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13
Red Velvet Cake Pops
Makes 24
60g butter, softened
40g beetroot, peeled, grated
1 cup plain flour
1 teaspoon baking powder
1 tablespoon cocoa powder
½ teaspoon vanilla essence
¼ teaspoon red food colouring
1 x 59g free range egg
1
⁄
3
cup milk
1.
Preheat cake pop maker until the
ready light illuminates.
2.
Using an electric mixer, beat the
butter for 1 minute on a medium
speed. Add the remaining ingredients
and continue to mix on a medium
speed for 1 minute.
3.
Add a heaped teaspoon of mixture to
each cake pop well and close the lid
for 5–6 minutes.
4.
Remove using heatproof tongs and
place onto a cake rack to cool.
Citrus Cake Pops
Makes 24
60g butter, softened
½ cup caster sugar
1 teaspoon vanilla essence
1 x 59g free range egg
1 teaspoon baking powder
¾ cup plain flour
¼ teaspoon lime zest
¼ teaspoon lemon zest
¼ teaspoon orange zest
1.
Preheat cake pop maker until the
ready light illuminates.
2.
Using an electric mixer, beat the
butter, sugar and vanilla in a bowl
for 1 minute or until light and fluffy.
Add egg and whisk well to combine,
approximately 30 seconds.
3.
Fold through the baking powder, flour
and zests until just combined.
4.
Add a heaped teaspoon of mixture to
each cake pop well and close the lid
for 5–6 minutes.
5.
Remove using heatproof tongs and
place onto a cake rack to cool.
Summary of Contents for Little Chefs KLC3CP
Page 2: ...KLC3CP INSTRUCTION BOOKLET...
Page 12: ...Recipes...
Page 18: ...17 Notes...
Page 19: ...18 Notes...
Page 20: ...19 Notes...