Princess 132501 Manual Del Usuario página 10

• 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
Butter (unsalted)
Caster sugar
Egg
Vanilla extract
Self-raising flour
Frosting
White chocolate
Sour cream
Raspberries
• 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
Butter (unsalted)
Caster sugar
Egg
Cacao powder
Self-raising flour
Frosting
Quantity
Milk chocolate
Mascarpone
50 g
Pecan nuts
50 g
1
• In a large mixing bowl, use a mixer (medium
1/2 tsp.
speed) to beat together the butter and the
50 g
caster sugar until pale. Beat in (medium
speed) the egg until thoroughly combined.
100 g
• Sift the self-raising flour and the cacao
125 ml
powder into the mixing bowl and fold into
as decoration
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
All-purpose flour
Baking powder
Baking soda
Cinnamon (ground)
Ginger (ground)
Nutmeg (ground)
Salt
Sugar
Brown sugar
Vegetable oil
10
Quantity
50 g
50 g
1
25 g
25 g
25 g
50 g
as decoration
Quantity
1 cup
1 tsp.
1/2 tsp.
1 tsp.
1/4 tsp.
1/4 tsp.
according to taste
1/2 cup
1/2 cup
1/2 cup