I am partial to a good cupcake. And when I say good, I mean, a moist crumb, with heaps of dreamy creamy frosting, and plenty of flavour. This recipe meets all the criteria. DO NOT skip the pretty pink frosting and go with a mere dusting of icing sugar. You will just not get the same effect – visually or taste-wise.
My opinion about the frosting-to-cake ratio comes from my years in the USA, where they really have mastered the art of cupcakery (I’m thinking they may have even invented them?).
I believe frosting-to-cake can be no less than 50%. Seriously.
THEN, the way to eat a cupcake is common knowledge right?
Break off the lower portion of the cake, put it on top of the frosting and, voilà! You have a frosting cakey sandwich. You’re welcome (I knew you would like that one). Less frosting ON the mouth, and more IN the mouth – just the way it should be.
Blondie cupcakes with raspberry buttercream (Thermomix)
Prep time: 15 mins
Cook time: 35 mins
Cooling time: 1 hr
Total time: 1 hr 50 mins
- 100 g butter, chopped
- 150 g brown sugar
- 1 tsp vanilla bean paste
- 45 g maple syrup
- 2 eggs
- 1 pinch sea salt flakes
- 170 g plain flour
- ½ tsp baking powder
- ½ tsp bicarbonate of soda
- 150 g raspberries (frozen or fresh)
- 400 g icing sugar
- 50 g butter
- Preheat oven to 180ºC and line 12-hole muffin tin with silicone cupcake liners.
- Place butter into saucepan and cook over medium-high heat, stirring constantly until it starts to brown. Pour into Thermomix bowl and add sugar, vanilla and maple syrup. Blend 5 sec/speed 5. Scrape down and allow to cool slightly.
- Add eggs and blend 10 sec/speed 6. Add remaining ingredients for cupcakes and fold 12 sec/Interval. Scrape down sides of bowl to incorporate last little bits of flour. Divide equally among cupcake liners. Bake 20-25 minutes or until springing back when touched with a finger. Cool completely.
- Place berries and juice into Thermomix bowl and cook 6 min/100ºC/speed 2. Strain through a fine sieve and allow to completely cool.
- Place sugar and butter into Thermomix bowl and blend 6 sec/speed 6. Whip 30 sec/speed 4/butterfly.
- Remove butterfly and add raspberry puree a little at a time blending 3-4 sec/speed 6 between additions until you have your desired colour (you might have some leftover).
- Remove frosting from bowl and place in fridge for an hour before piping onto cupcakes
After removing cupcakes from oven and cooling completely, cut out the centre piece of each cake and fill with 1 tsp raspberry jam and place the piece of cake you removed back into place before continuing with frosting.
Tenina Holder worked as the first-ever official recipe developer for Thermomix Australia, and has literally hundreds of recipes for the machine you know and love. If you own a Thermomix, you have probably cooked one or more of her dishes. She also did a lot of work for the Thermomix parent company Vorwerk International, which was tough, because she had to make several trips to Europe, (but someone had to do it)!
Tenina has become the premium go-to source for all Thermomixing expertise and, of course, fresh and easy recipes that work. Her cooking classes sell out in hours, her many cookbooks frequently appear on the Australian best seller lists and her Spin A Dinner app hovers around on top of the charts. Her following is growing and global with people as far away as Chile and Kazakhstan. Tenina is not afraid of salt, butter or sugar and believes chocolate is a health food.
Her spare time is spent dreaming up new cooking projects, visiting with her grandchildren, pinning delectable pictures to Pinterest and planning her next culinary tourist trek. Tenina has been seen without her trademark pearls, but rarely without her lip gloss.