Perfect Patty Cakes

My family seem to love patty cakes. They're easy to eat, especially since they can be just grabbed, even with hands covered in grease, and quickly devoured.
I still go by the name "Patty Cakes", the Australian name, not "Cup Cakes", an Americanisation that is creeping in to our vocabulary.
My no fail recipe is a beauty, because it was originally a food processor recipe, so is perfect for the Thermomix.
I use paper patty pans, available from supermarkets and specialty stores.

Perfect Patty Cakes

240g plain flour
2 tsp baking powder
220g butter, softened
150g castor sugar
2 tsp vanilla
4 eggs

Place butter, vanilla and sugar into the Thermomix bowl and mix on speed 4/3 minutes, scraping down frequently.
Add eggs one at a time on speed 4 and mix for around 30 seconds each. Scrape down in between. Mixture will curdle due to the ratio of egg to butter.
Add sifted flour and mix on dough setting/30 seconds or until incorporated. Use spatula to assist.
Use ice cream scoop to half fill patty pans and bake at 180 degrees C for about 15 minutes.
Recipe makes around 16.

Ice with buttercream icing. The following recipe makes heaps of icing, but it keeps in the fridge for a few weeks. It's adapted from a recipe by Serious Cakes and is fabulous for piping.
I haven't tried this is in the Thermomix yet, but it would be excellent as sometimes the mixer can put unwanted air bubbles in the icing.

Buttercream Icing/Filling

300g salted butter, softened
145g Copha, softened (or other vegetable shortening)
5 Tbsp Cream
2 tsp vanilla
780g pure icing sugar
3 Tbsp glucose

Soften copha over hot water, stirring regularly until smooth and creamy. Add to softened butter and mix with electric mixer until creamy and lighter in colour. Add vanilla. Slowly add icing sugar and continue mixing for about a minute. Add glucose and, depending on the weather, the amount of cream necessary to achieve a good consistency. For piping and in warmer weather, 2 tablespoons may be sufficient.
Add more cream if using as a filling.
Do not refrigerate iced cakes.

I've adjusted this recipe by using less sugar.