I first creamed the butter and sugar, (I use raw sugar as I can turn it into castor sugar in a matter of seconds). This is what I love about the thermomix. I made one batch of vanilla and one of chocolate. Then added the eggs and mixed well. After that the vanilla, SR flour, baking powder. With the chocolate ones I placed less SR flour and replaced it with cocoa and added 1/2 a tsp extra of baking powder. This worked a treat.
Now for making the Icing sugar which when I read up about it most people said it was too grainy. There were a few that said that if you mix your raw sugar on speed 10 for 3 mins this is the trick to it. So I did it, and the temp got up to 60 deg as the friction in the thermomix got super hot. After I mixed it for 3 mins I became a super fine and beautiful powder. The only thing wrong I did was put too much butter in it and didn't wait till it was completely cooled down. So I had to added extra white icing sugar. But it still worked well.
