Breville VTP100 Quick guide

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IMPORTANT SAFETY INSTRUCTIONS
Please read these instructions before operating the appliance and retain them
for future use.
This product is not suitable for use by children, and may not be suitable for persons
requiring supervision unless they receive instruction by a competent person on how
to safely use the product. Children should be supervised to ensure that they do not
play with the product.
Never use this appliance for anything other than its intended use. This appliance is for
household use only. Do not use this appliance outdoors.
Always ensure that hands are dry before handling the plug or switching on the
appliance.
Always use the appliance on a stable, secure, dry and level surface.
Never operate the appliance by means of an external timer or separate remote-
control system.
Ensure the appliance is switched off and unplugged from the supply socket if it is
left unattended, when it is not in use or before cleaning. Never leave the appliance
unattended when it is in use.
Always allow the appliance to fully cool down before cleaning or storing.
The power cord is not replaceable by the user. Always return the appliance if the
power cord is damaged to avoid any hazard.
Do not use the appliance if it has been dropped or if there are any visible signs of
damage.
Never immerse any part of the appliance or power cord and plug in water or any
other liquid.
Never let the power cord hang over the edge of a worktop, touch hot surfaces or
become knotted, trapped or pinched.
Do not touch the external surfaces of the appliance during use as they may become
very hot.
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CONTENTS
Important Safety Instructions ............................................................................................ 2
Identifying the parts........................................................................................................... 4
Before first use .................................................................................................................. 6
Using your Cupcake Baker................................................................................................ 8
Recipes and decorating ................................................................................................... 10
Cleaning and Storing........................................................................................................ 16
Connection to the mains supply...................................................................................... 17
After sales service............................................................................................................ 18
Guarantee........................................................................................................................ 19

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IDENTIFYING THE PARTS
1. Red power light
Illuminates when your Cupcake Baker is plugged into the mains supply.
2. Green ready-to-cook light
Illuminates while your Cupcake Baker is heating up. When the light goes out, your
Cupcake Baker is ready to use.
3. Latch
Keeps the plates closed during cooking and storage.
4. Upper cooking plate
5. Lower cooking plate

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BEFORE FIRST USE
Never immerse the body of your Cupcake Baker, power cord or plug in
water or any other liquid. Do not use harsh abrasives. chemicals or oven
cleaning products to clean the upper or lower cooking plates or any other part
of your Cupcake Baker.
Remove any promotional labels and/or stickers from your Cupcake Baker before use.
Check that the cooking plates are clean and free of dust. If necessary, wipe them with a
damp cloth.
Wipe the outside of your Cupcake Baker with a damp cloth. Do not immerse the
main body of your Cupcake Baker or power cord set in water or any other liquid. Dry
thoroughly.

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Take care around the hot surfaces of your Cupcake Baker. Steam may
escape during cooking and when lifting the lid—take care! Use a tea towel or
oven glove when opening or closing the lid.
Pre-heat your Cupcake Baker. The red and green lights will illuminate. When the
green light goes out, your Cupcake Baker is ready to use. The green light will go on
and off during use as the correct temperature is maintained.
For best results use a piping bag to put the mixture into the cases. Fill the piping
bag with the mixture and add it in circular blobs until the case is approximately two
thirds full. The correct amount of mixture affects the cooking of the cake so some
experimentation may be required to achieve the perfect golden brown result.
Carefully place the cakes into the individual holes of your Cupcake Baker.
Close the lid.
Cook the cupcakes for approximately 8 minutes or until they feel spongy and firm.
When they are cooked carefully slip a knife under each cake and lift out. Place on a
wire rack to cool completely before icing or decorating.
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USING YOUR CUPCAKE BAKER

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Vanilla Cupcakes (makes about 24)
Ingredients
225g of good quality butter
225g of caster sugar
4 medium eggs
225g of self raising flour
½ tbsp of natural vanilla extract
Separate the cake cases on to your work top.
Put the caster sugar, chopped up butter and vanilla into a food processor. Then add
the sieved flour.
Mix together for about 1 minute until all the ingredients are combined. A hand held
whisk can also be used to do this.
Then add the eggs one at a time and slowly mix until soft and creamy.
Cook the cupcakes for approximately 6 to 8 minutes or until they feel spongy and
firm.
Repeat the process until all the mixture is used.
Alternative Flavours
Chocolate cupcakes: Use the Vanilla cupcake recipe but instead use 195g of flour and
30g of good quality cocoa powder.
Coffee cupcakes: Use the Vanilla cupcake recipe and add 1 tablespoon of instant coffee
dissolved in 1 tablespoon of warm milk.
Marbled cupcakes: Make equal amounts of vanilla and chocolate mixture and fill the
piping bag with both. Squeeze into the cases in a circular motion to create swirls.
Lemon cupcakes: Substitute vanilla extract with lemon extract or alternatively the zest
of 1 lemon
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RECIPES AND DECORATING

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Simply Creamy Frosting
This can be used as a base for adding flavours or just delicious on its own!
Ingredients
200g of full-fat cream cheese at room temperature
100g of soft unsalted butter
600g of sieved icing sugar
It’s important to sieve the icing sugar first in order to produce a smooth frosting.
Add all the ingredients into a food processor and mix for about 1 minute until
creamy and smooth.
For a creamier result leave mixture to rest in the fridge for about 10 minutes.
Tip: In order to produce a thicker mixture for producing swirls and shapes, slowly add a
little more icing sugar and mix until it’s at the desired consistency. Alternatively you can
add less to make is runnier.
Alternative Flavours
Vanilla: Add 1 tsp of natural vanilla extract whilst mixing.
Chocolate: Melt 100g of good quality chocolate (preferably 72% cocoa). Allow the
chocolate to cool slightly and then slowly add to frosting mixture using a slow speed
setting on your processor.
Chocolate orange: Melt 100g of chocolate orange. Allow it to cool slightly and then
slowly mix it into the frosting mixture. You can also stir in some orange zest if you want
a stronger flavour.
Coffee: Mix in 1 tablespoon of instant coffee that has been dissolved in 1 tablespoon of
warm milk.
Strawberry: Sieve 3 tablespoons of strawberry jam and mix well into the frosting. You
can add 1 drop of pink food colouring if desired.
Zesty Orange: Add the grated zest of one orange and mix.
Zesty Lemon: Add the grated zest of 1 lemon and mix.
Smooth orange or lemon: Substitute the fruit zest with either orange or lemon essences.
Tip: If you are decorating using a piping bag try to avoid frostings with zest or bits in
them for a smoother swirl.
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RECIPES AND DECORATING
How to pipe frosting
Half fill a piping bag with the frosting and hold firmly at the top.
Flat plain swirls: Use a plain wide nozzle and slowly swirl icing from the middle into
increasing sized circles to the edge.
Pointy plain swirl: As above but start at the edge, circling towards the centre. Slightly
overlap the previous outward swirl and work the middle blob into a point
Wide star swirl: Use a wide star nozzle and either pipe from the middle or the edge
as above. This looks attractive when starting a little further from the edge and swirling
towards the middle so the edge of the cake is still visible.
Tip: When using more than one flavour of frosting start with the lightest colour first e.g.
vanilla so you can reuse the bag with a darker colour. If you use a dark colour first it can
cause the lighter flavour to become discoloured.
Royal Icing
Ingredients
1 medium egg white
225g of sifted icing sugar
2-3 drops of lemon juice
Beat the egg white until it is foamy
Gradually beat in the icing sugar and lemon juice and continue beating until icing is
snowy white
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Cappuccino cupcakes
Ingredients
1 batch of chocolate cupcakes
1 batch of simply creamy frosting divided into chocolate and coffee flavours
chocolate coated coffee beans
cafe curls
Bake 1 batch of chocolate cupcakes.
Separate the simply creamy frosting into two bowls and stir in 50g of melted
chocolate in one and ½ a teaspoon of coffee mixed with a little warm milk into the
other.
Add the chocolate frosting to a piping bag and pipe a large swirl on to the cakes
using the star nozzle.
Wash the piping bag thoroughly and dry. Then fill with coffee frosting and pipe a
smaller swirl in the centre of each cake
Gently push in a few of the chocolate coated coffee beans and half a cafe curl in
each cake
Finish with a light dusting of cocoa powder.
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RECIPES AND DECORATING
Neapolitan cupcakes
Ingredients
1 batch of vanilla cupcakes (see page 10)
1 batch of simply creamy frosting divided into three batches, strawberry, chocolate and
vanilla flavours
Swirl of your favourite ice cream sauce (optional)
Bake 1 batch of vanilla cupcakes.
Divide the simply creamy frosting into three parts; then mix one with 2 tablespoons
of sieved jam, one with ½ a teaspoon of vanilla extract and the last one with 30g of
melted chocolate.
Carefully add the vanilla, strawberry and a smaller amount of chocolate to the piping
bag using a teaspoon so they sit side by side in the bag.
Using a plain wide nozzle, pipe a large swirl ending with a point in the centre of each
cake.
Finish with a smaller drizzle of ice cream sauce if desired
Rocky Road Cupcakes
Ingredients
1 batch of chocolate cupcakes (see page 10)
1 batch of chocolate frosting
70g of melted milk chocolate
Mini marshmallows and popcorn
Handful of glace cherries (optional)
Bake 1 batch of chocolate cupcakes.
Pipe a large swirl of chocolate frosting onto each cake; this doesn’t need to be neat!
Press the popcorn and marshmallows into the frosting randomly. Add a little more
frosting if you want to build it higher. You can also add chopped cherries if you wish.
Melt the chocolate in the microwave or over boiling water until smooth
Finish with a large drizzle of melted chocolate on each cake.
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Quick cupcake ideas
Candy cupcakes
Swirl strawberry, lemon or orange frosting on to vanilla cupcakes and sprinkle with
some little soft sweets e.g. Little Jems, Millions, Hundreds and Thousands etc. once the
frosting has started to set.
Ribbons and bows
Tie small ribbons that match your cupcake cases to cocktail sticks and push into each
cupcake.
I love Rosie
Buy readymade petal paste roses or crystallise your own petals using rose petals, lightly
whipped egg white and sugar, and place on a vanilla frosted cupcake with a red case.

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CLEANING AND STORING
Always unplug your Cupcake Baker from the mains supply socket before
cleaning it.
Never immerse your Cupcake Baker body, mains lead or plug in water or
any other liquid.
Never use harsh abrasive cleaners or cleaning materials.
cleaning
Unplug your Cupcake Baker from the mains supply socket.
Allow your Cupcake Baker to cool until it is just warm but not hot. Using a non
metallic utensil, gently scrape off any food deposits. Give the plates a quick wipe
with a damp cloth.
Allow your Cupcake Baker to completely cool down.
Wipe the cooking plates with a soft cloth. If this doesn’t remove any cooked-on
food, reheat your Cupcake Baker for 1-2 minutes, then brush with a little oil or
melted butter. Allow your Cupcake Baker to stand for five minutes then wipe the
plates with a damp cloth.
Before using it again, make sure that all parts of your Cupcake Baker are completely
dry.
storing
Make sure that your Cupcake Baker has completely cooled down and is clean. Store
your Cupcake Baker unplugged in its packing box or in a clean, dry place. To prevent
damage to the mains supply cord, ensure that it is not put under stress where it enters
your Cupcake Baker.
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CONNECTION TO THE MAINS SUPPLY
This appliance must be earthed.
This appliance is fitted with either a moulded or rewirable BS1363, 13 amp plug. The
fuse should be rated at 13 amps and be ASTA approved to BS1362.
If the fuse in a moulded plug needs to be changed, the fuse cover must be refitted. The
appliance must not be used without the fuse cover fitted.
If the plug is unsuitable, it should be dismantled and removed from the supply cord
and an appropriate plug fitted as detailed below. If you remove the plug it must not be
connected to a 13 amp socket and the plug must be disposed of immediately.
The wires of the mains lead are coloured in accordance with the following code:
GREEN/YELLOW = EARTH BLUE = NEUTRAL BROWN = LIVE
The wire which is coloured GREEN/YELLOW must be connected to the terminal in
your plug which is marked with an E or by the earth symbol ( ) or coloured GREEN or
GREEN /YELLOW.
The wire which is coloured BLUE must be connected to the terminal in your plug which
is marked with the letter N or coloured BLACK.
The wire which is coloured BROWN must be connected to the terminal in your plug
which is marked with the letter L or coloured RED.
If any other plug is used, a 13 amp fuse must be fitted either in the plug or adaptor or at
the distributor board.
Plug should be BS1363 approved Fit a
13 Amp Fuse
Ensure that the outer sheath of the cable is
firmly held by the clamp
BROWN
(Live)
13 Amp Fuse
BLUE
(Neutral)
GREEN/YELLOW
(Earth)

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These appliances are built to the very highest of standards. There are no user
serviceable parts. Follow these steps if the unit fails to operate:
Check instructions have been followed correctly.
Check fuse has not blown.
Check mains supply is functional.
If the appliance will still not operate, return the appliance to the place it was purchased
for a replacement. To return the appliance to the Customer Service Department, follow
the steps below:
Pack it carefully (preferably in the original carton). Ensure the unit is clean.
Enclose your name and address and quote the model number on all
correspondence.
Give the reason why you are returning it.
If within the guarantee period, state when and where it was purchased and include
proof of purchase (eg. till receipt).
Send it to our Customer Service Department at the address below:
Customer Service Department
Pulse Home Products Limited
Middleton Road
Royton
Oldham
OL2 5LN, UK.
Telephone: [phone] Fax: [phone]
e-mail: [email protected]
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AFTER SALES SERVICE

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This product is guaranteed for a period of 1 year from the date of purchase against
mechanical and electrical defects.
This guarantee is only valid if the appliance is used solely for domestic purposes in
accordance with the instructions provided, that it is not connected to an unsuitable
electricity supply, dismantled or interfered with in any way or damaged through misuse.
Under this guarantee we undertake to repair or replace free of charge any parts found
to be defective.
Nothing in this guarantee or the instructions relating to the product excludes, restricts
or otherwise affects your statutory rights.
In line with our policy of continuous development, we reserve the right to change this
product, packaging and documentation without notice.
GUARANTEE

Vine Mill, Middleton Road, Royton, Oldham OL2 5LN, UK
www.breville.co.uk
Breville is a registered trademark of Pulse Home Products Limited
© Pulse Home Products Limited
93134-0
VTP100_Iss_1 04/10