Ingredients

Group 1
Ingredient
KG
Muffin and Créme Cake Complete
2.000
Vegetable oil
0.540
Water
1.080
-
Instant Cream
0.200
Chilled water
0.250
Total Weight: 4.070

Method

Strawberry Cupcake

1. Place all ingredients into a bowl and, using a beater, blend together for 1 minute.
2. Scrape down and mix on second speed for 5 minutes, add vanilla at this stage if desired.
3. Pipe half way up a cup cake case.
4. Bake at 175℃ (347℉) for 15-20 minutes.
5. Once cool, inject some strawberry jam into the cup cake base.
6. Whisk the water and Bakels Instant Cream for 3-4 minutes.
7. Pipe a large rosette of the cream onto the cup cake.
8. Dip a strawberry into some Bakels RTU Strawberry Glaze and place on top to finish.

Ingredients

Group 1
Ingredient
KG
Muffin and Créme Cake Complete
2.000
Vegetable oil
0.540
Water
1.080
-
Instant Cream
0.200
Chilled water
0.250
Total Weight: 4.070

Method

Strawberry Cupcake

1. Place all ingredients into a bowl and, using a beater, blend together for 1 minute.
2. Scrape down and mix on second speed for 5 minutes, add vanilla at this stage if desired.
3. Pipe half way up a cup cake case.
4. Bake at 175℃ (347℉) for 15-20 minutes.
5. Once cool, inject some strawberry jam into the cup cake base.
6. Whisk the water and Bakels Instant Cream for 3-4 minutes.
7. Pipe a large rosette of the cream onto the cup cake.
8. Dip a strawberry into some Bakels RTU Strawberry Glaze and place on top to finish.

Display Conditions

Display Conditions

Ambient

Category

Category

Patisserie

Occasion

Occasion

Afternoon Tea

Finished Product

Finished Product

Cupcake, Dessert, Sweet Good