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
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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Cake & Sponge Products, Cake & Sponge Mixes
Versatile cake mix, producing excellent volume, moist, even texture with good shelf life. Just add water, oil and egg.
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