JOCCA 5512 Manual De Instrucciones página 10

18-EN
TECHNICAL SPECIFICATIONS
220-240V ~ 50/60Hz 900W
This device conforms to the safety requirements and provisions of
directives 2006/95/EC on Low tension devices and 2004/108/
EC on Electromagnetic Compatibility.
PROTECTION OF THE ENVIROMENT – DIRECTIVE
2002/96/EC
This product has been designed and manufactured with high
quality materials and components that can be recycled and
reused.
When you see the symbol of a crossed out litter bin on
wheels next to a product, this means that the product
conforms to the European Directive 2002/96/EC.
Please obtain information about the local recycling
system for electric and electronic products.
Follow the local rules and do not dispose of used products by
throwing them in the normal bins at home. Proper recycling
of your used product will help avoid negative impacts on the
environment and people's health.
RECIPE BOOK
VANILLA CUPCAKES WITH WHITE CHOCOLATE AND VANILLA FROSTING
(makes 14).
For the cupcakes:
-60 g/2 oz caster sugar
-60 g/2 oz unsalted butter, softened
-1 egg
-2 tsp vanilla extract
-60 g/2 oz self raising flour
For the frosting:
-60 g/2 oz white chocolate
-100 g/3.5 oz mascarpone, room temperature
-1 tsp vanilla extract
METHOD
1. In a bowl, cream together the butter and sugar until pale. Add the egg and vanilla
extract, and beat until thoroughly combined.
2. Sift the flour into the bowl and fold into the mixture until almost smooth.
3. Line the cupcake holes with cake cases and spoon the mixture equally between
them.
4. Bake for 5 to 6 minutes. When the cakes are ready, turn them out onto a wire
rack to cool.
5. Whilst the cakes are cooling, begin to make the frosting by melting the chocolate
in a bowl over a pan of gently simmering water. Stir until the chocolate has melted
smoothly.
6. Remove the bowl from the heat and let the chocolate cool slightly. Gently stir
the mascarpone into the cooled chocolate until thick and creamy. Pipe or spoon the
frosting onto the cooled cakes.
EN-19