Ingredients

Group 1
Ingredient
KG
%
Multimix Cake Base
1.000
48.5
Cocoa powder
0.034
1.6
Egg
0.365
17.7
Vegetable oil
0.300
14.5
Water
0.230
11.2
Red food colour
0.133
6.5
Total Weight: 2.062

Method

1. Add all ingredients into a bowl fitted with a beater and mix for 1 minute on low speed.
2. Scrape down.
3. Mix for 5 minutes on medium speed.
4. Deposit 45g into each cupcake case.
5. Bake at 175°C for 20-25 minutes.
6. Once cool, make up vanilla and chocolate buttercreams by adding 25% butter to White and Rich Chocolate fudgices and beat until light.
7. Pipe the white buttercream down one side of a piping bag, fitted with a star tube.
8. Pipe the chocolate buttercream down the other side of the piping bag.
9. Pipe a large rosette on top of each red velvet cupcake base.
10. Finish with sprinkles (if desired) and a Valentine's chocolate heart.

Yield

45 cupcakes

Ingredients

Group 1
Ingredient
KG
%
Multimix Cake Base
1.000
48.5
Cocoa powder
0.034
1.6
Egg
0.365
17.7
Vegetable oil
0.300
14.5
Water
0.230
11.2
Red food colour
0.133
6.5
Total Weight: 2.062

Method

1. Add all ingredients into a bowl fitted with a beater and mix for 1 minute on low speed.
2. Scrape down.
3. Mix for 5 minutes on medium speed.
4. Deposit 45g into each cupcake case.
5. Bake at 175°C for 20-25 minutes.
6. Once cool, make up vanilla and chocolate buttercreams by adding 25% butter to White and Rich Chocolate fudgices and beat until light.
7. Pipe the white buttercream down one side of a piping bag, fitted with a star tube.
8. Pipe the chocolate buttercream down the other side of the piping bag.
9. Pipe a large rosette on top of each red velvet cupcake base.
10. Finish with sprinkles (if desired) and a Valentine's chocolate heart.

Display Conditions

Display Conditions

Ambient

Category

Category

Patisserie

Occasion

Occasion

Valentine's Day

Finished Product

Finished Product

Cupcake, Sweet Good