Nostalgia Products RCKM700 Manual De Instrucciones página 12

RED VELVET CAKE CUPCAKES
• ¼ Cup Butter
• ¾ Cup White
Granulated Sugar
• 1 Egg
• ½ Cup Buttermilk
• 1 Tsp. Red Food
Coloring
• ½ Tsp. Vanilla Extract
• ¾ Tsp. Baking Soda
• 1½ Tsp. Distilled
White Vinegar
• 1 Cup All-
Purpose Flour
• 2 Tbsp. and 2 Tsp.
Unsweetened
Cocoa Powder
• ½ Tsp. Salt
LEMON CUPCAKES
• ¾ Cup and 2
Tsp. Flour
• 1 Tsp. Baking Soda
• / Tsp. Salt
1
8
• ½ Cup and 2 Tsp.
White Granulated
Sugar
• ¼ Cup and 1 Tsp.
Unsalted Butter,
softened
• 2 Eggs
• ¼ Tsp. Vanilla Extract
• 2 Tsp. Lemon Zest
• ¼ Cup Milk
• 2¼ Tsp. Fresh
Lemon Juice
Preheat the '50s-STYLE CUPCAKE MAKER as directed.
In a large bowl, beat the butter and sugar with
an electric mixer until light and fluffy.
Mix in the egg, buttermilk, red food coloring and vanilla.
Stir in the baking soda and vinegar.
Combine the flour, cocoa powder and salt;
stir into the batter just until blended.
Carefully pour the batter into the
pastry wells, dividing evenly.
Close the Lid and cook for 3-7 minutes.
Open Lid with a pot holder or oven mitt.
Remove each cupcake with wooden or plastic
spoon. Place on plate and serve.
Once the cupcakes have cooled, you may also choose
to add your favorite frosting and toppings.
Preheat the '50s-STYLE CUPCAKE MAKER as directed.
In a large bowl, sift the flour, baking
soda and salt together in a bowl.
In another bowl, beat the sugar and butter with an
electric mixer until light and fluffy. Mix in the eggs
one at a time, then add the vanilla and lemon zest.
Add the flour mixture to the butter mixture in
three parts, alternating with half the milk and
half the lemon juice after each addition of flour.
Beat until combined, but do not over mix.
Carefully pour the batter into the
pastry wells, dividing evenly.
Close the Lid and cook for 3-7 minutes.
Open Lid with a pot holder or oven mitt.
Remove each cupcake with wooden or plastic
spoon. Place on plate and serve.
Once the cupcakes have cooled, you may also choose
to add your favorite frosting and toppings.
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