Mini Cupcake Baking Tips - Bella MInI cupcaKe MaKer Instruction Manual & Recipe Manual

16. Wearing oven mitts, remove mini cupcakes from the cooking plate using a non-metallic
utensil. A small plastic spoon will help to remove the mini cupcake.
NOTE: If additional Mini Cupcakes are to be baked, keep the Mini Cupcake Maker closed
to retain heat. Always wait until the green READY light turns off before baking
more Mini Cupcakes.
NOTE: Mini Cupcakes made later may bake faster because extra heat has been retained.
It may be necessary to adjust to a shorter cooking time to accommodate.
17. When baking is complete, unplug the power cord from electric outlet. Lift the top lid
to expose the cooking plate and allow unit to cool.
18. Remove baked mini cupcakes.
19. Do not clean until unit has been fully cooled.

MINI CUPCAKE BAKING TIPS

• Recipes may be halved or doubled.
• Sift all dry ingredients together. It is not necessary to beat egg yolks and milk separately.
Just add them to the combined flour mixture and use a whisk or mixer to blend
the ingredients well.
• Do not open the Mini Cupcake Maker during baking or the timing may vary.
• Completely bake the mini cupcake before removing.
• When preparing mini cupcake batter, do not over-mix or mini cupcakes will be tough.
Stir batter only until large lumps of dry ingredients disappear.
• The optimal amount of batter to produce a full-shaped mini cupcake, without overflowing,
will vary with different mini cupcake batters.
• Add fun glazes and topping to cooled mini cupcakes. See Mini Cupcake Glazes
and Toppings section in the Recipe section of this Instruction Manual.
• Baked mini cupcakes freeze well. Cool completely on a wire rack. Store in a plastic
freezer bag or in a covered container.
• Thaw frozen mini cupcakes in a toaster oven until hot and crisp or place in a microwave
oven for 20 seconds. Do not overcook. Add glazes and toppings to the thawed,
cool cupcakes.
For lower sugar mini cupcakes:
• Use sugar substitutes.
• Use sugar-free maple syrup.
• Use sugar-free or no sugar added jello, puddings, jellies, jams, etc. for flavorings
and toppings.
For lower fat, lower cholesterol mini cupcakes:
• Use skim milk.
• Adapt recipes by eliminating the egg yolk. Always use liquid vegetable oils
such as canola, corn or sunflower, instead of butter.
For higher fiber mini cupcakes:
• Substitute ⁄ cup or more of white flour with whole-wheat flour.
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2
• Substitute ⁄ cup of white flour with wheat or oat bran.
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