To switch off the appliance, remove the •
mains plug from the wall socket. The power
indicator (1) goes off.
Allow the appliance to cool down •
completely.
Recipes
Vanilla cupcakes
Ingredients Quantity
Butter (unsalted) 50 g
Caster sugar 50 g
Egg 1
Vanilla extract 1/2 tsp.
Self-raising flour 50 g
Frosting
White chocolate 100 g
Sour cream 125 ml
Raspberries as decoration
In a large mixing bowl, use a mixer (medium •
speed) to beat together the butter and the
caster sugar until pale. Beat in (medium
speed) the egg and the vanilla extract until
thoroughly combined.
Sift the self-raising flour into the mixing bowl •
and fold into the mixture until almost
smooth.
Put paper baking cups into each cupcake •
holder.
Fill each cupcake holder with batter.•
Bake the cupcakes for 6-8 minutes or until •
ready for consumption.
Allow the cupcakes to cool down on a •
baking rack.
Make the frosting by melting the white •
chocolate in a bowl over a pan of gently
simmering water. Stir until the chocolate
has melted smoothly.
Remove the bowl from the heat and allow •
the chocolate to cool slightly. Gently stir
the sour cream into the cooled chocolate
until thick and creamy.
Spoon the frosting onto the cooled cupcakes.•
Decorate the cupcakes with raspberries.•
Chocolate cupcakes
Ingredients Quantity
Butter (unsalted) 50 g
Caster sugar 50 g
Egg 1
Cacao powder 25 g
Self-raising flour 25 g
Frosting
Milk chocolate 25 g
Mascarpone 50 g
Pecan nuts as decoration
In a large mixing bowl, use a mixer (medium •
speed) to beat together the butter and the
caster sugar until pale. Beat in (medium
speed) the egg until thoroughly combined.
Sift the self-raising flour and the cacao •
powder into the mixing bowl and fold into
the mixture until almost smooth.
Put paper baking cups into each cupcake •
holder.
Fill each cupcake holder with batter.•
Bake the cupcakes for 6-8 minutes or until •
ready for consumption.
Allow the cupcakes to cool down on •
a baking rack.
Make the frosting by melting the milk •
chocolate in a bowl over a pan of gently
simmering water. Stir until the chocolate
has melted smoothly.
Remove the bowl from the heat and allow •
the chocolate to cool slightly. Whisk the
mascarpone into the cooled chocolate until
smooth.
Spoon the frosting onto the cooled cupcakes.•
Decorate the cupcakes with pecan nuts.•
Pumpkin cupcakes
Ingredients Quantity
All-purpose flour 1 cup
Baking powder 1 tsp.
Baking soda 1/2 tsp.
Cinnamon (ground) 1 tsp.
Ginger (ground) 1/4 tsp.
Nutmeg (ground) 1/4 tsp.
Salt according to taste
Sugar 1/2 cup
Brown sugar 1/2 cup
Vegetable oil 1/2 cup
