Babycakes CP-12 Instruction Manual page 11

Apple Cider Donut Holes
Ingredients:
• 1¼ cups all-purpose flour
• ½ cup plus 1 tablespoon sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ teaspoon cinnamon
Cinnamon-Sugar Topping
• ¾ cup sugar
• 1½ teaspoons cinnamon
Directions:
1. Combine flour, sugar, baking powder, salt, cinnamon and nutmeg in a mixing bowl.
Add vegetable oil, egg and apple cider. Stir until well blended.
2. Fill each cooking reservoir with about 1 tablespoon of batter.
3. Bake 4 to 5 minutes or until a toothpick inserted into donut holes comes out clean.
4. For cinnamon-sugar topping, combine sugar and cinnamon in a small bowl.
Immediately toss hot donut holes in the mixture.
5. Serve warm.
French Breakfast Puffs
Ingredients:
• ½ cup sugar
• ⅓ cup shortening
• 1 egg
• 1½ cups all-purpose flour
• 1½ teaspoons baking powder
Cinnamon-Sugar Topping
• ¾ cup sugar
• 1½ teaspoons cinnamon
Directions:
1. Beat together sugar and shortening in mixing bowl until light and fluffy. Beat in egg.
2. Stir together flour, baking powder, salt and nutmeg. Beat in eggs and vanilla.
3. Alternately blend in flour mixture and milk into shortening mixture, beginning and
ending with the flour mixture.
4. Fill each cooking reservoir with about 1 tablespoon of batter.
5. Bake 4 to 5 minutes or until a toothpick inserted into puffs comes out clean.
6. For cinnamon-sugar topping, combine cinnamon and sugar in small bowl.
Immediately roll hot puffs in melted butter, then in cinnamon-sugar mixture.
Tip: If preferred, rather than rolling the puffs in melted butter then the cinnamon-sugar topping,
allow to cool then dip in a vanilla glaze (recipe on page 13).
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Makes about 3½ dozen donut holes
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Makes about 2½ dozen puffs
¼ teaspoon nutmeg
¼ cup vegetable oil
1 egg
½ cup apple cider
½ teaspoon salt
¼ teaspoon nutmeg
½ cup milk
6 tablespoons butter, melted
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