Bella CaKepop Specifications download pdf (Page 8)

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CARROT CAKE POPS

Makes 24

Ingredient Quantity

Carrots, peeled 100g

Self-raising ﬂour 100g

Soft brown sugar 85g

Bicarbonate of soda ½ tsp

Ground mixed spice ½ tsp

Egg, beaten 1

Vegetable oil 75ml

1. Finely grate the carrots and place in a mixing bowl.

2. Sift the ﬂour into the bowl then add the soft brown sugar, bicarbonate of soda and mixed

spice.

3. Add the egg and vegetable oil and beat well until the mixture is smooth.

4. Preheat the Cake Pop Maker for 2 minutes and when the green READY light illuminates,

grease the moulds lightly with vegetable oil then add a heaped teaspoon of mixture into each

of the 12 moulds.

5. Close the lid and cook for 4 minutes or until the cake pops are well risen, golden and spring

back when touched. Continue to bake until all of the mixture is used.

6. Turn off the Cake Pop Maker and leave the cakes to cool for about 1 minute then carefully

remove and leave on a wire rack to cool.

7. Place the cake pops onto sticks and decorate with a cream cheese frosting and orange

sprinkles.

Another fantastic idea when using your cake pop maker is to make mini doughnuts. They can be

served coated in sugar like this recipe or try adding ﬂavours such as lemon zest or cinnamon. For a

jam doughnut just warm some seedless raspberry jam and inject into the doughnut using a syringe

or piping bag with plain nozzle.

MINI DOUGHNUTS

Makes 24

Ingredient Quantity

Plain ﬂour 115g

Baking powder 1 tsp

Butter, softened 60g

Caster sugar, plus extra for coating 60g

Egg, beaten 1

Milk 75ml

1. In a large bowl mix together the ﬂour and baking powder then add the butter and rub in until

the mixture resembles ﬁne breadcrumbs.

2. Stir in the sugar.

3. In a jug lightly whisk the egg and milk then gradually add the liquid to the ﬂour mixture

beating well during each addition until the mixture is creamy and smooth.

4. Preheat the Cake Pop Maker for 2 minutes and when the green READY light illuminates,

grease each mould lightly with vegetable oil then add a heaped tablespoon of mixture into

each of the 12 moulds.

5. Close the lid and cook for 4 minutes or until the doughnuts are golden and spring back when

touched.

6. Turn off and unplug the Cake Pop Maker then allow the doughnuts to cool for a minute then

carefully remove the doughnuts and toss in the sugar then leave on a wire rack to cool.

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Bella CaKepop Specifications Page 8

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