Vanilla “golden stars” mini-cupcakes


I have been much too healthy since I started cooking vegan. So for Valentine’s Day, I am coming back to my first love :  baking cakes! And because it does not need to be fancy to make you happy (wink wink to the hubby) this is one is a simple but effective vanilla cupcake with buttercream icing … and some golden stars to make them shine!

I love this cupcake recipe because it works (duh) but also because the measurements are so easy, after the first time you won’t even need to go back to the recipe, you’ll just remember.

What do you need?  For the cupcakes 125 g softened unsalted butter – 125 g self-raising flour – 125 g caster sugar – 2 medium eggs – 2 tbsp milk – 1 tsp vanilla bean paste. For the buttercream 110 g softened unsalted butter, 60 ml semi-skimmed milk – 1 tsp good quality vanilla extract – 500 g icing sugar, sifted.

How to make them? 


1.Preheat the oven to 180C.

2. Tip the butter into your Thermomix Bowl (or regular bowl) and beat it until softened. Add the sugar, flour, salt, eggs and milk and whisk until the mixture is smooth (Speed 5 for 10 to 20 seconds in the TM)

3. Divide the mixture between all the cupcake molds. I used a silicon tray for mini-cupcakes, about 5 cm in diameter. But the recipe works for just any size of cupcake, you just have to adjust the cooking time.

4. Place the tray in the oven and bake for 5 minutes, then swap over the position of the tins over if you see that not all your cupcakes are not baking evenly and bake for a further 5 minutes, until your cupcakes are a light golden colour.

5. Remove the tray from the oven. Leave the cupcakes to cool down before getting them out of the molds and wait until they are completely cold before icing.


1. In your TM bowl, or with an electric wisk, beat the butter, milk, vanilla extract and half the icing sugar until smooth.

2. Gradually add the remainder of the icing sugar until you obtain a creamy but not runny consistency.

And now you just have to ice the cupcakes with either a piping bag if you have one and are used to it, or if you are not comfortable with this, you can use a simple knife to achieve a more rustic look … which gives you the perfect excuse for a not-so-perfect icing!

I quite like the tutorial below for this:


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