Preheat oven to 180C. Line 2 cupcake tins with patty pans.

Weigh flour into a separate bowl.

Place sugar into Thermomix bowl and blend 110 secs/sp 7.

Add butter and mix 15 - 20 secs/sp 5.

Add vanilla.

Have flour ready with a spoon to add to mixture as eggs are being beaten in (to prevent curdling).

Insert butterfly.

Set machine to 1 min/sp 2.5.

Gradually add egg mixture a little at a time, along with a spoonful of flour.

Continue until all the egg is incorporated.

Set Thermomix to 30 secs/speed 3.

Spoon remaining flour into bowl until all is mixed in.

Scrape down around edges and base of bowl and mix for a few more seconds if necessary.

Remove butterfly.

Spoon into patty pans. I use a small ice cream scoop to get even sized cakes.

Bake for around 15 minutes, depending on your oven. To test if cooked, gently press the top of a cupcake. If it springs back, it's ready. If not, allow another minute or two.

(Record the cooking on your printed recipe for next time!)

Remove to a wire cooling rack.

Decorate with buttercream, normal icing, Swiss Meringue Buttercream or make into butterfly cakes.