Ingredients

Group Biscuit base
Ingredient
KG
Weight (%)
All Purpose Flour
0.200
100
BAKELS BAKING POWDER
0.002
1
Sugar
0.060
30
Cashew nut (chopped)
0.020
10
Refrigerated margarine
0.160
80
Total Weight: 0.442
Group Cake batter
Ingredient
KG
Weight (%)
Fino Chocolate Cake Mix
0.250
100
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.031
12.5
Whole Eggs
0.063
25
Water
0.125
50
Cashew nut (chopped)
0.025
10
Total Weight: 0.494
Group Filling
Ingredient
KG
Weight (%)
BAKELS UNIFIL STRAWBERRY
0.440
-
Total Weight: 0.440
Group Glaze
Ingredient
KG
Weight (%)
Glageli Neutral
0.050
-
Water
0.050
-
Total Weight: 0.100

Method

How to do it:

Biscuit Base:
1. Mix together all purpose flour, Fino Double Acting Baking Powder, sugar, cashew nuts and margarine until blended.
2. Deposit 20 grams of biscuit base into paper lined muffin pans and press hard to form a firm crust.
3. Bake at 160°C for about 10 minutes then set aside.

Chocolate Cake Batter:
1. Combine together Fino Chocolate Mix, Butta Butteroil Substitute, whole eggs, water and mix until well blended. Do not over mix.
2. Fold in cashew nuts.
3. Deposit 20 grams of Ecofil Strawberry on top of the biscuit base then pour approximately 22.5 grams of chocolate cake batter on top.
4. Bake at 180°C for 22-25 minutes.
5. From the oven, brush cake top with Glageli Neutral glaze for a shiny finish.

Glaze:
1. Boil water and Glageli Neutral. Apply on top of freshly baked cake.

Yield

22 piece x 67 grams

Ingredients

Group Biscuit base
Ingredient
KG
Weight (%)
All Purpose Flour
0.200
100
BAKELS BAKING POWDER
0.002
1
Sugar
0.060
30
Cashew nut (chopped)
0.020
10
Refrigerated margarine
0.160
80
Total Weight: 0.442
Group Cake batter
Ingredient
KG
Weight (%)
Fino Chocolate Cake Mix
0.250
100
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.031
12.5
Whole Eggs
0.063
25
Water
0.125
50
Cashew nut (chopped)
0.025
10
Total Weight: 0.494
Group Filling
Ingredient
KG
Weight (%)
BAKELS UNIFIL STRAWBERRY
0.440
-
Total Weight: 0.440
Group Glaze
Ingredient
KG
Weight (%)
Glageli Neutral
0.050
-
Water
0.050
-
Total Weight: 0.100

Method

How to do it:

Biscuit Base:
1. Mix together all purpose flour, Fino Double Acting Baking Powder, sugar, cashew nuts and margarine until blended.
2. Deposit 20 grams of biscuit base into paper lined muffin pans and press hard to form a firm crust.
3. Bake at 160°C for about 10 minutes then set aside.

Chocolate Cake Batter:
1. Combine together Fino Chocolate Mix, Butta Butteroil Substitute, whole eggs, water and mix until well blended. Do not over mix.
2. Fold in cashew nuts.
3. Deposit 20 grams of Ecofil Strawberry on top of the biscuit base then pour approximately 22.5 grams of chocolate cake batter on top.
4. Bake at 180°C for 22-25 minutes.
5. From the oven, brush cake top with Glageli Neutral glaze for a shiny finish.

Glaze:
1. Boil water and Glageli Neutral. Apply on top of freshly baked cake.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Cupcakes

Finished Product

Finished Product

Cupcake

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