Ingredients

Group 1
Ingredient
KG
Weight (%)
Cake Flour
0.250
100
Condensed Milk
0.360
144
Salted Butter
0.200
80
Refined Sugar
0.100
40
Water
0.026
10.4
Whole Eggs
0.150
60
BAKELS BAKING POWDER
0.007
2.6
BAKELS OVALETT
0.013
5
BRITE VANILLA EXTRA STRENGTH
0.005
1.8
Potassium sorbate
0.001
0.2
Cheese flavor (liquid)
0.000
0.096
Total Weight: 1.110

Method

How to do it:

1. Using a paddle, cream sugar, butter and Ovalett until light and fluffy (approx 2 minutes on medium speed).
2. Add eggs gradually while mixing for 1 minute on slow speed.
3. Add dry ingredients then start mixing on slow speed. Combine Bakels Condensed Milk, water, Brite Vanilla Extra Strength and cheese flavor, add gradually while mixing for 3 minutes on slow speed.
4. Deposit 50-g batter in paper-lined cupcake tins.
5. Bake at 180°C for 30 minutes or until golden brown.
6. Remove from pan after baking. Brush top with light corn syrup.
7. Pack when cool.

Yield

22 x 50-g batter

Ingredients

Group 1
Ingredient
KG
Weight (%)
Cake Flour
0.250
100
Condensed Milk
0.360
144
Salted Butter
0.200
80
Refined Sugar
0.100
40
Water
0.026
10.4
Whole Eggs
0.150
60
BAKELS BAKING POWDER
0.007
2.6
BAKELS OVALETT
0.013
5
BRITE VANILLA EXTRA STRENGTH
0.005
1.8
Potassium sorbate
0.001
0.2
Cheese flavor (liquid)
0.000
0.096
Total Weight: 1.110

Method

How to do it:

1. Using a paddle, cream sugar, butter and Ovalett until light and fluffy (approx 2 minutes on medium speed).
2. Add eggs gradually while mixing for 1 minute on slow speed.
3. Add dry ingredients then start mixing on slow speed. Combine Bakels Condensed Milk, water, Brite Vanilla Extra Strength and cheese flavor, add gradually while mixing for 3 minutes on slow speed.
4. Deposit 50-g batter in paper-lined cupcake tins.
5. Bake at 180°C for 30 minutes or until golden brown.
6. Remove from pan after baking. Brush top with light corn syrup.
7. Pack when cool.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Cupcakes

Finished Product

Finished Product

Cupcake

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