Name: Small Fruit Cupcakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 Servings
Ingredients: 80 g Butter; 60 g Sugar; 1 Msp. Vanilla sugar; 1 piece Egg; 125 g Flour; 1 tsp Baking powder; 125 g Fruit, cut/grated small

Description

These small fruit cupcakes are an absolute hit with us! I often make them when visitors announce themselves spontaneously or just as a small sweet snack in between. The basic recipe is super simple and can be varied wonderfully. Instead of apples or bananas, you can also use rhubarb, berries or other fruits, depending on what is currently in season. The fruit makes the cupcakes nice and juicy and gives them a slight sweetness. They are perfect for a cozy breakfast or as a sweet treat with coffee. If you like, you can add a few chopped nuts or chocolate chips to the dough. A truly versatile recipe that is guaranteed to succeed!

Ingredients (7 ingredients)

80 g Butter

60 g Sugar

1 Msp. Vanilla sugar

1 piece Egg

125 g Flour

1 tsp Baking powder

125 g Fruit, cut/grated small

Preparation (6 steps)

Beat butter, sugar and vanilla sugar

Thermomix® Setting

2 min/Speed 4

Put 80 g butter, 60 g sugar and 1 pinch of vanilla sugar in the mixing bowl and beat for 2 min./speed 4 until fluffy.

120

Add egg yolk

Thermomix® Setting

30 sec/Speed 3

Add 1 egg yolk (or 2, depending on size) and stir for 30 sec./speed 3.

Mix flour and baking powder and stir in

Thermomix® Setting

30 sec/Speed 3

Mix 125 g flour and 1 tsp baking powder and add to the mixing bowl. Stir in 30 sec./speed 3.

Fold in fruit

Thermomix® Setting

15 sec/Linkslauf/Speed 2 Reverse

Put 125 g of finely chopped or grated fruit (e.g. banana, apple or rhubarb) in the mixing bowl and fold in for 15 sec./reverse/speed 2.

Beat egg white and fold in

Thermomix® Setting

15 sec/Linkslauf/Speed 2 Reverse

Beat the egg white until stiff. Then add to the mixing bowl and fold in for 15 sec./reverse/speed 2.

Baking

Fill the dough into muffin tins and bake in a preheated oven at 200°C for about 15 minutes.

Finished cooking? Great! 🎉

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About this recipe

These small fruit cupcakes are a staple in our family. I still remember how my grandma always baked them when we children came to visit. The smell of fresh pastries and fruit that wafted through the house is one of my fondest childhood memories. Her recipe wasn't with the Thermomix®, but I've adapted it over the years to fit perfectly in the Thermomix® and still have the same homely taste. The ingredients are deliberately kept simple so that the cupcakes are suitable for everyday use. The butter provides the necessary juiciness and buttery taste, the sugar for the sweetness, which is complemented and softened by the fruit. A touch of vanilla sugar rounds things off. The egg binds the ingredients and gives the dough structure. The flour forms the base, and the baking powder ensures that the cupcakes are nice and loose and fluffy. The heart of the recipe is of course the fruit. Apples give a slightly acidic note and a pleasant texture, bananas make the cupcakes particularly juicy and sweet. When preparing in the Thermomix®, it is important not to let the butter get too hot. It should be soft, but not melted. The egg yolk ensures a nice binding, but you can also use two small eggs if you don't want to separate eggs. When stirring in the flour and baking powder, it is important not to mix for too long, otherwise the dough can become tough. The fruit should not be cut or grated too finely so that it is still recognizable in the dough. The stiffly beaten egg white makes the cupcakes particularly airy. Here it is important to carefully fold it in so that the air does not escape. The variations are endless. For a vegetarian version, simply replace the butter with margarine. For a vegan version, you can use an egg substitute and vegetable margarine. Instead of vanilla sugar, you can also use cinnamon, cardamom or nutmeg. Chopped nuts, chocolate chips or raisins also go perfectly in the dough. In summer, berries such as raspberries, blueberries or strawberries are a great addition. In autumn you can use pears or plums. The small fruit cupcakes taste best lukewarm, straight from the oven. A dollop of yogurt, quark or cream goes well with it. If you like it a little sweeter, you can sprinkle them with icing sugar. They are also a great accompaniment to coffee or tea. The cupcakes can be stored well. They stay fresh for up to three days in an airtight tin. You can also freeze them and thaw them when needed. The dough can also be prepared and stored in the refrigerator. So you can bake the cupcakes fresh when you need them.