Silvercrest SCCM 800 A1 User Manual download pdf (Page 12)

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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

•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.

8.6 Sugar-sweet cupcakes

Ingredients for the cake mix

• 200 g plain flour

• 150 g sugar

RP96966 Cupcake Maker LB4 Seite 10 Montag, 24. Februar 2014 10:45 10

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