Lakeland 17661, Инструкция пользователя

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CARROT CAKE POPS
Makes 24
Ingredient Quantity
Carrots, peeled 100g
Self-raising flour 100g
Soft brown sugar 85g
Bicarbonate of soda ½ tsp
Ground mixed spice ½ tsp
Egg, beaten 1
Vegetable oil 75ml
1. Finely grate the carrots and place in a mixing bowl.
2. Sift the flour into the bowl then add the soft brown sugar, bicarbonate of soda and mixed
spice.
3. Add the egg and vegetable oil and beat well until the mixture is smooth.
4. Preheat the Cake Pop Maker for 2 minutes and when the green READY light illuminates,
grease the moulds lightly with vegetable oil then add a heaped teaspoon of mixture into each
of the 12 moulds.
5. Close the lid and cook for 4 minutes or until the cake pops are well risen, golden and spring
back when touched. Continue to bake until all of the mixture is used.
6. Turn off the Cake Pop Maker and leave the cakes to cool for about 1 minute then carefully
remove and leave on a wire rack to cool.
7. Place the cake pops onto sticks and decorate with a cream cheese frosting and orange
sprinkles.
Another fantastic idea when using your cake pop maker is to make mini doughnuts. They can be
served coated in sugar like this recipe or try adding flavours such as lemon zest or cinnamon. For a
jam doughnut just warm some seedless raspberry jam and inject into the doughnut using a syringe
or piping bag with plain nozzle.
MINI DOUGHNUTS
Makes 24
Ingredient Quantity
Plain flour 115g
Baking powder 1 tsp
Butter, softened 60g
Caster sugar, plus extra for coating 60g
Egg, beaten 1
Milk 75ml
1. In a large bowl mix together the flour and baking powder then add the butter and rub in until
the mixture resembles fine breadcrumbs.
2. Stir in the sugar.
3. In a jug lightly whisk the egg and milk then gradually add the liquid to the flour mixture
beating well during each addition until the mixture is creamy and smooth.
4. Preheat the Cake Pop Maker for 2 minutes and when the green READY light illuminates,
grease each mould lightly with vegetable oil then add a heaped tablespoon of mixture into
each of the 12 moulds.
5. Close the lid and cook for 4 minutes or until the doughnuts are golden and spring back when
touched.
6. Turn off and unplug the Cake Pop Maker then allow the doughnuts to cool for a minute then
carefully remove the doughnuts and toss in the sugar then leave on a wire rack to cool.