Moulinex DFC1 manual Chocolate Heaven Cupcakes, Apple Spice Cake, Farmhouse Fruit Cake

Cakes, scones & biscuits

CHOCOLATE HEAVEN CUPCAKES Makes 12

125g (4 oz) soft tub margarine or softened unsalted butter • 125 g (4 oz) caster sugar • 2 large eggs • 125 g (4 oz) self raising flour • 1 level tsp baking powder • 1/2 teaspoon vanilla extract • about 2 tbsp milk

For the chocolate topping

175 g (6 oz) Belgian milk chocolate • 75 g (3 oz) coarsely grated white chocolate or milk chocolate curls

Line a 12 hole muffin tin with muffin cases. Use the plastic kneader and add the margarine or butter cut into pieces, sugar, eggs, flour, baking powder and vanilla extract. Process on speed 2 for 20 seconds or until well blended. Use pulse while adding sufficient milk down the feed tube to make a soft, dropping consistency. Using a tablespoon, divide the mixture evenly between the 12 muffin cases. Bake in a preheated oven at 180°C/350°F (Fan oven 170°C), Gas mark 4 for 15 – 20 min or until firm to the touch. Leave to cool on a wire rack.

Break up the chocolate and melt in a microwave or in a bowl over a pan of simmering water. Coat the top of each cupcake with the melted chocolate and sprinkle over the white grated chocolate or chocolate curls. Leave to set before serving.

Try this: Instead of chocolate, top with glacé icing or use packet instant royal icing, then decorate with glacé cherries, small sweets or cake decorations.

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APPLE SPICE CAKE Makes a 20 cm (8 inch) cake

225 g (8 oz) soft tub margarine or softened butter, cut into pieces • 225 g (8 oz) caster sugar • 4 eggs • 200 g (7 oz) self raising flour • 1/2 tsp ground cinnamon • 1/2 tsp ground mixed spice • 50 g (2 oz) ground almonds • 1 tsp vanilla extract • 2 dessert apples, such as Braeburn

For the topping:

2 tbsp demerara sugar • 1/2 tsp ground cinnamon • 1/2 tsp ground mixed spice

For the filling:

142 ml pot whipped double cream or 200 ml crème fraiche • jar of smooth apple sauce or puréed apple

Grease and line two deep 20 cm (8 in) deep sandwich tins. Peel, quarter and core the apples. Thinly slice half an apple for the topping and set aside. Fit the metal blade and roughly chop the remaining apple using speed 2. Set aside and clean the bowl.

Use the plastic kneader and place the fat, sugar, eggs, flour, spices, ground almonds and vanilla extract in the bowl. Process on speed 2 for 15 seconds or until well blended. Add the chopped apple and process using Pulse in short bursts until mixed. Divide the mixture between the tins and smooth the tops. Toss the apple slices in the demerara sugar and spices then arrange on top of one cake. Bake in a preheated oven at 180°C/350°F (Fan oven 170°C), Gas mark 4 for 25 – 30 min or until firm to the touch. Turn out and leave to cool. Sandwich the cake together with a layer of apple and the whipped cream or crème fraiche. Best eaten on the day of making.

For a Victoria Sandwich Cake, use 225 g (8 oz) soft margarine or softened butter, 225 g (8 oz) caster sugar, 4 eggs, 225 g (8 oz) self raising flour and 1 teaspoon vanilla extract. Use the plastic kneader and process on speed 2 for about 20 seconds. Divide between 2 x 20 cm (8 in) sandwich tins and bake as instructed above. Fill with jam and vanilla buttercream icing.

For a Chocolate Cake, use the Victoria Sandwich recipe and substitute 225 g (8 oz) self raising flour with 210 g (71/2 oz) self raising flour and 15 g (1/2 oz) sieved cocoa powder. Fill with chocolate or vanilla buttercream icing.

FARMHOUSE FRUIT CAKE Makes a 20 cm (8 inch) cake

150 g (5 oz) softened butter or soft tub margarine • 150 g (5 oz) caster sugar • 2 medium size eggs • 225 g (8 oz) self raising flour • 1 tsp ground mixed spice

• finely grated rind of 1 orange • 2 tbsp juice from orange • 2 tbsp milk • 250 g (9 oz) mixed dried fruit

Place the dried fruit in a bowl, cover with boiling water and leave to soak for 30 minutes. Drain and dry the fruit well. Place all the ingredients, except the dried fruit, in the bowl with the plastic kneader. Process on speed 2 for 15 seconds or until well blended. Add the dried fruit and process using Pulse in short bursts until mixed. Place the mixture in a lined 20 cm (8 in) round cake tin and smooth the top. Bake in a preheated oven at 150°C/300°F (Fan oven 140°C), Gas mark 2 for about 11/2 - 2 hours, or until a skewer inserted in the cake comes out with no uncooked mixture attached. Leave to cool slightly in the tin before turning out.

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