Nostalgia RCPM900 Instructions Et Recettes page 12

VANILLA CAKE POPS
• ¼ lb. (1 stick) Butter
• ¼ Cup Vegetable
Shortening
• 1½ Cups Sugar
• 3 Eggs
• 1½ Cups All-
Purpose Flour
• ¼ Tsp. Salt
• ¼ Tsp. Baking Powder
• ½ Cup Milk
• ½ Tsp. Pure
Vanilla Extract
CHOCOLATE CAKE POPS
• 1 Cup All-
Purpose Flour
• ½ Cup Cocoa Powder
• 1 Tsp. Instant Coffee
or Espresso Powder
• ¼ Tsp. Baking Powder
• ½ Tsp. Salt
• ¾ Cup Butter,
softened
• 1½ Cups White,
Granulated Sugar
• 2½ Eggs
• 1 Tsp. Pure
Vanilla Extract
• ½ Cup Buttermilk
Preheat the '50S-STYLE CAKE POP &
DONUT HOLE MAKER as directed.
With a mixer, cream butter and shortening together.
Add sugar, a little at a time.
Add eggs, 1 at a time, beating after each addition.
Stir dry ingredients together in a bowl and
add to mixer alternately with milk, starting
with the flour and ending with the flour.
Mix in vanilla.
Carefully pour mixture into pastry wells.
Close the Lid and cook for 3-7 minutes,
or until light golden brown.
Open Lid with a pot holder or oven mitt.
Remove each cake ball with wooden or plastic
spoon. Place on plate and allow to cool.
Once cool, frost or decorate as desired. Dip bamboo sticks
into frosting and insert into cake ball to make cake pops.
Preheat the '50S-STYLE CAKE POP &
DONUT HOLE MAKER as directed.
Mix together the flour, cocoa, coffee,
baking powder, and salt. Set aside.
In a large bowl, cream together the butter
and sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla.
Beat in the flour mixture alternately with the buttermilk.
Carefully pour into pastry wells.
Close the Lid and cook for 3-7 minutes
until light golden brown in color.
Open Lid with a pot holder or oven mitt.
Remove each cake ball with wooden or plastic
spoon. Place on plate and allow to cool.
Once cool, frost or decorate as desired. Dip bamboo sticks
into frosting and insert into cake ball to make cake pops.
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