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Makes 6
50g unsalted butter, at room temperature
50g caster sugar
1 medium egg
½ teaspoon vanilla extract
50g self-raising flour
For the frosting
100g white chocolate
125ml soured cream
raspberries or sweets, to decorate
Method
1. In a bowl, cream together the butter and sugar until pale. Add the
egg and vanilla extract, and beat until thoroughly combined.
2. Sift the flour into the bowl and fold into the mixture until almost
smooth.
3. Line the cupcake holes with cake cases and spoon the mixture
equally between them. Bake for 8 to 10 minutes. When the cakes
are ready, turn them out onto a wire rack to cool.
4. Whilst the cakes are cooling, begin to make the frosting by
melting the chocolate in a bowl over a pan of gently simmering
water. Stir until the chocolate has melted smoothly.
5. Remove the bowl from the heat and let the chocolate cool slightly.
Gently stir the soured cream into the cooled chocolate until thick
and creamy. Spoon the frosting onto the cooled cakes and decorate
with raspberries or sweets.
13. Do not use the cupcake maker if the power cord or plug show any signs of damage, or if the product
is dropped, damaged or working incorrectly. Call the helpline on 015394 88100 to arrange a repair or
replacement. Never try to repair the cupcake maker yourself as this may cause electric shock.
BEFORE USING FOR THE FIRST TI E
Carefully unpack the cupcake maker and remove any packaging. Wipe the outside of the cupcake maker
and the non-stick cooking surfaces with a damp cloth, then dry with a soft cloth. Do not immerse in water
or any other liquid, and avoid abrasive cleaners or scourers as they will damage the product.
USING YOUR CUPCAKE AKER
Baking a batch of cupcakes is incredibly easy with the cupcake maker, which turns out 6 light, fluffy cakes
in around 8 to 10 minutes. The cupcake holes should be lined with cake cases before adding the mixture.
For some scrumptious ideas to get you started, see our recipes.
1. With the lid closed, place the cupcake maker on a suitable surface and plug into the mains socket.
The orange power light will come on to show the cupcake maker is heating up.
2. After around 5 minutes, the green ready light will come on. Lift the lid, taking great care not to touch
the hot surfaces. Line the 6 cupcake holes with cake cases and divide your cupcake mixture
between them; they should be two-thirds full.
3. Close the lid and let the cupcakes bake.
4. After 8 minutes or so, lift the lid and check the cupcakes. They should be risen and springy to the
touch. If you prefer, test them with a wooden cocktail stick, which should come out clean. If the
cakes are not quite ready, close the lid and let them bake a little longer.
5. Once the cakes are ready, unplug the cupcake maker. Turn the cakes out onto a wire rack to cool.
Let the cupcake maker cool completely before cleaning. See CARE AND CLEANING.
PLEASE NOTE: do not use metal utensils to lift out the baked cakes as this will damage the non-stick
surface.
