®
Pattie
Cupcake maker
Instruction/Recipe Booklet
CC3200
Please read these instructions carefully
and retain for future reference.
Contents
Features of Pattie® your Cupcake Maker 4
Using your Cupcake Maker 6
Handy Hints 7
Care & Cleaning 7
Recipes 8
Important instructions – retain for
future use.
Sunbeam’s Safety Precautions
SAFETY PRECAUTIONS FOR PATTIE THE
CUPCAKE MAKER.
• This appliance is not a toy.
• Operate the cupcake maker on a flat surface.
• Do not leave your cupcake maker unattended.
• Do not place any part of this appliance in a
dishwasher.
Sunbeam is very safety conscious when
designing and manufacturing consumer products,
but it is essential that the product user also
exercise care when using an electrical appliance.
Listed below are precautions which are essential
for the safe use of an electrical appliance:
• Read carefully and save all the instructions
provided with an appliance.
• Always turn the power off at the power outlet
before you insert or remove a plug. Remove
by grasping the plug - do not pull on the cord.
• Turn the power off and remove the plug
when the appliance is not in use and
before cleaning.
• Do not use your appliance with an extension
cord unless this cord has been checked
and tested by a qualified technician or
service person.
• Always use your appliance from a power
outlet of the voltage (A.C. only) marked
on the appliance.
• This appliance is not intended for use by
persons (including children) with reduced
physical, sensory or mental capabilities, or
lack of experience and knowledge, unless they
have been given supervision or instruction
concerning use of the appliance by a person
responsible for their safety.
• Children should be supervised to ensure that
they do not play with the appliance.
• The temperature of accessible surfaces may be
high when the appliance is operating.
If you have any concerns regarding the performance and use of your appliance,
please visit www.sunbeam.com.au or contact the Sunbeam Consumer Service Line.
Ensure the above safety precautions are understood.
• This appliance is not intended to be operated
by means of an external timer or separate
remote control system.
• The temperature of surfaces may be high when
the appliance is operating.
• Never leave an appliance unattended while
in use.
• Do not use an appliance for any purpose
other than its intended use.
• Do not place an appliance on or near a hot gas
flame, electric element or on a heated oven.
• Do not place on top of any other appliance.
• Do not let the power cord of an appliance hang
over the edge of a table or bench top or touch
any hot surface.
• Do not operate any electrical appliance with
a damaged cord or after the appliance has
been damaged in any manner. If damage is
suspected, return the appliance to the nearest
Sunbeam Appointed Service Centre
for examination, repair or adjustment.
• For additional protection, Sunbeam
recommend the use of a residual current
device (RCD) with a tripping current not
exceeding 30mA in the electrical circuit
supplying power to your appliances.
• Do not immerse the appliance in water
or any other liquid unless recommended.
• Appliances are not intended to be operated
by means of an external timer or separate
remote control system.
• This appliance is intended to be used in
household and similar applications such
as: staff kitchen areas in shops, offices and
other working environments; farm houses; by
clients in hotels, motels and other residential
type environments; bed and breakfast type
environments.
3
Features of Pattie® your
Cupcake Maker
Warm up / Ready Indicators
Indicates that the cupcake maker is on and
heating.
Non-stick coating
Non-stick plates for easy cleaning.
Cupcake holes
Create 6 delicious cupcakes
in 10 minutes.
4
Easy-lift handle
Designed for easy and safe use.
Cord storage
Neatly wraps the cord for safe and convenient
storage.
5
Using your Cupcake Maker
1. Insert the 3 pin plug into a 230/240
volt power outlet and turn the power on
ensuring the cord is fully unwrapped from
around the base of the cupcake maker.
2. Allow your cupcake maker to pre-heat until
the ‘WARM UP’ light goes out and the
‘READY’ light comes on. This indicates
that the cooking plates have reached the
correct temperature for cooking.
3. Separate patty cases and divide mixture
evenly. See recipes from page 8.
4. Once all patty cases have been filled,
carefully transfer them into the cupcake
maker.
Tip: If placing mixture directly into the
cupcake maker, it is advised to lightly spray
the cooking plates with a cooking oil spray
before use.
5. Gently close the lid.
6. Allow to cook for approximately 10
minutes or until a skewer inserted into the
cupcakes comes out clean.
Tip: Do not lift the lid before the recommened
cooking time as this will affect the result.
7. To remove cupcakes, always use a plastic
or wooden spatula. Never use a sharp
object or metal, as this will damage the
non-stick surface of the cooking plates.
6
Handy Hints
• Fill the patty cases before placing them
into the cupcake maker; this ensures all
cupcakes are cooked evenly.
• Depending on the thickness of the patty
cases you can use one or two cases per
cupcake.
• Cooking times may vary depending on the
cupcake mixture and patty case size.
• Packet cake mixes are suitable to use in
the cupcake maker. Use the recipe and
method as directed on the packet mix but
only cook for 10-12 minutes per batch.
• Other recipes are suitable to use in the
cupcake maker, simply use about ¼ cup
mixture when filling patty cases.
• We recommend using patty cases for
making cupcakes but muffins can be
cooked with or without patty cases.
Care & Cleaning
• If using the cupcake maker without patty
cases always ensure the plates are greased
before cooking to make the removal of
cooked muffins easily.
• Do not open the cupcake maker before the
recommended cooking time as this can
affect the cooking result of the cupcake.
• Cupcakes/muffins can be frozen and
thawed for later use. Allow the cupcakes
to cool completely then place into an
airtight container and freeze. Muffins can
be individually wrapped and frozen for
lunchbox treats.
• Use a flat rounded knife or angled spatula
to spread icing easily. Angled spatulas are
available from kitchen supply stores.
Always turn off the power and remove the
plug after use and before cleaning. The
cooking plates are coated with non-stick
cooking surface, therefore little cleaning is
required. Simply wipe cooking plates over
with a damp cloth.
Do not immerse the cupcake maker in water
or other liquids. Do not use abrasive scouring
pads, powders or cleaners.
Before next use; lightly grease the cooking
plates for easy removal of cooked cupcakes.
7
Recipes
Quick Mix Basic Cupcakes
Makes: 12
Preparation: 10 minutes
Cooking: 10-12 minutes per batch
1 ¾ cups self-raising flour
¾ cup caster sugar
3 cup milk
²⁄
2 x 59g eggs, lightly beaten
125g unsalted butter, melted, cooled
½ teaspoon vanilla extract
1. Preheat cupcake maker until ready light
goes on. Prepare 12 patty cases for
mixture.
2. Combine ingredients into a large bowl.
Using an electric mixer beat on low speed
until combined; increase speed to medium
and beat for about 1 minute or until there
are no lumps. Do not over beat.
3. Divide mixture into prepared patty cases
then place 6 cupcakes into cupcake maker.
Close lid and cook cupcakes for 10-12
minutes or until a skewer inserted into the
centre comes out clean. Carefully remove
from cupcake maker using a heatproof
spatula onto a wire rack. Repeat with
remaining cupcakes.
4. Allow cupcakes to cool before icing with
your favourite topping.
Tip: Basic cupcakes go really well with the
basic butter cream icing on page 13.
Chocolate Cupcakes
Makes: 12
Preparation: 10 minutes
Cooking: 10-12 minutes per batch
1 cup self-raising flour
½ cup plain flour
3 cup cocoa powder
¹⁄
¾ cup caster sugar
¾ cup milk
2 x 59g eggs, lightly beaten
125g butter, melted, cooled
1. Preheat cupcake maker until ready light
goes on. Prepare 12 patty cases for
mixture.
2. Sift flours and cocoa powder into a large
bowl. Add remaining ingredients.
3. Combine ingredients into a large bowl.
Using an electric mixer beat on low speed
until combined; increase speed to medium
and beat for about 1 minute or until there
are no lumps. Do not over beat.
4. Divide mixture into prepared patty cases
then place 6 cupcakes into cupcake maker.
Close lid and cook cupcakes for 10-12
minutes or until a skewer inserted into the
centre comes out clean. Carefully remove
from cupcake maker using a heatproof
spatula onto a wire rack. Repeat with
remaining cupcakes.
5. Allow cupcakes to cool before icing with
your favourite topping.
Tip: Chocolate cupcakes go really well with
chocolate icing or chocolate ganache icing
recipe on page 13.
8
Recipes continued
Strawberry Cupcakes
Makes: 12
Preparation: 10 minutes
Cooking: 10-12 minutes per batch
1 ¾ cups self-raising flour
¾ cup caster sugar
3 cup milk
²⁄
2 x 59g eggs, lightly beaten
125g unsalted butter, melted, cooled
1 teaspoon strawberry essence
1. Preheat cupcake maker until ready light
goes on. Prepare 12 patty cases for
mixture.
2. Combine ingredients into a large bowl.
Using an electric mixer beat on low speed
until combined; increase speed to medium
and beat for about 1 minute or until there
are no lumps. Do not over beat.
3. Divide mixture into prepared patty cases
then place 6 cupcakes into cupcake maker.
Close lid and cook cupcakes for 10-12
minutes or until a skewer inserted into the
centre comes out clean. Carefully remove
from cupcake maker using a heatproof
spatula onto a wire rack. Repeat with
remaining cupcakes.
4. Allow cupcakes to cool before icing with
your favourite topping.
Tip: Strawberry cupcakes go really well with
Strawberry Ganache Icing recipe on page 14.
Butterfly Cakes
Makes: 12
Preparation: 20 minutes
Cooking: 10-12 minutes per batch
1 ¾ cups self-raising flour
¾ cup caster sugar
3 cup milk
²⁄
2 x 59g eggs, lightly beaten
125g unsalted butter, melted, cooled
½ teaspoon vanilla extract
300ml thickened cream, whipped
Icing sugar, to dust
1. Preheat cupcake maker until ready light
goes on. Prepare 12 patty cases for
mixture.
2. Combine ingredients into a large bowl.
Using an electric mixer beat on low speed
until combined; increase speed to medium
and beat for about 1 minute or until there
are no lumps. Do not over beat.
3. Divide mixture into prepared patty cases
then place 6 cupcakes into cupcake maker.
Cook cupcakes for 10-12 minutes or until
tested with a wooden skewer. Carefully
remove from cupcake maker using a
heatproof spatula onto a wire rack. Repeat
with remaining cupcakes.
4. Allow cupcakes to cool. Cut small rounds
into the tops off each cupcake. Cut rounds
in half; set aside.
5. Spoon a small amount of cream to fill each
hole. Place two of the cut rounds into the
cream on each cake so that they stick out
like wings. Dust with icing sugar.
9
Recipes continued
Cookie and Cream Cupcakes
Makes: 12
Preparation: 10 minutes
Cooking: 10-12 minutes per batch
1 ½ cups self-raising flour
½ cup caster sugar
½ cup milk
2 x 59g eggs, lightly beaten
100g unsalted butter, melted, cooled
½ teaspoon vanilla extract
5 cream filled chocolate biscuits, finely
chopped
1. Preheat cupcake maker until ready light
goes on. Prepare 12 patty cases for
mixture.
2. Combine ingredients into a large bowl
except for biscuits. Using an electric
mixer beat on low speed until combined;
increase speed to medium and beat for
about 1 minute or until there are no lumps.
Do not over beat. Stir through biscuits.
3. Divide mixture into prepared patty cases
then place 6 cupcakes into cupcake maker.
Close lid and cook cupcakes for 10-12
minutes or until a skewer inserted into the
centre comes out clean. Carefully remove
from cupcake maker using a heatproof
spatula onto a wire rack. Repeat with
remaining cupcakes.
4. Once cool ice with cookies and cream icing
on page 14.
Banana Cupcakes
Makes: 12
Preparation: 10 minutes
Cooking: 12 minutes per batch
2 cups self-raising flour
¼ cup caster sugar
¼ teaspoon ground nutmeg
1 large (200g) ripe banana, mashed
2 x 59g eggs, lightly beaten
125g butter, melted, cooled
1. Preheat cupcake maker until ready light
goes on. Prepare 12 patty cases for
mixture.
2. Combine ingredients into a large bowl.
Using an electric mixer beat on low speed
until combined; increase speed to medium
and beat for about 1 minute or until there
are no lumps. Do not over beat.
3. Divide mixture into prepared patty cases
then place 6 cupcakes into cupcake maker.
Close lid and cook cupcakes for 10-12
minutes or until a skewer inserted into the
centre comes out clean. Carefully remove
from cupcake maker using a heatproof
spatula onto a wire rack. Repeat with
remaining cupcakes.
Tip: Banana cupcakes go really well with the
cream cheese frosting recipe on page 14.
10
Recipes continued
Basic Dairy Free Cupcakes
Makes: 12
Preparation: 10 minutes
Cooking: 10-12 minutes per batch
¾ cup caster sugar
125g dairy free spread (Nutlex)
3 cup soy milk
²⁄
2 x 59g eggs, lightly beaten
½ teaspoon vanilla extract
1 ¾ cups self-raising flour
1. Preheat cupcake maker until ready light
goes on. Prepare 12 patty cases for
mixture.
2. Combine sugar and dairy free spread in a
large bowl. Using an electric mixer beat on
low speed until combined. Add remaining
ingredients and beat until combined;
increase speed to medium and beat for
about 1 minute or until smooth. Do not
over beat.
3. Divide mixture into prepared patty cases
then place 6 cupcakes into cupcake maker.
Close lid and cook cupcakes for 10-12
minutes or until a skewer inserted into the
centre comes out clean. Carefully remove
from cupcake maker using a heatproof
spatula onto a wire rack. Repeat with
remaining cupcakes.
4. Allow cupcakes to cool before icing with
your favourite topping.
Basic Gluten Free Cupcakes
Makes: 12
Preparation: 10 minutes
Cooking: 10-12 minutes per batch
1 cup Gluten Free self-raising flour
¾ cup Gluten Free plain flour
¾ cup caster sugar
3 cup milk
²⁄
2 x 59g eggs, lightly beaten
125g unsalted butter, melted, cooled
½ teaspoon vanilla extract
1. Preheat cupcake maker until ready light
goes on. Prepare 12 patty cases for
mixture.
2. Combine ingredients into a large bowl.
Using an electric mixer beat on low speed
until combined; increase speed to medium
and beat for about 1 minute or until there
are no lumps. Do not over beat.
3. Divide mixture into prepared patty cases
then place 6 cupcakes into cupcake maker.
Close lid and cook cupcakes for 10-12
minutes or until a skewer inserted into the
centre comes out clean. Carefully remove
from cupcake maker using a heatproof
spatula onto a wire rack. Repeat with
remaining cupcakes.
4. Allow cupcakes to cool before icing with
your favourite topping.
Tip: We used White Wings Gluten Free flour
for this recipe.
11
Recipes continued
Basic Egg Free Cupcakes
Makes: 12
Preparation: 10 minutes
Cooking: 10-12 minutes
1 ½ cups self-raising flour
3 cup custard powder
¹⁄
1 cup caster sugar
½ cup water
½ cup milk
60g butter, melted, cooled
1. Preheat cupcake maker until ready light
goes on. Prepare 12 patty cases for
mixture.
2. Sift flour and custard powder into a large
bowl then add remaining ingredients.
Using an electric mixer beat on low speed
until combined; increase speed to medium
and beat for about 1 minute or until there
are no lumps. Do not over beat.
3. Divide mixture into prepared patty cases
then place 6 cupcakes into cupcake maker.
Close lid and cook cupcakes for 10-12
minutes or until a skewer inserted into the
centre comes out clean. Carefully remove
from cupcake maker using a heatproof
spatula onto a wire rack. Repeat with
remaining cupcakes.
4. Allow cupcakes to cool before icing with
your favourite topping.
Basic Sugar Free Cupcakes
Makes: 12
Preparation: 10 minutes
Cooking: 10-12 minutes per batch
1 ¾ cups self-raising flour
1 cup spoon for spoon sugar substitute
(Splenda brand)
3 cup milk
²⁄
2 x 59g eggs, lightly beaten
125g unsalted butter, melted, cooled
1 vanilla bean, seeds scraped
1. Preheat cupcake maker until ready light
goes on. Prepare 12 patty cases for
mixture.
2. Combine ingredients into a large bowl.
Using an electric mixer beat on low speed
until combined; increase speed to medium
and beat for about 1 minute or until there
are no lumps. Do not over beat.
3. Divide mixture into prepared patty cases
then place 6 cupcakes into cupcake maker.
Close lid and cook cupcakes for 10-12
minutes or until a skewer inserted into the
centre comes out clean. Carefully remove
from cupcake maker using a heatproof
spatula onto a wire rack. Repeat with
remaining cupcakes.
4. Allow cupcakes to cool before icing with
your favourite topping.
12
Recipes continued
Icings
Butter cream Icing
Makes: 1 ¾ cups
Preparation: 10 minutes
125g butter, softened
1 ½ cups icing sugar mixture
1-2 tablespoons milk
1. Place butter into a small bowl of an
electric mixer. Beat on medium high speed
until the butter is pale in colour. Reduce
speed and gradually add sugar and milk
and beat until smooth.
2. Add food colouring or flavoured essence
to make your favourite colour icing and
favours.
Variation:
Chocolate butter cream: Sift 2-3 tablespoons
of cocoa powder into the icing sugar
mixture.
Chocolate Ganache
Makes: 1 ½ cups
Preparation: 15 minutes + chilling time
200g good quality dark chocolate, roughly
chopped
½ cup cream
1. Combine chocolate and cream into a
small saucepan. Cook, stirring, over a low
heat until chocolate melts and mixture
is smooth. Transfer to a glass bowl and
refrigerate, stirring occasionally, until thick
but still spreadable.
Variations:
White chocolate ganache: Replace dark
chocolate with 220g good quality white
chocolate.
Milk chocolate ganache: Replace dark
chocolate with 200g good quality milk
chocolate.
13
Recipes continued
Strawberry Ganache Icing
Makes: 1 ½ cups
Preparation: 15 minutes + chilling time
220g good quality white chocolate, chopped
½ cup thickened cream
1-2 teaspoons strawberry essence
1 teaspoon pink food colouring (optional)
1. Combine chocolate, cream, essence and
food colouring into a small saucepan.
Cook, stirring, over a low heat until
chocolate melts and mixture is smooth.
Transfer to a glass bowl and refrigerate
until thick but still spreadable.
Cookies and Cream Icing
Makes: 2 cups
Preparation: 10 minutes
125g butter, softened
1 ½ cups icing sugar mixture
1 tablespoon milk
3 cream filled chocolate biscuits, roughly
chopped
3. Place butter into a small bowl of an
electric mixer. Beat on medium high
speed until the butter is pale in colour.
Reduce speed and gradually add sugar and
milk and beat until smooth.
4. Stir through chopped biscuits.
Cream Cheese Frosting
Makes: 2 cups
Preparation: 10 minutes
125g cream cheese, softened
30g butter, softened
1 teaspoon finely grated lemon rind
1 tablespoon lemon juice
1 ½ cups icing sugar mixture
1. Place cream cheese, butter, lemon rind
and juice into a small bowl of an electric
mixer. Beat on medium high speed until
smooth.
2. Reduce speed and gradually add sugar and
beat until smooth.
Variations:
Passionfruit: Replace lemon rind and juice
with 2 tablespoons of passionfruit pulp.
Vanilla: Replace lemon rind and juice with
1 teaspoon vanilla extract
14
Recipes continued
Raspberry, White Chocolate and Macadamia
Muffins
Makes: 12
Preparation: 10 minutes
Cooking: 14-16 minutes per batch
100g white chocolate, finely chopped
½ cup macadamia nuts, roughly chopped
3 cups self-raising flour
1 ²⁄
3 cup caster sugar
²⁄
1 x 59g egg, lightly beaten
125g butter, melted, cooled
½ cup milk
1 cup frozen raspberries
Icing sugar, for dusting
1. Preheat cupcake maker until ready light
goes on. Prepare 12 patty cases for
mixture.
2. Combine ingredients except raspberries
into a large bowl; stir gently with a wooden
spoon until just combined; fold through
raspberries.
3. Divide mixture into prepared patty cases
then place 6 muffins into cupcake maker.
Close lid and cook muffins for 12-14
minutes or until a skewer inserted into the
centre comes out clean. Carefully remove
muffins from cupcake maker using a
heatproof spatula onto a wire rack. Repeat
with remaining muffins.
4. Dust with icing sugar and serve warm.
Tip: Raspberries are best folded through
while still frozen as this helps them to not
break apart easily.
Blueberry Muffins
Makes: 12
Preparation: 10 minutes
Cooking: 14-16 minutes per batch
1 ²⁄3 cups self-raising flour
3 cup caster sugar
²⁄
1 x 59g egg, lightly beaten
125g butter, melted, cooled
½ cup milk
1 cup fresh or frozen blueberries
Icing sugar, for dusting
1. Preheat cupcake maker until ready light
goes on. Prepare 12 patty cases for
mixture.
2. Combine ingredients except blueberries
into a large bowl; stir gently with a wooden
spoon until just combined; fold through
blueberries.
3. Divide mixture into prepared patty cases
then place 6 muffins into cupcake maker.
Close lid and cook muffins for 12-14
minutes or until a skewer inserted into the
centre comes out clean. Carefully remove
muffins from cupcake maker using a
heatproof spatula onto a wire rack.
Repeat with remaining muffins.
4. Dust with icing sugar and serve warm.
15
Recipes continued
Zucchini and Feta Muffins
Makes: 12
Preparation: 20 minutes
Cooking: 14-16 minutes per batch
2 rashers bacon, fat trimmed, chopped
2 cups self-raising flour
2 eggs, lightly beaten
125g butter, melted, cooled
¼ cup milk
1 large (180g) zucchini, grated
100g feta cheese, crumbled
¼ teaspoon sweet paprika
1. Cook bacon in a small saucepan over a
medium heat until lightly browned. Drain
on paper towelling.
2. Preheat cupcake maker until ready light
goes on.
3. Combine bacon and remaining ingredients
into a large bowl; stir gently with a wooden
spoon until just combined.
4. Lightly spray cupcake holes with oil.
Spoon approximately ¹⁄³ cup mixture into
each hole. Close lid and cook muffins for
14-16 minutes or until a skewer inserted
into the centre comes out clean. Carefully
remove muffins from cupcake maker using
a heatproof spatula onto a wire rack.
Repeat with remaining muffins.
Tip: Muffins can be made with paper cases if
desired but work better directly into cupcake
maker.
Pesto Muffins
Makes: 12
Preparation: 10 minutes
Cooking: 12-14 minutes per batch
1 ¾ cup self raising flour
1 tablespoon caster sugar
1 cup milk
¼ cup olive oil
1 egg, lightly beaten
¼ cup chopped fresh basil
2 tablespoons grated fresh parmesan
1. Preheat cupcake maker until ready light
goes on.
2. Combine ingredients into a large bowl;
stir gently with a wooden spoon until just
combined.
3. Lightly spray cupcake holes with oil.
Spoon approximately ¹⁄³ cup mixture into
each hole. Close lid and cook muffins for
12-14 minutes or until a skewer inserted
into the centre comes out clean. Carefully
remove muffins from cupcake maker using
a heatproof spatula onto a wire rack.
Repeat with remaining muffins.
Tip: Muffins can be made with paper cases if
desired but work better directly into cupcake
maker.
16
Recipes continued
Mini Baked Lemon Cheesecakes
Makes: 6
Preparation: 15 minutes
Cooking: 6 minutes + setting time
6 butternut biscuits, lightly crushed
185g cream cheese, softened
¼ cup caster sugar
1 teaspoon finely grated lemon rind
1 tablespoon lemon juice
1 egg, lightly beaten
1. Preheat cupcake maker until ready light
goes on. Prepare 6 double lined patty
cases for mixture.
2. Using an electric mixer; beat cheese,
sugar, lemon rind and juice until light and
creamy.
3. Add egg and beat until well combined. Set
mixture aside.
4. Divide crushed biscuits into patty cases;
spreading biscuits as evenly as possible
over base. Place cases into cupcake maker
and cook, lid down for 3 minutes. Open lid
and using the back of a spoon; carefully
press the softened biscuits down to form
a base. Divide cheesecake mixture evenly
over bases. Close lid and cook for a further
6 minutes. Once cooking is complete open
lid and turn cupcake maker off at the main
switch. Mixture will still be soft. Allow
cheesecakes to sit in cupcake maker for
15 minutes.
5. Carefully remove cheesecakes from
cupcake maker; place on a tray and
refrigerate for 2-3 hours or until chilled.
Variations:
Blueberry: Remove lemon rind from recipe
and add 4-5 blueberries into each case
before cooking.
Raspberry: Remove lemon rind from recipe
and add 2-3 fresh or frozen raspberries in
each case before cooking.
Passionfruit: Remove lemon rind and juice
from recipe and add 2 tablespoons of
passionfruit pulp into mixture.
17
Recipes continued
Heading
Scones
Makes: 12
Preparation: 15 minutes
Cooking: 12 minutes per batch
2 cups self-raising flour
1 teaspoon icing sugar mixture
40g cold butter, cubed
300ml buttermilk or milk
1. Preheat cupcake maker until ready light
goes on.
2. Combine flour and sugar in a bowl. Use
your finger tips to rub in butter until
mixture resembles breadcrumbs. Add milk
and use a round-bladed knife in a cutting
motion to quickly mix until a soft dough
forms. Turn out onto a lightly floured
surface and lightly knead. Roll out to about
a 3cm thickness. Use a round 5cm pastry
cutter to cut scones from dough.
3. Place 6 rounds into the cupcake maker.
Close lid and cook for 6 minutes then
open lid and using a heat proof spatula
turn scones over and cook for a further 6
minutes. Carefully remove scones from
cupcake maker using a heatproof spatula
onto a wire rack. Repeat with remaining
scones.
4. Serve warm with jam and cream.
18
12 Month Replacement Guarantee
In the unlikely event that this appliance develops any malfunction
within 12 months of purchase (3 months commercial use) due to
faulty materials or manufacture, we will replace it for you
free of charge.
Should you experience any difficulties with
your appliance, please phone our customer
service line for advice on 1300 881 861 in
Australia, or 0800 786 232 in New Zealand.
Alternatively, you can send a written claim
to Sunbeam at the address listed below.
On receipt of your claim, Sunbeam will
seek to resolve your difficulties or, if the
appliance is defective, advise you on how
to obtain a replacement or refund.
Your Sunbeam 12 Month Replacement
Guarantee naturally does not cover misuse
or negligent handling and normal wear and
tear.
Similarly your 12 Month Replacement
Guarantee does not cover freight or any other
costs incurred in making a claim. Please
retain your receipt as proof of purchase.
The benefits given to you by this guarantee
are in addition to your other rights and
remedies under any laws which relate to the
appliance.
Our goods come with guarantees that cannot
be excluded under the Australian Consumer
Law and under the New Zealand Consumer
Guarantees Act.
In Australia you are entitled to a
replacement or refund for a major failure and
for compensation for any other reasonably
foreseeable loss or damage. You are also
entitled to have the goods repaired or
replaced if the goods fail to be of acceptable
quality and the failure does not amount to
a major failure.
Should your appliance require repair or
service after the guarantee period, contact
your nearest Sunbeam service centre.
For a complete list of Sunbeam’s authorised
service centres visit our website or call:
Australia
www.sunbeam.com.au
1300 881 861
Units 5 & 6, 13 Lord Street
Botany NSW 2019 Australia
New Zealand
www.sunbeam.co.nz
0800 786 232
26 Vestey Drive, Mt Wellington
Auckland, New Zealand
Need help with your appliance?
Contact our customer service team or visit
our website for information and tips on
getting the most from your appliance.
In Australia
Visit www.sunbeam.com.au
Or call 1300 881 861
In New Zealand
Visit www.sunbeam.co.nz
Or call 0800 786 232
is a registered trademark.
‘Pattie’ is a registered trademark of Sunbeam Corporation.
Made in China.
Due to minor changes in design or otherwise,
the product may differ from the one shown in this leaflet.
© Copyright.
ABN 45 000 006 771
Units 5 & 6, 13 Lord Street
Botany NSW 2019 Australia
Unit 3, Building D
26 Vestey Drive
Mt Wellington Auckland
New Zealand
Sunbeam Corporation is a division of GUD Holdings Ltd.
Sunbeam Corporation Limited 2011.
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