Caramel Cupcake
10-105
Group Cupcake
Ingredient
KG
%
Cake Flour
0.250
100.00
Condensed Milk
0.360
144.00
BAKELS DAIRY BLEND
0.200
80.00
Salt
0.002
0.60
Sugar
0.100
40.00
Water
0.026
10.40
Eggs
0.150
60.00
BAKELS BAKING POWDER
0.007
2.60
APITO BUTTA VANILLA ESSENCE
0.008
3.00
BAKELS OVALETT
0.013
5.00
Total Weight: 1.116
How to do it:
1. Using a paddle, cream sugar, butter and Ovalett until light and fluffy. Approximately 2 minutes on medium speed.
2. Add eggs gradually while mixing for 1 minute on low speed.
3. Add dry ingredients and start mixing on low speed. Combine condensed milk, water and Apito Butta Vanilla Essence. Gradually adding while mixing on low for 3 minutes.
4. Deposit batter in lined cupcake tins.
5. Bake at 180°C for 30 minutes or until golden brown.
6. Remove from pan after baking.
Yield: 40 grams / 3 ounce cupcake x 27 pieces
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