Major thanks must go to member "I Love Bimby" from the Thermomix forums for sharing this amazing recipe (from a previous TM calendar) which I now share with you!
Cupcake ingredients:
250g sugar
Zest 1 lemon
150g unsalted butter
200g self raising flour
2 eggs
50g milk
Juice 1/2 lemon stirred into milk
Lemon Butter from the Every Day Cookbook
Method
- Preheat oven to 160C (I believe TM HQ use a fan forced oven, so this should help the FF vs Normal debate ~ hopefully). Prepare muffin tin with paper liners. Place sugar and zest into TM bowl and pulverise for 10-15 seconds on speed 9.
- Add butter and chop for 5-10 seconds on speed 7. Scrape down sides of bowl and insert Butterfly. Cream mix for 1 minute on speed 4.
- Add half the flour and continue to beat on speed 4. Reduce to speepd 2 and drop eggs through lid onto rotating blades one at a time.
- Add remaining flour and milk combined with lemon juice.
- Mix a further 20 seconds on speed 4. Scrape down sides of bowl if necessary and beat another 20 seconds. Drop generous tablespop of mixture into each cupcake liner. Using a teaspoon dolop a small amount of Lemon Butter on top of cupcake. Cover with additional mixture. DO NOT OVERFILL. Bake for 20-25 minutes. Makes approx 20 cupcakes
Creamy Vanilla Frosting
Ingredients
35g plain flour
200g whole milk
150g sugar
200g unsalted butter
35g natural vanilla extract
Frosting Method
- Place flour and milk into TM bowl and blend for 5 seconds on speed 6. Cook for 15 minutes at 80C on speed 4. Pour into bowl, cover with plastic wrap, pushing plastic down onto surface of mixture.
- Cool completely.
- In clean TM bowl add sugar and pulverise for 15 seconds on speed 9. Add butter and chop for 5-10 seconds on speed 7. Insert Butterfly and aerate butter and sugar for 1-2 minutes on speed 3 with MC off to allow air into the bowl. Scrape down sides of bowl as necessary. Add vanilla and beat for 6 seconds on speed 4. Add cooked milk mixture and continue to beat for around 2-3 minutes on speed 3 until very smooth and white. Cover and refrigerate for 15 minutes (NO LONGER, NO LESS!) Use immediately.
