until creamy. Add sugar and beat until light and fluffy. 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. Grease the baking
plate and fill each cooking reservoir with about 1 tablespoon of batter. Bake 4 to 5 minutes or until a
toothpick inserted into the popcakes comes out clean. Allow to cool and glaze or coat, as desired.
Lemon Popcakes
Ingredients for 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. Grease the baking plate and fill each cooking reservoir with about 1 tablespoon
of batter. Bake 4 to 5 minutes or until a toothpick inserted into the popcakes 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, and
add butter and microwave on high power for 30 seconds. Stir again. 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 the popcakes in warm frosting dip. Microwave on high power for 10 to
15 seconds as needed to keep a glaze consistency.
