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Thermomix Cupcakes

Cupcake recipe  ( Vanilla)  Based on a Pound cake formula

If I have to make a plain cupcake for any event this is the one I use.  Quick, simple and tastes the bomb!  I’ve written this recipe specifically for the Thermomix because there are a few little differences between it and a conventional stand mixer.


5 from 1 reviews
Thermomix Cupcakes
Yield approx. 14 - 16 cupcakes depending on size. For the Thermomix owner
  • 220 g butter straight from the fridge cut into cubes
  • 220 g caster sugar
  • 1 tsp. vanilla extract or two tsp if you like vanilla as much as me
  • 220 g eggs ( about 4 eggs)
  • 220 g self-raising flour
  • 80 g milk
  1. Preheat oven to the desired temperature setting (See the notes section)
  2. Pop your liners in their trays
  3. Weigh your eggs into a bowl or small jug and set aside
  4. Weigh your flour and set aside
  5. Weigh your milk and vanilla and set aside
  6. Weigh the butter and sugar into the TM bowl and mix on speed 6/20 seconds. Using a spatula, clean down the sides and lift the mix from the base of the TM bowl to incorporate any larger lumps that may have got stuck down there.
  7. Pop the lid back on and give it another mix on speed 6 for 10 seconds.
  8. With all your ingredients lined up on the bench, turn the blades to speed 4 and drop the eggs through lid one at a time giving them 5 - 10 seconds between each addition. The mix may look curdled at this stage but don’t worry it’s all about the egg/butter ratio. There's a solution for this, but that's another lesson. I'll post some cupcake tips soon like my cookie tips here.
  9. Add ½ the flour and half the milk and on speed 4 /10 seconds to completely combine, scrape down the sides and add the remaining flour and milk continuing to mix on speed 4/10 seconds
  10. Remove the lid and check the mix, you may need to scrape down and mix another 5 seconds. (remember to pull the mix up from the bottom if needed)
  11. Add your mix into a piping bag and pipe your cupcakes into the papers for consistency, Oh and piping practice. Hehehee Or you can use a spoon or ice-cream scoop. The main thing here is consistency, so your cupcakes are all the same height.
  12. Bake cupcakes in the preheated oven for 20 minutes, or till cooked through and golden brown. Leave in the tray for 5 minutes then transfer to a wire rack to cool.
Chef Notes
If you want a high cupcake, bake them at 180c if you want flatter cupcakes, bake them at 160c.
When I make a cupcake that I want to decorate high but not use too much buttercream, I'll bake them off high at 180c although something like the little button cupcake bellow need a flat surface so bake them at 160c




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  • Reply
    05/12/2012 at 1:26 am

    And how do I get the TM31 to create the roses??? I want that one!?

    Francien who is planning a High Tea for this Sunday, have you got some really easy
    and different sandwich fillings, and any other petite morsels I can create for this special day, I am raising money for MNR.

    • Reply
      08/12/2012 at 11:04 pm

      I am sorry Francien, I was away for a week O/S and I never got your message. Hope you had a wonderful High Tea and raised loads of money

    • Reply
      18/12/2012 at 4:55 am

      Hi Francien,

      For next time I have a buttercream recipe on my blog, check that out. Believe it or not but the rose decoration is very simple. All you need is a piping bag and a 2D wilton tip. I am sure you will be able to find a video clip on line somewhere. I get the children to make this in my kiddies cupcake classes and they turn out teriffic. 😉

Love to hear from you!

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