Russell Hobbs RHMX1, Инструкции и гарантия

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1. Preheat oven to 180°C. Place cupcake papers
into a muffin tin.
2. In a bowl, combine butter and half the sugar.
Beat with the electric Hand Mixer until mixture
becomes creamy. Add remainder of sugar
and continue beating. Add eggs one at a time,
beating well after each addition.
3. Sift together flour and baking powder. Add to
the creamed mixture with the milk and vanilla,
stirring well until combined.
4. Spoon mixture into paper cups approx ¾ full.
Bake for 20-25 minutes or until the top springs
back when lightly touched.
5. Allow to cool, then top with frosting and
decorate with a variety of candied flowers,
100s and 1000s etc.
INGREDIENTS
125g butter, softened
1 cup castor sugar
3 eggs
1½ cups plain flour
1 tsp baking powder
¾ cup milk
1 tsp vanilla essence
CUPCaKES
Makes 12
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1. Preheat oven to 170°C. Lightly grease a
baking tray.
2. Chop the butter and place into a bowl with the
sugar.
3. Using a Hand Mixer starting at a low speed,
beat together the butter and sugar until mixture
is soft and creamy.
4. Stir in the beaten egg, and then gradually add
the flour, choc chips and nuts. Mix thoroughly
with a wooden spoon until combined.
5. Place 1 tablespoon-sized balls of mixture
on the baking tray (allow some space for
spreading) and bake in the oven for 15-20
minutes or until nicely browned.
6. Allow to cool for 5 minutes on the tray.
Transfer onto wire racks to cool completely
before storing in an airtight container.
INGREDIENTS
125g butter, softened
1 cup brown sugar
1 egg, lightly beaten
1½ cup self-raising flour
½ cup choc chips
1 cup mixed nuts,
chopped
nUT CHOC CHiP BiSCUiTS
Makes 24
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