Group Batter
Ingredient
KG
%
BAKELS MUFFIN MIX
0.500
100.00
Water
0.113
22.50
Eggs
0.175
35.00
Cooking Oil
0.050
10.00
Unsalted Butter
0.090
18.00
Cinnamon powder
0.003
0.50
Cloves (ground)
0.003
0.50
Pineapple, diced
0.150
30.00
Cashew nuts
0.150
30.00
Total Weight: 1.233
Group Whipped Cream
Ingredient
KG
%
BAKELS WHIPPING CREAM
0.400
-
Water (ice cold)
0.120
-
Lime zest
0.004
-
Total Weight: 0.524

How to do it:

Batter:
1. Brown the butter in a heavy bottom pan over medium heat. Cool down and set aside.
2. Place water, eggs, spices and Bakels Muffin Mix in a mixing bowl. Blend using cake paddle for approximately 1 minute at low speed.
3. Scrape down and mix at second speed for 4 minutes.
4. Slowly add cooking oil and browned butter while mixing at low speed.
5. Fold in the pineapples and nuts.
6. Deposit into prepared cupcake pans.
7. Bake at 160°C for 30-35 minutes.
8. When cooled, pipe with whipped Bakels Whipping Cream.

Whipped Cream:
1. Place Bakels Whipping Cream in a mixing bowl and cream using paddle on low speed for 1-2 minute or until emulsified. Scrape
2. Add lime zest and cold water gradually while mixing using a paddle on low speed for 2 minute (until well blended). Scrape.
3. Change attachment.
4. Whip with a wire whisk until desired volume and consistency are achieved.

Yield: 35 pcs

Display Conditions

Display Conditions

Room Temperature

Category

Category

Cupcakes

Finished Product

Finished Product

Cupcake