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RECIPES - Cupcakes
Strawberry cupcakes
Ingredients (8 pieces)
• 65g butter
• 85g sugar
• 2 eggs
• 135g flour
• 1 teaspoon baking powder
• 65g strawberry
• 35 ml milk
• 1 teaspoon vanilla sugar
• salt
Preparation
Put the butter and sugar in a bowl and stir it firmly.
Add the eggs one by one and mix it into a smooth
batter. Add the milk and vanilla sugar. Mash 1/4 of
the strawberries and stir this through the mixture.
Powder the rest of the strawberries with some
flour, add it to the mixture and stir firmly. Place the
paper cake cases in the appliance. Fill each hole in
the lower plate halfway with cupcake batter. Bake
the cupcakes until they are golden-brown (approx
7-10min.).
Chocolate cupcakes
Ingredients (8 pieces)
• 260g plain chocolate (in pieces)
• 30g soft butter
• 130g soft brown sugar
• 3 large eggs
• 30g flour
• salt
Preparation
First melt the chocolate in about 30 seconds, using
the microwave. Stir it until the chocolate is smooth.
You can also melt the chocolate in a bain-marie.
Beat the butter together with the soft brown sugar.
Beat the eggs one by one through the butter-sugar
mixture. Add the flour and a pinch of salt. Finally add
the melted chocolate. Place the paper cake cases
in the appliance. Fill each hole in the lower plate
halfway with cupcake batter. Bake the cupcakes
until they are golden-brown (approx 7-10min.).
they have a golden brown colour.
Cherry muffins
Ingredients (8 pieces)
• 35g almond flakes
• 85g soft butter
• 85g powdered sugar
• 2 eggs
• 100g self-raising flour
• 165g cherries
• 65g cherry jam
Preparation
Roast the almond flakes in a dry frying-pan golden-
brown. Crush afterwards using a food processor.
Add the butter and powdered sugar and mix it also
using the food processor. Add the eggs one by one
and then the flour. Cut the cherries in half and pit
them if necessary. Place the paper cake cases
in the appliance. Fill each hole in the lower plate
halfway with cupcake batter. Add a teaspoon of jam
in each cupcake and press some cherries in the
batter. Bake the muffins until they are golden-brown
(approx 7-10 min.). Powder them with some icing
sugar.
Raspberry cupcakes with cinnamon
Ingredients (8 pieces)
• 95g self-raising flour
• 1 teaspoon cinnamon powder
• 40g castor sugar
• 1 small egg
• 75g raspberries
• 2 tablespoons sunflower oil
• 2 tablespoons milk
• 2 teaspoons cane sugar
Preparation
Beat the egg. Mix the flour, cinnamon and castor
sugar in a bowl. Make a hole in the center of the
mixture and pour the beated egg, oil and milk in.
Mix firmly. Then add the raspberries to the battery.
This must be done in a carefull way. Place the
paper cake cases in the appliance. Fill each hole in
the lower plate halfway with cupcake batter. Bake
the cupcakes until they are golden-brown (approx
7-10min.).
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