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Cup Cake

  • 120 g butter
  • ½ tsp vanilla extract
  • 200g all purpose flour
  • 250g sugar
  • 2 eggs
  • 200g wheat flour
  • 1 tsp baking powder
  • 150 ml full cream milk
  • paper muffin cups

For the icing:
  • 100g margarine
  • 130g white butter
  • 2 tbsp condensed milk
  • 4 tbsp powdered sugar
  • 1 tsp vanilla bean paste
  • colorful sprinkle candies

  • In a bowl, beat the butter, sugar and vanilla extract until fluffy.
  • Add in eggs and continue to beat until the eggs are incorporated into the mixture and the batter is still fluffy.
  • Add in some of the flour, alternating with the milk while mixing it with a wooden spoon or spatula. Set aside.
  • Add in about 2 tbsp of water into Maxim Quattro and heat the water on a stove until all the water have evaporated.
  • Add in the cake batter into the muffin cups (just ¾ full.)
  • Place the muffin cups on the metal rack in the Quattro, close.
  • Cook the cake on medium fire for 20 minutes.
  • Beat the icing ingredients in a bowl. Decorate the cake with the icing.
  • Cup cake is ready to be served.

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