Ingredients
Group 1
Ingredient
KG
Multimix Cake Base
1.000
Water
0.230
Egg
0.365
Oil
0.300
-
White Fudgice MB
0.750
Butter
0.250
Mint flavouring
0.002
Total Weight: 2.897
Method
Raspberry and Mint Cupcakes
1. Using a beater, blend all ingredients together for 1 minute on slow speed.
2. Scrape down.
3. Beat on second speed for 5 minutes.
4. Scale at 40g into cupcake cases.
5. Bake at 180℃ (375℉) for approximately 20 - 25 minutes.
6. Once baked, use a cupcake corer and remove the centre of the cupcake.
7. Use Bakbel Raspberry Fruit Filling 70% to fill the void in the cupcake.
8. Blend White Fudgice MB with the butter and mint flavouring. Pipe on top of the cupcakes.
9. Finish with fresh raspberries and mint.
Product Used
Ingredients
Group 1
Ingredient
KG
Multimix Cake Base
1.000
Water
0.230
Egg
0.365
Oil
0.300
-
White Fudgice MB
0.750
Butter
0.250
Mint flavouring
0.002
Total Weight: 2.897
Method
Raspberry and Mint Cupcakes
1. Using a beater, blend all ingredients together for 1 minute on slow speed.
2. Scrape down.
3. Beat on second speed for 5 minutes.
4. Scale at 40g into cupcake cases.
5. Bake at 180℃ (375℉) for approximately 20 - 25 minutes.
6. Once baked, use a cupcake corer and remove the centre of the cupcake.
7. Use Bakbel Raspberry Fruit Filling 70% to fill the void in the cupcake.
8. Blend White Fudgice MB with the butter and mint flavouring. Pipe on top of the cupcakes.
9. Finish with fresh raspberries and mint.
Ingredients
Group 1
Ingredient
KG
Multimix Cake Base
1.000
Water
0.230
Egg
0.365
Oil
0.300
-
White Fudgice MB
0.750
Butter
0.250
Mint flavouring
0.002
Total Weight: 2.897
Method
Raspberry and Mint Cupcakes
1. Using a beater, blend all ingredients together for 1 minute on slow speed.
2. Scrape down.
3. Beat on second speed for 5 minutes.
4. Scale at 40g into cupcake cases.
5. Bake at 180℃ (375℉) for approximately 20 - 25 minutes.
6. Once baked, use a cupcake corer and remove the centre of the cupcake.
7. Use Bakbel Raspberry Fruit Filling 70% to fill the void in the cupcake.
8. Blend White Fudgice MB with the butter and mint flavouring. Pipe on top of the cupcakes.
9. Finish with fresh raspberries and mint.
Product Used
Ingredients
Group 1
Ingredient
KG
Multimix Cake Base
1.000
Water
0.230
Egg
0.365
Oil
0.300
-
White Fudgice MB
0.750
Butter
0.250
Mint flavouring
0.002
Total Weight: 2.897
Method
Raspberry and Mint Cupcakes
1. Using a beater, blend all ingredients together for 1 minute on slow speed.
2. Scrape down.
3. Beat on second speed for 5 minutes.
4. Scale at 40g into cupcake cases.
5. Bake at 180℃ (375℉) for approximately 20 - 25 minutes.
6. Once baked, use a cupcake corer and remove the centre of the cupcake.
7. Use Bakbel Raspberry Fruit Filling 70% to fill the void in the cupcake.
8. Blend White Fudgice MB with the butter and mint flavouring. Pipe on top of the cupcakes.
9. Finish with fresh raspberries and mint.
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Multimix Cake Base
Cake & Sponge Mixes, Cake & Sponge Products
Versatile cake mix, producing excellent volume, moist, even texture with good shelf life. Just add water, oil and egg.
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