Silvercrest SCCM 800 A1 Bedienungsanleitung Seite 56

RP109841 Cupcake Maker LB2 Seite 54 Dienstag, 17. Februar 2015 4:00 16
5. Then continue processing on medium
speed for 1.5 minutes.
6. Mix in half the egg mixture, slowly at first
then beating at medium speed for
30 seconds.
7. Proceed in exactly the same way with
the second half of the egg mixture.
Preparing the
cream cheese frosting
1. Melt the white chocolate in a small jug
in the microwave, stirring with a silicone
spatula every 15 seconds.
2. Allow the melted chocolate to cool
down until it is no longer warm, but is still
liquid.
3. Stir the butter and cream cheese until
smoothly combined.
4. Stir in the cooled liquid white chocolate
until a homogeneous mixture forms.
5. Then stir in the almond essence.
6. If the frosting is too soft, just cool in the
refrigerator a little.
Preparing the cupcakes
1. Put the mixture in cake moulds 6, no
more than the 2/3 of the way to the top.
2. Bake for 15 - 20 minutes.
3. Then cool on a cooling rack for
about 10 minutes.
4. Decorate the cupcakes with the frosting.
8.5 Swimming pool cupcakes
Ingredients for the cake mix
• 250 g plain flour
• 2 tsp baking powder
• 2 tbsp soya flour
• 2 tbsp water or
• 2 eggs
• 250 g yoghurt
• 75 ml oil
54
• 6 tsp vanilla sugar
• 6 tinned peaches or 24 cherries
Ingredients for frosting
• 225 g butter, at room temperature
• 600 g icing sugar
• 100 ml milk
• 3 tsp vanilla sugar
• Food colouring, blue
• Sprinkles if liked
Preparing the cake mix
1. For the cake mix, first mix the dry
ingredients.
2. Then add the moist ingredients except
for the peaches or cherries.
3. Then briefly mix everything together until
the dry ingredients are moist.
4. Quarter the drained peaches.
5. Now put a teaspoonful of cake mix in
each cake mould 6.
6. Put a piece of peach or a cherry in each
cake mould 6.
7. Top up with cake mix to just below the
top of each cake mould.
8. Bake for 15 - 20 minutes.
Preparing the frosting
1. For the frosting, first mix the food colouring
(if in powdered form) with the milk.
2. Then cream the butter with 300 g of the
icing sugar, the blue milk and the vanilla
sugar.
3. Then beat 100 g at a time of the
remaining icing sugar into the creamy
mixture for 2 minutes until all the icing
sugar has been used up.
4. Cool a little in the refrigerator if
necessary.