Breville the Scraper Mixer Pro BEM800XL/B Livret D'instructions page 21

RECIPES
RED vELvEt CUPCAKES
Makes 20
InGREDIEntS
2 ¾ (360g) cups all purpose flour
¼ cup (25g) cocoa powder
1½ teaspoon baking powder
¼ teaspoon salt
1 ½ sticks (170g) butter, softened
1½ cups (295g) bakers sugar
2 eggs
¾ cup (180g) sour cream
1 tablespoon organic natural red food coloring
½ cup (120ml) buttermilk
½ teaspoon baking soda
1 teaspoon white vinegar
Cream cheese frosting, to ice
Cream Cheese frosting
InGREDIEntS
2 tablespoons (30g) butter, softened
1 x 8oz (226g) cream cheese, softened
½ teaspoon vanilla extract
2 cups (205g) powdered sugar, sifted
MEthoD
1. Preheat oven to 350°F (180°C). Line two
x 12 hole ⁄ cup capacity muffin trays
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3
with 20 cupcake liners.
2. Sift flour, cocoa, baking powder and salt
onto a sheet baking paper.
3. Assemble mixer using scraper beater.
Add butter and sugar to mixer bowl.
Beat on LIGHT MIX setting for 1 minute
then increase speed to CREAM/BEAT
setting and beat for 2 minutes until pale
and creamy.
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4. With the mixer on LIGHT MIX setting
add the eggs one at a time then add
the sour cream. Combine food coloring
and milk together and pour half into
the batter. Beat in half the flour mixture,
then repeat with remaining milk and
flour mixtures. Turn the mixer to
FOLD/KNEAD setting, combine the
baking soda and vinegar and pour into
the batter, mixing 20 seconds.
5. Spoon into cupcake liners, filling each
about two-thirds full. Bake for 20–25
minutes or until a skewer inserted in
center of cupcakes comes out clean.
Stand in pans for 5 minutes then remove
to a wire rack to cool completely.
6. For the frosting. Assemble mixer using
scraper beater. Combine butter, cream
cheese and vanilla in mixer bowl
and mix on CREAM/BEAT setting for
2–3 minutes until smooth and creamy.
Turn speed down to FOLD/KNEAD
setting and add powdered sugar one
spoon at a time until icing is thick.
Spread onto cooled cupcakes and serve.
RECIPES
RASPBERRy CUPCAKES
Makes: 12
InGREDIEntS
1 ¾ cups (220g) cups self-rising flour
1 stick (113g) unsalted butter, melted, cooled
¾ cup (150g) bakers sugar
2/3 cup (170ml) milk
2 large eggs, lightly beaten
½ teaspoon vanilla extract
1 cup fresh or frozen raspberries
Buttercream frosting, to serve
MEthoD
1. Preheat oven to 350°F (180°C). Line a
12 cup muffin tray with cupcake liners.
2. Assemble mixer using scraper
beater. Add butter and sugar to mixer
bowl. Turn the mixer to slowly to
CREAM/BEAT setting and beat for
1 minute. Add vanilla then eggs one at
a time. Reduce speed to FOLD/KNEAD
setting and add half the milk. Beat in
half the flour mixture, then repeat with
remaining milk and flour mixtures. Do
not over beat. Add raspberries and fold
through once.
3. Divide mixture into cupcake liners.
Bake for about 20 minutes or until a
wooden skewer inserted into center of
the cupcakes comes out clean. Turn onto
wire racks to cool.
4. Once cool top with cream cheese or
buttercream frosting.
tIP
If using frozen raspberries, thaw first
on paper towelling.
RICottA PAnCAKES
Makes 6 to 8
InGREDIEntS
3 large eggs, separated
2 tablespoons bakers sugar
7oz (200g) fresh ricotta
½ cup (120ml) milk
¾ cup (95g) self rising flour
1 ½ teaspoons baking powder
unsalted butter for greasing
fresh berries, to serve
maple syrup, to serve
MEthoD
1. Assemble mixer using the whisk
attachment. Add egg whites to mixer
bowl. Turn the mixer to AERATE/WHIP
setting and whisk egg whites until soft
peaks form. Add sugar and whisk for
1 minute. Transfer egg white mixture to
another bowl.
2. Place egg yolks, ricotta and milk into
bowl of mixer. Still using the whisk
attachment, turn the mixer to
CREAM/BEAT setting and mix until
combined. Reduce speed and add sifted
flour and baking powder and mix until
just combined. Return egg white
mixture back into mixer bowl and
mix on FOLD/KNEAD setting until
just combined.
3. Heat a heavy base frying pan or griddle
over a low to moderate heat. Lightly
grease with butter.
4. Spoon about 2 heaped tablespoons of
the mixture into pan and cook until
golden brown on both sides.
5. Serve with fresh blueberries and
maple syrup.
tIP
For berry pancakes pour mixture into
pan; top with several fresh berries
before flipping over and cooking other
side.
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