{"id":2294,"date":"2022-05-21T11:34:33","date_gmt":"2022-05-21T11:34:33","guid":{"rendered":"http:\/\/thermogourmand.com.au\/?p=2294"},"modified":"2026-05-05T13:04:28","modified_gmt":"2026-05-05T05:04:28","slug":"thermogourmand-vanilla-cup-cakes","status":"publish","type":"post","link":"http:\/\/thermogourmand.com.au\/index.php\/2022\/05\/21\/thermogourmand-vanilla-cup-cakes\/","title":{"rendered":"ThermoGourmand Vanilla Cup Cakes"},"content":{"rendered":"

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I do have a few cup cake recipes on this blog, but I think this one is the best. These cup cakes are fluffy, light and soft and last for about three or four days.<\/p>\n

I have only had one failure with these – my milk was too warm and butter too soft.
I’d left everything on the bench while heading out to the farm and because the sun comes through my kitchen window, everything warmed up too much.<\/p>\n

Also, the temperature is fairly low for cup cakes, so you will need to ensure that you have you oven rack high enough for the top element to brown the cakes.<\/p>\n

You may need to increase the temperature to 175C and cook for a bit less time. All ovens are different.<\/p>\n

I adore them with my Swiss Meringue Buttercream<\/a> swirled on top. I’m in the process of simplifying that buttercream recipe, so keep an eye out for an update.<\/p>\n

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\n The Bush Gourmand<\/span>\n <\/div>\n

ThermoGourmand Vanilla Cup Cakes<\/h2>\n
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Delicious cup cakes that are light and fluffy.<\/div>\n
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\n Print Recipe<\/a>\n Pin Recipe<\/a>\n \n <\/div>\n <\/div>\n <\/div>\n
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Course: <\/span>Cake<\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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Ingredients
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  • 100<\/span> g<\/span> raw sugar<\/span><\/li>
  • 170<\/span> g<\/span> unsalted butter<\/span> softened<\/span><\/li>
  • 1<\/span> tsp<\/span> vanilla<\/span><\/li>
  • 170<\/span> g<\/span> buttermilk<\/span> or whole milk with a dash of vinegar<\/span><\/li>
  • 3<\/span> eggs<\/span><\/li>
  • 215<\/span> g<\/span> self-raising flour<\/span><\/li>
  • 1\/2<\/span> tsp<\/span> bi-carb soda<\/span><\/li><\/ul><\/div><\/div><\/div>\n \n <\/div>\n
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    Method
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    1. Preheat oven to 170\u00b0C fan forced.<\/div><\/li>
    2. Line a rose gold 12-hole muffin tray with cupcake liners and set aside.<\/div><\/li>
    3. Place 215 g self-raising flour and a 1\/2 tsp baking powder into Thermomix bowl and choose 0.5\/Turbo x 3 to aerate.<\/div><\/li>
    4. Set aside in a bowl.<\/div><\/li>
    5. Don't wash bowl. Place 100g raw sugar into mixing bowl and mill 10 sec\/speed 8.<\/div><\/li>
    6. Insert butterfly and add 170g soft cubed butter and mix 30 sec\/speed 3.5.<\/div><\/li>
    7. Add 1 egg and mix 10 sec\/speed 3.5.<\/div><\/li>
    8. Scrape down.<\/div><\/li>
    9. Add second egg and mix 10 sec\/speed 3.5.<\/div><\/li>
    10. Scrape down and add third egg. Mix 10 sec\/speed 3.5.<\/div><\/li>
    11. Scrape down again and add 170g buttermilk, or whole milk with a dash of vinegar, reserved flour mix and 1 tsp vanilla and blend 30 sec\/speed 3.5.<\/div><\/li>
    12. Scrape down sides of mixing bowl with spatula and blend 20 sec\/speed 3.5. Stir with spatula to ensure all flour is incorporated.<\/div><\/li>
    13. Divide mixture evenly between prepared muffin trays and bake for 18-20 minutes or until cakes bounce back when lightly touched.<\/div><\/li>
    14. Let cakes sit in the tray for a few minutes before removing to a wire rack to cool completely. Decorate with buttercream or regular icing.<\/div><\/li><\/ol><\/div><\/div>\n \n
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      Notes<\/h3>
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      If your butter is too hard, leave out the butterfly and mix for 10 sec\/speed 3.5 or until it softens. Scrape down and insert the butterfly and continue.<\/span><\/div><\/div>\n
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      Here’s a video showing how I make my cup cakes:<\/p>\n