22
Ingredients:
-250 gr flour
-250 gr sugar
-75 ml vegetal oil
-25 ml cream (optional)
-1 packet of yeast
-3 eggs
-he zest of 1 lemon
Beat the eggs in a bowl and once beaten
gradually add the sugar. Continue mixing
adding the oil, cream, lemon zest, flour
and yeast to form a homogeneous mixture.
Allow the mixture to stand for
approximately 10 minutes before placing
into the molds. In each mold put
approximately half or 2/3 of the dough.
Sprinkle with sugar and place the molds
onto the “Fun Cook” appliance when the pilot
“preparado” is illuminated.
Cook for approximately 15 to 20 minutes.
Once cooked remove the muffins and allow to
cool on a wire rack.
Recipe for muffins
Chocolate and Moka Muffins
Stir the butter and sugar with a stick blender of with a
mixer until the volume has doubled. Gradually add the two
eggs one at a time mixing together with the cocoa powder.
Add the flour gradually in three stages with the milk and
integrating each ingredient well before adding the next.
Fill the cupcake molds (curled paper molds for the muffins)
Ingredients:
For the muffins:
90 g cake flour, 120 g butter, 225 g sugar, 2 eggs,
60 g of pure cocoa powder, 125 ml of milk
about two thirds of the way up and place in the ‘Fun Cook’
appliance for 20 minutes.
Once cooked, remove and allow to cool on a rack until ready
to decorate.
Frosting
To make the “buttercream” moka, it is very important that
all ingredients are at room temperature. Start dissolving
the instant coffee in the milk.
In a bowl beat the butter with the sifted icing sugar and
the milk with coffee.
Beat for two minutes at low speed. It will appear that the
mixture is curdled, but continue beating for four minutes to
make it creamier. Place in a pastry bag with a fluted nozzle
(special nozzles can be used for baking) and keep at room
temperature.
For coverage “buttercream”
200 g power sugar, 125 g butter, 1 tablespoon milk,
1 teaspoon of instant coffee.
Ingredients:
For dough
2 eggs
130 gr. brown sugar
2 carrots
180 gr. flour
160 ml. sunflower oil
2 and 1/2 teaspoons baking powder
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
Nuts (to taste)
Preparation:
Peel and grate carrots very thin, to avoid large chunks.
Place all ingredients in a bowl, except the flour and nuts,
and mix with a whisk.
Reserve a small amount of grated carrots, for decoration.
When everything is mixed add the flour and add the nuts.
The result is a fairly liquid dough.
For frosting
Icing sugar
Cream Cheese Lemon
Essence
Carrot Muffins
RECIPES AND DECORATION SUGGESTIONS
