... or just eating! I have not used a Thermomix for the batter as it is so easy to put together, but I have however used the Thermomix for the icing. If you are time poor and need to make a lot of cupcakes for an event in a few days time, then the icing can be made up to a week in advance and stored in the fridge … take out of the fridge the morning that you plan to ice the cakes so that it comes to room temperature. Before icing you will need to stir it with a spoon to loosen it up, then place into your piping bag (if using one) or spread with a knife over your cakes. Leftover icing can be frozen in a sealed container … great for when you just want a little to cover a small cake, or small cupcakes. The cupcakes can be made ahead too and frozen un-iced in a sealed container, just take out of the freezer the morning that you wish to ice them. Allow them to come to room temperature before icing. Iced the cupcakes will keep well for a couple of days at room temperature in a covered container … if the weather is hot, then they will need to be kept somewhere cool, but not in the fridge as they will go hard and can dry out. If you choose to store them in the fridge, remove them at least a couple of hours before serving so that they have time to come to room temperature before eating. For the icing, like all things, flavour will always come down to the quality of the chocolate you use. So don’t skimp on this part … get the best quality you can afford. I have recently been using Belgian couverture chocolate, but prior to that I was using Whittakers chocolate with great success. The quantity is enough to cover 20 cupcakes depending on how you choose to use it.