Choco-Banana Cupcake with Truffle Frosting
17-084
Group Cupcake
Ingredient
KG
%
BAKELS MUFFIN MIX
0.500
100.00
Water
0.125
25.00
Eggs
0.100
20.00
Vegetable Oil
0.033
6.50
Baking soda
0.003
0.50
FINO DARK CHOCOLATE CHIPS
0.020
0.00
Cavendish Banana (overripe and mashed)
0.175
40.00
Total Weight: 0.955
Group Frosting
Ingredient
KG
%
CREMESS SUPERIOR
0.150
0.00
Cold water
0.150
0.00
BAKELS HAZELNUT TRUFFLE
0.025
0.00
Total Weight: 0.325
How to do it:
1. Place water, eggs, baking soda and Bakels Muffin Mix in a mixing bowl.
2. Blend using cake paddle for approximately 1 minute on low speed. Scrape down.
3. Beat at second speed for 4 minutes.
4. Add oil and continue mixing for 1 minute.
5. Add mashed bananas and chocolate chips and mix on low speed for 30 seconds.
6. Pour batter in lined cupcake tins.
7. Bake at 180°C for 15-25 minutes.
8. Cool completely.
9. Prepare frosting, whisk Cremess Superior and cold water for 3 minutes. Fold in Bakels Hazelnut Truffle. Place in a piping bag and frost banana cupcakes.
Yield: 40 grams/3 ounce cupcake x 20 pieces
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