-
Pre-heat oven to 350F; line muffin pans with 32 paper liners
-
Weigh first four dry ingredients into a medium bowl on top of Thermomix; set aside
-
Weigh butter and sugar into TM bowl; cream for 2 minutes on speed 4
-
Scrape down sides of TM bowl: cream for 2 more minutes on speed 4 until light and fluffy
-
Set time for 1 minute and speed at 4; add eggs and extracts through hole in lid
-
Scrape down sides of bowl; sift pre-weighed flour mixture into another bowl and pour sifted ingredients into TM bowl
-
Set time to 15 seconds on speed at 3.5 and watch through the hole in the lid for the dry ingredients to be pulled thought the wet ingredients, turning speed slowly to 6
-
Pour ingredients into fruit mixture that has been pre-weighed and set aside; combine gently by hand
-
Use a 1/4 cup measuring cup to divide batter between 32 cupcake liners
-
Bake for 22-25 minutes, until tops are golden and bounce back when touched; cool on counter completely before frosting