the Sage Test Kitchen
Essential Cupcakes
No creaming or folding, just wham bam thank you cupcake! The Sage Processor produces a buttery vanilla batter in seconds, then you’re just a bake away from your batch of twelve. Will you top with our Essential Frosting, whipped cream, jam or chocolate? Maybe just a dapple of icing sugar? Just don’t forget the sprinkles.
1 hr total time
20 mins active time
Easy
Makes 12
Ingredients
Measurements:
200 g unsalted butterchopped, at room temperature
200 g caster sugar
200 g plain flour
1 tsp baking powder
¼ tsp fine salt
3 large eggs
2 tsp vanilla bean paste
60 ml whole milk
Instructions
- 1To preheat the oven, insert the wire rack into position 6. Select Bake, No Fan, 165°C, for 24 minutes and press Start. Meanwhile, continue to the next step.Tip: Recipe has been optimised for the Smart Oven Air Fryer XL.
- 2Carefully assemble the processor with the grey spindle and green S-blade in the bowl. Add all the ingredients except the milk and process until well combined. With the processor on, gradually add the milk through the feed chute, and process until combined.
- 3Line a 12-hole muffin pan with paper cases. Divide the batter evenly among the cases.
- 4Once preheated, place the pan in the oven and bake for 24 minutes, or until a skewer inserted into the centre comes out clean.
- 5Cool the cupcakes in the pan on a wire rack.
- 6Pop these beauties in an airtight container and they’ll sit on the bench top for up to 3 days. For some razzle dazzle…just go with your imagination. Top with our Essential Frosting and sprinkles for a party, lemon curd and meringue for afternoon tea or warm chocolate sauce and raspberries for an instant dessert. Split n’ fill with berries and cream for DIY shortcake, dollop with dulche de leche for a caramel sensation or top with toasted marshmallow and chocolate for a touch of s’mores. The list goes on…
