Ingredients

Group 1
Ingredient
KG
Multimix Cake Base
1.000
Water
0.388
Oil
0.300
Egg
0.415
Cocoa powder
0.100
Glycerine
0.045
Total Weight: 2.248

Method

Chocolate Easter Carrot Muffins

1. Using a beater, blend all ingredients together for 1 minute on slow speed.
2. Scrape down.
3. Beat on second speed for 6 minutes.
4. Pipe 60-80g into cupcake cases.
5. Bake at 180℃ for approximately 30 - 35 minutes.
6. Once cool, cut a hole in centre and remove.
7. Pipe in some orange fudgice (flavoured/coloured White Fudgice MB, 25% butter).
8. Top with a green sugar paste leaf.

Ingredients

Group 1
Ingredient
KG
Multimix Cake Base
1.000
Water
0.388
Oil
0.300
Egg
0.415
Cocoa powder
0.100
Glycerine
0.045
Total Weight: 2.248

Method

Chocolate Easter Carrot Muffins

1. Using a beater, blend all ingredients together for 1 minute on slow speed.
2. Scrape down.
3. Beat on second speed for 6 minutes.
4. Pipe 60-80g into cupcake cases.
5. Bake at 180℃ for approximately 30 - 35 minutes.
6. Once cool, cut a hole in centre and remove.
7. Pipe in some orange fudgice (flavoured/coloured White Fudgice MB, 25% butter).
8. Top with a green sugar paste leaf.

Display Conditions

Display Conditions

Ambient

Category

Category

Patisserie

Occasion

Occasion

Easter

Finished Product

Finished Product

Cake, Cupcake, Dessert, Muffin, Sweet Good