Russell HOBBS 24620-56 - Инструкция по эксплуатации - Страница 5

5

Basic Cupcakes 

(Makes approx. 25)

• 

120 g caster sugar

• 

120 g unsalted butter, softened

• 

2 large free range eggs

• 

7 ml vanilla extract

• 

120 g self raising flour, sifted

1. 

Add the butter and sugar to a bowl and beat them together until their colour has become paler and 

they have nearly doubled in size. Add the vanilla. 

2. 

Lightly mix the eggs together. Add them in stages to the butter and sugar whilst whisking 

continuously until well combined each time. Continue until all the egg has been added.

3. 

Fold the flour gently into the egg mixture until thoroughly mixed. Don’t over mix.

Variations

Chocolate: reduce the flour to 110g and add 20g of cocoa powder

Lemon: replace the vanilla with the zest of 1 lemon finely grated

Basic Waffles 

(Makes approx. 4)

• 

170 g plain flour

• 

15 g baking powder

• 

2 g salt

• 

30 g caster sugar

• 

2 large free range eggs

• 

250 ml whole milk

• 

5 ml vanilla extract

1. 

Sift the flour, salt, baking powder and sugar into a bowl.  

2. 

Separate the egg yolks and whites and combine the egg yolks, milk and vanilla in a separate bowl.  

Thoroughly mix this into the dry ingredients.

3. 

Whisk the egg whites until soft peaks are formed. Carefully fold them into the mixture keeping as 

much air in the mix as possible. The mixture is best used at room temperature.

 Gluten Free Waffles 

(Makes approx. 4)

• 

280 g gluten free plain flour blend

• 

15 g baking powder

• 

2 g salt

• 

60 g caster sugar

• 

2 large free range eggs

• 

200 ml whole milk

• 

2.5 ml vanilla extract

Follow the method for Basic Waffles.