Download Recipes to Love Thermomix Australia PDF

TitleRecipes to Love Thermomix Australia
TagsBaking Dough Breads Cupcake Salad
File Size4.0 MB
Total Pages36
Document Text Contents
Page 1

A C O L L E C T I O N O F W I N N I N G R E C I P E S F R O M
T H E T H E R M O M I X C O M M U N I T Y

Recipes to love
P R E S E N T S

Page 2

e – shop
C R E AT I N G E V E R Y D AY S U R P R I S E S

C O O K I N G C L A S S E S

A C C E S S O R I E S B O O K S & C H I P P A C K S

R E C I P E C H I P S P A R T S

C O O K B O O K S

https://www.facebook.com/thermomixinaustralia/
https://www.pinterest.com/thermomixaus/
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https://twitter.com/thermomixaus
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I N G R E D I E N T S

Cupcakes
250 g raw sugar
200 g unsalted butter, room temperature
4 eggs
20 g natural vanilla extract
2 tsp baking powder
400 g plain flour
250 g full cream milk
Frosting
120 g white chocolate, broken into pieces
40 g pouring (whipping) cream
100 g unsalted butter
250 g pure icing sugar (see Tips)
Shards
130 g raw sugar
100 g water
½ tsp white vinegar
Assembly
3 tbsp condensed milk
2-3 drops natural red food colouring


U S E F U L I T E M S

1. 2 x 12-hole muffin trays
2. Cupcake liners
3. Baking tray (30 x 40 cm)
4. Baking paper
5. Piping bag with round nozzle (1 cm)


Tip

To make your own icing sugar, place
250 g raw sugar into mixing bowl and
mill 20 sec/speed 10.

M E T H O D

Cupcakes

1. Preheat oven to 170°C. Line 2 12-hole muffin tins
with cupcake liners and set aside.

2. Place sugar into mixing bowl and mill
10 sec/speed 10.

3. Add butter and mix 10 sec/speed 10. Scrape down
sides of mixing bowl with spatula.

4. Insert butterfly whisk. Mix 1 min/speed 3.

5. Scrape down sides of mixing bowl with spatula,
then mix 1 min 30 sec/speed 3, adding 1 egg at a
time at 20-second intervals through hole in mixing
bowl lid.

6. Add vanilla and mix 20 sec/speed 3. Scrape down
sides of mixing bowl with spatula.

7. Add baking powder and 200 g of the flour and mix
20 sec/speed 3.

8. Add 125 g of the milk and mix 10 sec/speed 3.

9. Add remaining 200 g flour and 125 g milk and mix
30 sec/speed 3, until thoroughly combined.
Remove butterfly whisk.

10. Divide mixture between cupcake liners, filling ¾ full.
Gently tap trays to release any air pockets.

11. Bake for 20-25 minutes (170°C), until slightly golden
and a wooden skewer inserted into the centre of a
cupcake comes out clean. Set aside to cool. Clean
and dry mixing bowl and butterfly whisk.

Frosting

12. Place chocolate into mixing bowl and chop
10 sec/speed 9.

13. Add cream and butter, mix 10 sec/speed 4. Scrape
down sides of mixing bowl with spatula.

14. Insert butterfly whisk. Mix 1 min/37°C/speed 2.5.

15. Mix 30 sec/speed 3, adding icing sugar through
hole in mixing bowl lid.

PREP 40 MINUTES TOTAL TIME 2 HOURS 5 MINUTES MAKES 24 PORTIONS

halloween vanilla
butterscream cupcakes

Page 19

16. Scrape down sides of mixing bowl with spatula,
then mix 30 sec/speed 4, until well combined.
Transfer into a bowl and set aside to cool. Clean
and dry mixing bowl.

Shards

17. Preheat oven 220°C. Line a baking tray (30 x 40
cm) with a large piece of baking paper to
completely cover base and sides of tray (to ensure
all toffee stays on the baking paper). Set aside.

18. Place raw sugar into mixing bowl and mill
10 sec/speed 9.

19. Add water and vinegar and cook
13 min/Varoma/speed 2, placing simmering
basket instead of measuring cup onto mixing bowl
lid. Carefully pour hot mixture into lined baking
tray. Bake 6 minutes (220°C), then remove from
oven and carefully tilt tray from side-to-side to
evenly distribute mixture around the tray.

Place back into oven and bake for 1 minute
(220°C). Remove from oven and carefully tilt tray
from side-to-side to evenly distribute mixture.
Place back into oven and bake for a further 1
minute (220°C). Remove from oven and carefully
tilt tray from side-to-side to evenly distribute
mixture. Toffee should now be a dark amber
colour. Allow to cool completely (approx. 30
minutes) before breaking into thin shards.

Assembly

20. Place condensed milk and food colouring into a
small bowl and stir to combine. Set aside.

21. Transfer frosting into a piping bag with nozzle and
pipe onto cupcakes. Decorate with a few shards of
toffee “glass” and drizzle with a little of the red
“blood” (condensed milk mixture) before serving.

Without the shards, these are also great for all year round. They’re so
light and delicious and the frosting is a real crowd pleaser.

RECIPE BY KEIRA CHILVERS

Page 35

This recipe definitely has the ‘wow’ factor. It makes a beautiful gift, is
fantastic for parties, and is a striking centrepiece on the Christmas table.

RECIPE BY BELINDA CHAPMAN

Page 36

Thermomix in Australia Pty Ltd
Telephone: 1800 004 838
Facsimile: 08 9375 5075

Email: [email protected]

Thermomix in New Zealand Trust
Telephone: 0800 766 966

Facsimile: 03 366 2064
Email: [email protected]

Work for yourself
S H A R E Y O U R P A S S I O N A N D C H A N G E L I V E S E V E R Y D AY !

A business with Thermomix gives you the opportunity to work for yourself as an
independent Consultant in a profession that offers the ability to:

Turn your passion for healthy eating, time saving and easy cooking into a business
Choose to work the hours that suit you

Learn new ways to improve your lifestyle
Earn great income and rewards

Meet new people and work within fantastic teams
Have fun too!

The team at Thermomix will provide you with support, comprehensive training and
great additional incentives. To find out more, speak to your Consultant or go to

thermomix.com.au or thermomix.co.nz

Photography: Craig Kinder, f22 Photography | Food styling: Ursula Nairn | Sub Editor: Kami Ramini Media

All rights reserved. This work is copyright. Apart from any use permitted under the Copyright Act 1968, no part may be reproduced by any
process, stored in a retrieval system or transmitted in anyway nor may any other exclusive right be exercised without permission of Thermomix in

Australia Pty Ltd and Thermomix in New Zealand Trust. Thermomix® and Varoma® are international trade marks of Vorwerk International AG.

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