Bedienungsanleitung Inventum CC070 (Seite 11 von 24) (Deutsch, Englisch, Holländisch, Französisch)

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Always unplug the appliance after use. Always unplug the

appliance before cleaning. Leave the appliance to cool

down completely. The cupcake maker cools down faster

when you open it.

Wipe the outside of the housing and the cooking plates

with a damp cloth and dry. To remove batter baked onto

the cooking surface, pour a small amount of cooking oil

onto the hardened batter. After 5 minutes, wipe with a

paper towel or dry cloth. Never use any abrasives!

Never immerse the appliance into water or other

liquids.

• Tint frostings into complementary colors, holiday

colors, the colors of a team or sports mascot or just

your favorite. Frost cupcakes with one color or frost

some cupcakes in dierent colors and group them on

serving platters.

• Use the tip of a knife or oset spatula to spread the

frosting, or ﬁll a decorating bag and pipe the frosting.

For a quick, easy, yet very decorative frosting, ﬁt the

decorating bag with the star-tip and make a large star

on top of each cupcake.

• Drizzle swirls of melted dark chocolate over a white

frosted cupcake or melted white chocolate over dark

chocolate frosted cupcakes.

Sprinkle tops of frosted cupcakes with sprinkles. Other

candy toppings might include:

• mini chocolate chips • jelly beans

• toasted chopped nuts • toasted coconut

• candy-coated chocolates • crushed peppermint

• decorating or dusting sugar • conversation hearts

Cake decorating shops or craft stores sell many cupcake

picks or premade sugar decorations that are fun, colorful,

easy and perfect for a variety of themes.

Roll packaged, prepared fondant or marzipan on a board

lightly coated with cornstarch. Cut fondant or marzipan

into rounds to cover the cupcakes or be creative and cut

a variety of shapes using small cookie cutters, for example

the shape of a ﬂower. Or frost cupcakes pink or blue and

cut fondant in the shape of tiny feet or baby bottles and

arrange on top of cupcakes for a baby shower.

Cut fondant with small alphabet cutters to decorate with

initials, names or holiday greetings.

6 | CLEANING & MAINTENANCE

• The cupcake maker does not have to be preheated

for cupcakes. Just spoon the batter into the cooking

reservoirs and bake. However, it works just as well to

spoon the batter into a hot cupcake maker. This makes

it easy to do several batches of cupcakes or muns in

succession. Use caution as the cupcake maker is hot.

• Cupcakes or muns are very fragile and hot when just

baked. Carefully remove them from the cupcake maker

and place on a wire rack to cool. Use a non-metallic

heat-resistant tool. Allow the cupcakes or muns to

stand about 5 minutes before serving, even if you wish

to serve warm muns.

• Most cupcakes bake in 6 to 7 minutes. To determine if

cupcakes are done, insert a toothpick into the center of

the cupcake; if it comes out clean the cupcakes are

done.

• Use paper baking cups if desired when baking cupcakes

and muns. They make removing and serving cupcakes

and muns easy. Paper baking cups are required for

brownies and cheesecake as the baked brownies or

cheesecakes are so hot and delicate and must cool

some before they are ﬁrm enough to hold their shape.

• Use the piping bag to decorate cupcakes. Or use a

disposable pastry bag or sip-top food storage bag

to decorate or easily ﬁll the cooking reservoirs of the

cupcake maker. Fill the bag with the prepared batter

and clip one of the corners o the bag. Squeeze gently

to push batter from the corner of the bag.

• Make a variety of cupcake ﬂavors and various frostings.

Let family or guests select their favorite ﬂavor and

decorate as they prefer.

• Leave cupcakes unfrosted for easy packing in a lunch

box or when traveling in the car.

• Split cupcakes or muns horizontally and ﬁll with

frosting, jam, preserves, lemon curd or cream cheese.

Ingredients for 35 pieces

• 150 grams white caster sugar

• 2 eggs

• 2 teaspoons vanilla

• dash salt

• 150 grams self raising ﬂour

• 65 grams butter, softened

Beat the eggs with the caster sugar. Stir in the ﬂour in 3

parts including the dash of salt. Stir in the butter and ﬁnally

the vanilla. Stir the mixture thoroughly one last time. If you

want, place paper baking cups in the cooking reservoirs.

Fill each cooking reservoir with 2 tablespoons of batter.

Bake the cupcakes about ca. 6 to 7 minutes or until a

toothpick inserted into the center comes out clean.

5 | TIPS & SUGGESTIONS

BASIC RECIPE FOR MINI CUPCAKES

DECORATING TIPS

TOPPINGS & EXTRA'S

FONDANT & MARZIPAN

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