Recipes - Inventum PC060 Gebrauchsanleitung

7 | RECIPES

Chocolate Cakepops
Ingredients
• 95 grams all-purpose flour
• 110 grams sugar
• 3 tablespoons cocoa
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• ¼ teaspoon salt
• 60 ml buttermilk
• 3 tablespoons vegetable oil
• 1 egg
• ½ teaspoon vanille
• 60 ml freshly brewed hot coffee
Combine flour, sugar, cocoa, baking soda, baking powder
and salt in a mixing bowl. Add buttermilk, vegetable
oil, egg and vanilla. Using a mixer, blend until smooth.
Add coffee and continue mixing until coffee is evenly
incorporated into mixture. Fill each cooking reservoir with
about ½ tablespoon of batter. Bake 1½ to 2 minutes or
until a toothpick inserted into the cakepops comes out
clean. Allow to cool and glaze or coat, as desired.
Red Velvet Cakepops
Ingredients
• 155 grams all-purpose flour
• ¼ teaspoon salt
• 1 tablespoon cocoa
• 60 grams butter, softened
• 165 grams sugar
• 1 egg
• 1 teaspoon vanille
• 1 teaspoon red food coloring
• 125 ml buttermilk
• ½ teaspoon vinegar
• ½ teaspoon baking soda
Combine flour, salt and cocoa in a small bowl. Blend well
and set aside. Using a mixer, beat butter until creamy.
Add sugar and beat until light and fluffy. Add egg and
vanilla and blend well. In a separate bowl, whisk the red
food coloring into the buttermilk. Alternately blend flour
mixture, then buttermilk mixture into butter mixture,
beginning and ending with flour mixture. Combine the
vinegar and baking soda in a small bowl and allow to fizz.
Fold into cake batter. Fill each cooking reservoir with about
½ tablespoon of batter. Bake 1½ to 2 minutes or until a
toothpick inserted into the cakepops comes out clean.
Allow to cool and glaze or coat, as desired.
Lemon Cakepops
about 42 pieces Ingredients
• 60 grams butter, softened
• 110 grams sugar
• 1 teaspoon lemon zest
• 1 egg
• ½ teaspoon lemon extract
• 95 grams all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• dash of salt
• 3 tablespoons milk
• 1 tablespoon lemon juice
Beat together butter and sugar until light and creamy.
Beat in lemon zest, egg and lemon extract. Combine flour,
baking powder, baking soda and salt. Combine milk and
lemon juice. Alternately blend in flour mixture and milk
mixture into butter mixture, beginning and ending with the
flour mixture.
Fold into cake batter. Fill each cooking reservoir with about
½ tablespoon of batter. Bake 1½ to 2 minutes or until a
toothpick inserted into the cakepops comes out clean.
Allow to cool and glaze or coat, as desired.
White chocolate glaze
about 42 pieces
Ingredients
• 170 grams white chocolate
• 3 tablespoons heavy whipping cream
• 40 grams butter, softened and cut into pieces
• 70 grams powdered sugar, sifted
• ½ teaspoon vanilla
Combine white chocolate and cream in a deep bowl.
Microwave on HIGH power for 1 minute. Stir. Add butter
and microwave on HIGH power for 30 seconds. Stir.
Microwave on HIGH power for an additional 10 to 15
seconds if necessary for white chocolate and butter to
melt. Blend in sugar and vanilla. Stir until smooth. Dip
cakepops in warm frosting dip. Microwave on HIGH power
for 10 to 15 secons as needed to keep a glaze consistency.
Vanilla glaze
Ingredients
• 170 grams powdered sugar
• 60 grams melted butter
• 2 to 2½ tablespoons hot water
• 1 teaspoon vanilla
Combine the melted butter with the powdered sugar,
stirring until well blended. Stir in the vanilla. Blend in two
tablespoons of hot water and stir until smooth. Add a little
of the remaining hot water, if needed, to make a frosting
consistency.
13
about 30 pieces