Throwback 60047 Manuel D'instructions page 18

Recipes
Cinnamon Whipped Cream
• 2 cups whipping cream, chilled
• 1 teaspoon ground cinnamon
1. Use a brush or paper towel to apply a generous coat of oil to each of the cavities on the
upper and lower baking plates. Plug Treat Baker into a 120V AC electrical outlet to preheat.
2. Prepare Mini Cupcakes: In a large bowl, beat egg yolks until fluffy. Add 1/2 cup sugar.
3. Whisk flour, salt and baking powder together in a medium mixing bowl. Create a small well in
the center of the dry ingredients.
4. Break an egg into a small bowl and whip lightly. Stir in chai tea and vanilla and add to the
well.
5. Beat egg whites in a separate bowl. Add cream of tartar until foamy. Add remaining 1/4 cup
sugar. Whisk until batter just combined. All the flour should be incorporated, but avoid over
mixing. Batter should be thick and creamy, like pudding. Add chai tea to thin if needed.
6. When the red READY light illuminates, add 1 heaping tablespoon batter into each mini
cupcake mold.
7. Bake for 5 minutes until mini cupcakes are golden.
8. Prepare Cinnamon Whipped Cream: Chill a large metal mixing bowl and a wire beater
attachment in the freezer for about 20 minutes. Pour the cream, cinnamon and powdered
sugar into the cold mixing bowl.
9. Continue to beat 2 to 3 minutes, until soft peaks form. (Do not overbeat!)
10. Spoon fresh whipped cream over cupcakes. Serve with hot chai tea for a tea party any time.
Mother's Pumpkin Cupcakes with Orange Cream Cheese Frosting
Makes 24 mini cupcakes
• 1 ripe pear, 1/2-inch dice (1-1/2 cups)
• 1/4 cup fresh squeezed orange juice,
divided
• 3/4 cups flour
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
SO-313867_60047_Throwback_Treat Baker_W&S_IM_145x210_R10.indd 17
• 4 tablespoons confectioner's sugar
• 1/4 teaspoon salt
• 1/2 cup canned pureed pumpkin
• 1/3 cup agave nectar
(may substitute 1/2 cup sugar)
• 3/8 cup milk, cold
• 1 egg
• 1/2 cup roasted salted pumpkin seeds
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2017-07-24 9:32 AM