Bedienungsanleitung Inventum PC060 (Seite 13 von 28) (Deutsch, Englisch, Holländisch, Französisch)

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Chocolate Cakepops

Ingredients about 42 pieces

• 95 grams all-purpose ﬂour

• 110 grams sugar

• 3 tablespoons cocoa

• ½ teaspoon baking soda

• ¼ teaspoon baking powder

• ¼ teaspoon salt

• 60 ml buttermilk

• 3 tablespoons vegetable oil

• 1 egg

• ½ teaspoon vanille

• 60 ml freshly brewed hot coffee

Combine ﬂour, sugar, cocoa, baking soda, baking powder

and salt in a mixing bowl. Add buttermilk, vegetable

oil, egg and vanilla. Using a mixer, blend until smooth.

Add coee and continue mixing until coee is evenly

incorporated into mixture. Fill each cooking reservoir with

about ½ tablespoon of batter. Bake 1½ to 2 minutes or

until a toothpick inserted into the cakepops comes out

clean. Allow to cool and glaze or coat, as desired.

Red Velvet Cakepops

Ingredients about 42 pieces

• 155 grams all-purpose ﬂour

• ¼ teaspoon salt

• 1 tablespoon cocoa

• 60 grams butter, softened

• 165 grams sugar

• 1 egg

• 1 teaspoon vanille

• 1 teaspoon red food coloring

• 125 ml buttermilk

• ½ teaspoon vinegar

• ½ teaspoon baking soda

Combine ﬂour, salt and cocoa in a small bowl. Blend well

and set aside. Using a mixer, beat butter until creamy.

Add sugar and beat until light and ﬂuy. Add egg and

vanilla and blend well. In a separate bowl, whisk the red

food coloring into the buttermilk. Alternately blend ﬂour

mixture, then buttermilk mixture into butter mixture,

beginning and ending with ﬂour mixture. Combine the

vinegar and baking soda in a small bowl and allow to ﬁzz.

Fold into cake batter. Fill each cooking reservoir with about

½ tablespoon of batter. Bake 1½ to 2 minutes or until a

toothpick inserted into the cakepops comes out clean.

Allow to cool and glaze or coat, as desired.

7 | RECIPES

Lemon Cakepops

Ingredients about 30 pieces

• 60 grams butter, softened

• 110 grams sugar

• 1 teaspoon lemon zest

• 1 egg

• ½ teaspoon lemon extract

• 95 grams all-purpose ﬂour

• ½ teaspoon baking powder

• ¼ teaspoon baking soda

• dash of salt

• 3 tablespoons milk

• 1 tablespoon lemon juice

Beat together butter and sugar until light and creamy.

Beat in lemon zest, egg and lemon extract. Combine ﬂour,

baking powder, baking soda and salt. Combine milk and

lemon juice. Alternately blend in ﬂour mixture and milk

mixture into butter mixture, beginning and ending with the

ﬂour mixture.

Fold into cake batter. Fill each cooking reservoir with about

½ tablespoon of batter. Bake 1½ to 2 minutes or until a

toothpick inserted into the cakepops comes out clean.

Allow to cool and glaze or coat, as desired.

White chocolate glaze

Ingredients

• 170 grams white chocolate

• 3 tablespoons heavy whipping cream

• 40 grams butter, softened and cut into pieces

• 70 grams powdered sugar, sifted

• ½ teaspoon vanilla

Combine white chocolate and cream in a deep bowl.

Microwave on HIGH power for 1 minute. Stir. Add butter

and microwave on HIGH power for 30 seconds. Stir.

Microwave on HIGH power for an additional 10 to 15

seconds if necessary for white chocolate and butter to

melt. Blend in sugar and vanilla. Stir until smooth. Dip

cakepops in warm frosting dip. Microwave on HIGH power

for 10 to 15 secons as needed to keep a glaze consistency.

Vanilla glaze

Ingredients

• 170 grams powdered sugar

• 60 grams melted butter

• 2 to 2½ tablespoons hot water

• 1 teaspoon vanilla

Combine the melted butter with the powdered sugar,

stirring until well blended. Stir in the vanilla. Blend in two

tablespoons of hot water and stir until smooth. Add a little

of the remaining hot water, if needed, to make a frosting

consistency.

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