Dualit Stand Mixer Instruction Manual & Guarantee page 12

cUPcaKeS
MaKeS 12
• 300g soft butter • 6 eggs
• 300g caster sugar • 2 tbsp milk
• 1tsp vanilla extract bUTTER ICINg
• 1tsp baking powder • 140g soft butter
• 300g self raising flour • 300g icing sugar
Pre-heat your oven to 180 o c/350F/Gas 4.
Place the butter, sugar, vanilla essence, baking powder, flour and eggs in the bowl with the
beater. Start on speed 3 for 2 seconds then adjust to speed 7 and continue to beat for 10
seconds or until the mixture is creamed together.
Spoon the mixture into the cases and bake on the middle shelf for 15-20 minutes until risen
and golden. cool on a wire rack.
For the icing, place the butter in the bowl with the spatula beater and beat on speed 2 until
the mixture starts to combine then increase to speed 3 and beat until soft. add the icing sugar
and beat until soft and creamy. If the mixture is too dry add some water (approx 1tsp) a little a
time. add a few drops of food colouring and beat until combined.
Swirl the frosting thickly over the cupcakes, decorate with the chocolate shavings and serve.
LeMon SLIce
SeRVeS 8
• 125g soft butter • 3 eggs
• 1 1/4 cups icing sugar • 1 cup caster sugar
• 1 1/4 cups plain flour • 1 tsp grated lemon rind
Preheat oven to180 c/350F/Gas 4. Grease and line a 23cm square pan with baking paper,
o
extended 2cm above the edge of the pan.
Place butter and icing sugar in the Mixing Bowl. Using the spatula beater, beat on medium
speed (5-7) for 1 minute or until smooth and creamy. Add 1 cup of the flour and mix on low
speed (1) until just combined.
Press mixture evenly over the base of prepared pan. Bake for about 15 minutes or until
browned lightly.
Meanwhile, place eggs, caster sugar, remaining flour, rind and juice in the Mixing Bowl. Using
the Whisk, mix on medium speed (5-7) until combined. Pour egg mixture over hot base.
Bake for about 20 minutes or until firm. Cool in pan.
• Few drops Food colouring
• chocolate shavings
• 1/2 cup lemon juice
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RIcotta cheeSecaKe
• 90g soft butter • 1 1/4 cups plain flour
• 1 1/4 cup caster sugar • 1/4 cup self-raising flour
• 6 eggs • 750g ricotta
Using the spatula beater, beat butter, 1/4 cup of sugar and 1 egg on low speed (4) until
combined. Add flours and beat on low speed (1) until combined. Using the back of a spoon,
press mixture over the base of prepared tin. Refrigerate for 30 minutes.
Grease a 22cm springform tin and line the base with baking paper. Preheat oven to
200 c/400F/Gas 6.
o
Bake for 15 minutes. Remove from oven and allow to cool. Reduce oven temperature to
160 c/320F/Gas 2 1/2.
o
Place ricotta, 1 cup of sugar, 5 eggs, rind and juice in the Mixing Bowl. Using the Whisk, mix on
high speed (8-10) until smooth.
Pour into tin and bake for about 1 hour or until set but still wobbly in the centre. turn the
oven off. Cool cake in the oven with the door ajar. Refrigerate for several hours before serving
dusted with icing sugar.
StIcKy toFFee PUDDInG
• 200g pitted dates, chopped • 1 cup brown sugar
• 1 1/2 tsp baking powder • 2 eggs
• 1/3 cup boiling water • 1 1/2 cups plain flour
• 125g soft butter • 1/4 cup milk
Place the dates, baking powder and boiling water in a bowl. Set aside for 10 minutes.
Preheat oven to 180 c/350F/Gas 4. Grease and line a 20cm square cake pan with baking
o
paper.
Using the spatula beater, mix the butter and sugar on medium speed (5-7) for about 2 minutes
or until creamy. Gradually add the eggs and beat well. Add the flour, milk and date mixture.
Mix on medium speed (5-7) until just combined.
Spoon mixture into prepared pan and bake for 40 minutes or until cooked when tested.
To make the toffee sauce, place all ingredients in a small saucepan. Stir over medium heat until
melted and simmer for 3 minutes.
Serve pudding with warm toffee sauce.
SeRVeS 8
• 3 teaspoons grated lemon
rind
• 1 tbsp lemon juice
SeRVeS 6
TOFFEE SAUCE
• 200g butter
• 1 cup cream
• 1 cup brown sugar
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