Cupcake with Cream Cheese Frosting

Mostly because I made too much cream cheese frosting from the day before's birthday cake for daddy, I made some basic sponge cake mixture to make eggy spongy cupcakes with cream cheese frosting. 

Ingredients (sponge cake/cupcake)

• 3 large eggs
• Butter at room temperature
• caster sugar (we use muscovado sugar so our sponge is a little browner in colour)
• Self-raising flour
• 1 tsp vanilla extract
• 1 ½ tsp baking powder

Directions (sponge cake/cupcake)

• Weigh the eggs on the TM lid, note the weight, then crack them into the bowl. Beat a few seconds/Speed 5.
• Weigh in exactly the same weight of sugar and butter as the weight of the eggs, i.e., if the eggs weigh 180 g, weigh in 180 g of each. Add the vanilla to the TM bowl and mix 10 seconds/Speed 7.
• Scrape down the sides of the TM bowl with the spatula. Weigh in the “egg weight” of flour and add the baking powder. Mix 1 ½ minutes/Speed 5.
• Scrape down the sides of the TM bowl with the spatula. Mix a few seconds/Speed 5.
• Place the TM bowl back on the machine and run 5 seconds/Speed 5 
• Bake at 180-C for about 25 minutes to 35 minutes or until golden and a skewer inserted in the centre comes out clean.
• Cool on a rack 

Ingredients (Cream cheese frosting)

• 1 (8 ounce) package cream cheese, softened
• 55 g butter, softened
• 125 g sifted icing sugar (we use muscovado sugar so our frosting is off-white in colour)
• 1tsp vanilla extract

Directions (Cream cheese frosting)

• In the thermomix bowl, cream together (20sec speed 4) the cream cheese and butter until creamy
• Mix in the vanilla, then gradually stir in the icing sugar (20 sec speed 4).
• Pipe onto the cooled cupcakes
• You can decorate the piped frosting with chocolate chips/butttons/or sprinkles like what Sherine did