Ingredients

Group 1
Ingredient
KG
Multimix Cake Base
4.000
Water
0.920
Oil
1.200
Toffee Fudgice
1.460
Caramel flavour
-
Total Weight: 7.580

Method

Toffee Cupcake

1. Using beater, blend all ingredients together for 1 minute on slow speed.
2. Scrape down.
3. Beat on second speed for 6 minutes.
4. Scale batter at 45g and deposit into cupcake cases.
5. Bake at 182℃ for approximately 25 minutes.
6. Once cool, pipe Bakels Toffee Fudgice (25% butter) on top to finish.

Ingredients

Group 1
Ingredient
KG
Multimix Cake Base
4.000
Water
0.920
Oil
1.200
Toffee Fudgice
1.460
Caramel flavour
-
Total Weight: 7.580

Method

Toffee Cupcake

1. Using beater, blend all ingredients together for 1 minute on slow speed.
2. Scrape down.
3. Beat on second speed for 6 minutes.
4. Scale batter at 45g and deposit into cupcake cases.
5. Bake at 182℃ for approximately 25 minutes.
6. Once cool, pipe Bakels Toffee Fudgice (25% butter) on top to finish.

Display Conditions

Display Conditions

Ambient

Category

Category

Patisserie

Finished Product

Finished Product

Cake, Cupcake, Dessert, Sweet Good