Raspberry Dream

Oh. Yum.

The following recipe was presented at the monthly Thermomix meeting tonight by Go-Getter Elishia Heaford and was utterly divine, and must be shared immediately.

INGREDIENTS

100g raw sugar
150g raspberries (fresh or frozen)
200g ice
1 bottle champagne
Chambord Liqueur

METHOD

Place sugar, raspberries, ice and 100g champagne into TM bowl and pulverise for 30 seconds on speed 9

Spoon 1 tbsp of this mixture into each champagne glass and very slowly top up with champagne.

Add 30ml Chambord to each glass (or to taste) I think a fresh mint leaf garnish would also be elegant and tasty, but that's my own addition.

Drink. Enjoy. Marvel at the deliciousness!

Lemon cupcakes with creamy vanilla frosting

This was one of the first recipes I tried out when I got my Thermomix, and it was a raging success! I honestly think these are the best cupcakes I've ever eaten.

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.