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
-
Cavendish Banana (overripe and mashed)
0.175
40.00
Total Weight: 0.955
Group Frosting
Ingredient
KG
%
CREMESS SUPERIOR
0.150
-
Cold water
0.150
-
BAKELS HAZELNUT TRUFFLE
0.025
-
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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