Carefully pour the cupcake mixture into •
the cupcake holders (4) (fig. B).
Close the lid (5). Make sure that the lid •
latch (6) locks into place.
Bake the cupcakes until they are ready for •
consumption. The required baking time
depends on your wishes. Experiment with
the required baking time to achieve the
best results.
Stay close to the appliance in order to check •
from time to time whether the cupcakes are
ready and to make sure that the cupcakes
do not burn.
Release the lid latch (6) and open the lid •
(5) when the cupcakes are ready for
consumption.
Remove the cupcakes from the cupcake •
holders (4).
Close the lid (5) to retain the heat for •
further use. Make sure that the lid latch (6)
locks into place.
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.
