Use and Care Manual
54
Directions:
1. Preheat Brio to 325˚F and set cooking time for 18 minutes.
2. In a stand mixer, beat together butter and sugar until light and uffy.
3. Add eggs one at a time, mixing well between each addition.
4. Mix in vanilla.
5. In a separate bowl, combine our, baking powder, and salt.
6. Add dry ingredients and milk to butter mixture, alternating little by little and mixing
gently until everything is combined.
7. Scoop batter into Silicone Cupcake Liners.
8. Once ready, place 4 cupcakes directly in NuWave Brio Basket, then add the Reversible
Rack and place 4 cupcakes on the rack and bake.
9. While cupcakes bake, beat all butter cream ingredients together in a mixing bowl until
light and uffy; set aside until ready to frost.
10. Let cupcakes cool completely and frost with prepared lemon butter cream.
11. Repeat baking process with remaining cupcakes.
Cupcake Ingredients:
¾ cup softened butter
1½ cups sugar
2 eggs
2 teaspoons vanilla
2½ teaspoons baking powder
¼ teaspoon salt
2½ cups our
1¼ cups milk
Lemon Buttercream Ingredients:
½ cup softened butter
2 tablespoons fresh lemon juice
½ teaspoon vanilla extract
3 cups confectioners’ sugar
Yields: 24 cupcakes