Babycakes CC-62 Instruction Manual page 12

Red Velvet Cupcakes
Ingredients:
• 1 cup all-purpose flour
• 1 tablespoon unsweetened cocoa
• ¼ teaspoon baking powder
• ¼ teaspoon baking soda
• Dash salt
• ¼ cup butter, softened
Directions:
1. Combine flour, cocoa, baking soda, baking powder and salt. Set aside.
2. Beat together butter and sugar until creamy. Beat in eggs until blended. Beat in
sour cream.
3. Blend in dry ingredients. Blend in red food coloring and vanilla.
4. Fill each cooking reservoir with about 2 tablespoons of batter.
5. Bake about 6 to 7 minutes or until a toothpick inserted into center comes out clean.
Tip: Red Velvet cupcakes taste great with cream cheese frosting. See page 14 for recipe.
Mini Strawberry Cheesecakes
Ingredients:
• 1 package (8 oz.) cream cheese, softened
• ¼ cup sugar
• 1 egg
• ½ teaspoon vanilla
Directions:
1. Beat cream cheese until smooth. Add sugar, egg and vanilla and beat until smooth.
2. Place a paper baking cup in each cooking reservoir. Place a vanilla wafer in the
bottom of each paper baking cup.
3. Spoon about 2 tablespoons of cream cheese mixture into each paper baking cup
over the vanilla wafer. Bake about 6 to 7 minutes or until softly set.
4. Carefully remove each cheesecake and place on a rack to cool. Repeat with
remaining vanilla wafers and cream cheese filling.
5. Cover and refrigerate baked cheesecakes overnight or several hours until well
chilled.
6. Just before serving, garnish each cheesecake with ½ teaspoon preserves and top
with a strawberry half. Melt remaining strawberry preserves and spoon a little of the
warm preserves over each strawberry to glaze it.
Tip: Always use paper baking cups when baking mini cheesecakes.
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Makes about 16 cupcakes
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Makes 16 mini cheesecakes
⅔ cup sugar
2 eggs
½ cup sour cream
1½ teaspoons red food coloring
1 teaspoon vanilla
16 vanilla wafers
3 tablespoons seedless strawberry
preserves
8 fresh strawberries, stemmed and
halved