Kambrook Little Chefs KLC3CP, Instruction Booklet

Page: 15 / 20

14
Strawberry Cake Pops
Makes 24
60g butter, softened
½ cup caster sugar
½ teaspoon strawberry essence
¼ teaspoon pink food colouring
1 x 59g free range egg
1 teaspoon baking powder
¾ cup plain flour
1
⁄
3
cup milk
1.
Preheat cake pop maker until the
ready light illuminates.
2.
Using an electric mixer, beat the
butter, sugar, essence and colouring
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 milk 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.
Chocolate Chip 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 cup chocolate chips, roughly chopped
1
⁄
3
cup milk
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, chocolate and milk 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.