Operating instructions

10
Recipes
Raspberry Drops
Makes 21 mini cupcakes
¾ cup self-raising flour
¼ cup brown sugar
1 x 59g egg, lightly whisked
½ cup milk
40g butter, melted
1 teaspoon vanilla essence
21 x lollie raspberries
105g raspberry jam
1. Preheat the cupcake maker until the
ready light switches on.
2. In a bowl, mix together the flour and
sugar until combined.
3. Create a well in the centre and add
the egg, milk, butter and vanilla.
4. Fold ingredients through until combined.
5. Spoon a tablespoon of cupcake
mixture into each mini cupcake well
and push a raspberry to the centre.
6. Close the lid and cook for 7 minutes.
7. Turn the mini cupcakes out onto a
cake rack and cool.
8. Place a teaspoon of raspberry jam
onto each cupcake and serve.
Strawberry Cupcakes
Makes 21 mini cupcakes
¾ cup self-raising flour
¼ cup brown sugar
1 x 59g egg, lightly whisked
½ cup milk
40g butter, melted
½ cup strawberries, washed, hulled, diced
Icing
1 cup pure icing sugar, sifted
1 teaspoon vanilla bean paste
1 egg white
1. Preheat the cupcake maker until the
ready light switches on.
2. In a bowl, mix together the flour and
sugar until combined.
3. Create a well in the centre and add
the egg, milk, butter and strawberries.
4. Fold ingredients through until combined.
5. Spoon a tablespoon of cupcake
mixture into each mini cupcake well.
6. Close the lid and cook for 7 minutes.
7. Turn the mini cupcakes out onto a
cake rack and cool.
Icing
1. In a bowl, combine the icing sugar,
vanilla and egg white until combined.
Ice cupcakes and serve.
KCC10_IB_C12.indd 10 5/12/12 2:28 PM