[Ice Cream Cup Cakes
Cup Cake Ingredients
150g caster sugar
150g unsalted butter
180g SR flour
3 eggs
1 tsp vanilla bean paste
12 flat bottomed ice cream cones
Method
Place sugar and butter into TM bowl and whip for 10 seconds on speed 6. Scrape down.
Add remaining ingredients and mix for 10 seconds on speed 7. Scrape down and mix for a further 10 seconds on speed 6.
Divide between 12 cones.
Cook in a pre heated oven at 180ºC for 15-18 minutes until cooked.
Frost when cooled.
Frosting Ingredients
35g plain flour
200g whole milk
150g sugar
200g unsalted butter
35g natural vanilla extract
Method
Place flour and milk into TM bowl and blend for 5 seconds on speed 6.
Cook for 15 minutes at 80ºC on speed 4. Pour into bowl, cover with plastic wrap, pushing plastic down onto surface of mixture. Cool completely.
In clean TM bowl place 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 and no less!). Use immediately.
General Tips
Don't be tempted to overfill cones as mixture will rise.
To assist with holding cones still, place into 12 hole muffin pan to bake.
Taken from Thermomix Australia newsletter, kids cookbook by Tenina
