Breville Scraper Mixer Pro User Manual download pdf (Page 21)

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RECIPESRECIPES

RED VELVET CUPCAKES

Makes 20

INGREDIENTS

2 ¾ (360g) cups all purpose ﬂour

¼ cup (25g) cocoa powder

1½ teaspoon baking powder

¼ teaspoon salt

1 ½ sticks (170g) butter, softened

1½ cups (295g) bakers sugar

2 eggs

¾ cup (180g) sour cream

1 tablespoon organic natural red food coloring

½ cup (120ml) buttermilk

½ teaspoon baking soda

1 teaspoon white vinegar

Cream cheese frosting, to ice

Cream Cheese Frosting

INGREDIENTS

2 tablespoons (30g) butter, softened

1 x 8oz (226g) cream cheese, softened

½ teaspoon vanilla extract

2 cups (205g) powdered sugar, sifted

METHOD

1. Preheat oven to 350°F (180°C). Line two

x 12 hole

⁄3 cup capacity mufﬁn trays

with 20 cupcake liners.

2. Sift ﬂour, cocoa, baking powder and salt

onto a sheet baking paper.

3. Assemble mixer using scraper beater.

Add butter and sugar to mixer bowl.

Beat on LIGHT MIX setting for 1 minute

then increase speed to CREAM/BEAT

setting and beat for 2 minutes until pale

and creamy.

4. With the mixer on LIGHT MIX setting

add the eggs one at a time then add

the sour cream. Combine food coloring

and milk together and pour half into

the batter. Beat in half the ﬂour mixture,

then repeat with remaining milk and

ﬂour mixtures. Turn the mixer to

FOLD/KNEAD setting, combine the

baking soda and vinegar and pour into

the batter, mixing 20 seconds.

5. Spoon into cupcake liners, ﬁlling each

about two-thirds full. Bake for 20–25

minutes or until a skewer inserted in

center of cupcakes comes out clean.

Stand in pans for 5 minutes then remove

to a wire rack to cool completely.

6. For the frosting. Assemble mixer using

scraper beater. Combine butter, cream

cheese and vanilla in mixer bowl

and mix on CREAM/BEAT setting for

2–3 minutes until smooth and creamy.

Turn speed down to FOLD/KNEAD

setting and add powdered sugar one

spoon at a time until icing is thick.

Spread onto cooled cupcakes and serve.

RASPBERRY CUPCAKES

Makes: 12

INGREDIENTS

1 ¾ cups (220g) cups self-rising ﬂour

1 stick (113g) unsalted butter, melted, cooled

¾ cup (150g) bakers sugar

2/3 cup (170ml) milk

2 large eggs, lightly beaten

½ teaspoon vanilla extract

1 cup fresh or frozen raspberries

Buttercream frosting, to serve

METHOD

1. Preheat oven to 350°F (180°C). Line a

12 cup mufﬁn tray with cupcake liners.

2. Assemble mixer using scraper

beater. Add butter and sugar to mixer

bowl. Turn the mixer to slowly to

CREAM/BEAT setting and beat for

1 minute. Add vanilla then eggs one at

a time. Reduce speed to FOLD/KNEAD

setting and add half the milk. Beat in

half the ﬂour mixture, then repeat with

remaining milk and ﬂour mixtures. Do

not over beat. Add raspberries and fold

through once.

3. Divide mixture into cupcake liners.

Bake for about 20 minutes or until a

wooden skewer inserted into center of

the cupcakes comes out clean. Turn onto

wire racks to cool.

4. Once cool top with cream cheese or

buttercream frosting.

TIP

If using frozen raspberries, thaw ﬁrst

on paper towelling.

RICOTTA PANCAKES

Makes 6 to 8

INGREDIENTS

3 large eggs, separated

2 tablespoons bakers sugar

7oz (200g) fresh ricotta

½ cup (120ml) milk

¾ cup (95g) self rising ﬂour

1 ½ teaspoons baking powder

Unsalted butter for greasing

fresh berries, to serve

maple syrup, to serve

METHOD

1. Assemble mixer using the whisk

attachment. Add egg whites to mixer

bowl. Turn the mixer to AERATE/WHIP

setting and whisk egg whites until soft

peaks form. Add sugar and whisk for

1 minute. Transfer egg white mixture to

another bowl.

2. Place egg yolks, ricotta and milk into

bowl of mixer. Still using the whisk

attachment, turn the mixer to

CREAM/BEAT setting and mix until

combined. Reduce speed and add sifted

ﬂour and baking powder and mix until

just combined. Return egg white

mixture back into mixer bowl and

mix on FOLD/KNEAD setting until

just combined.

3. Heat a heavy base frying pan or griddle

over a low to moderate heat. Lightly

grease with butter.

4. Spoon about 2 heaped tablespoons of

the mixture into pan and cook until

golden brown on both sides.

5. Serve with fresh blueberries and

maple syrup.

TIP

For berry pancakes pour mixture into

pan; top with several fresh berries

before ﬂipping over and cooking other

side.

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Breville Scraper Mixer Pro User Manual Page 21

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