Cupcake recipe ( Vanilla) Based on a Pound cake formula
If I have to make a plain cupcake that’s going to be eaten the same day I bake it this 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. If you want another recipe that will last a couple of days try my butter cake recipe
If you overbeat the mix with a recipe like this, the paper liners will show signs of grease once baked off. Also, make sure the oven is at temperature before you add your cupcakes. We all know the first step to baking is popping the oven on. Some recipes are so quick and easy to make the oven may not be at temperature by the time we’re ready to pop them in. So give it a little time before you start. It usually takes 15 to 20 minutes for your oven to fully reach an overall even temperature.
How to Tie-Dye your cupcakes
Once you’ve made your cake batter, separate it into three bowls. Add colour to each bowl we used purple orange and green for these in the photo. Drop a couple of tablespoons of the first colour into your liners. Then the second and the third. Drop each colour straight in the centre. Voila, easy tie-dye cupcakes.
- 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
- Preheat oven to the desired temperature setting (See the notes section)
- Pop your liners in their trays
- Weigh your eggs into a bowl or small jug and set aside
- Weigh your flour and set aside
- Weigh your milk and vanilla and set aside
- 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.
- Pop the lid back on and give it another mix on speed 6 for 10 seconds.
- 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
forthis, but that's another lesson. I'll post some cupcake tips soon like my cookie tips here.
- 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
- 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)
- 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.
- 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.
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 needs a flat surface so bake them at 160c