Ingredients

Group 1
Ingredient
KG
Weight (%)
Cake Flour
0.500
100
BAKELS BALEC LACTO ALBUMEN
0.090
18
BAKELS BAKING POWDER
0.030
6
Preser V
0.007
0.4
Salt
0.002
0.3
Water
0.190
38
Condensed Milk
0.500
100
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.090
18
BAKELS SHORTENING
0.090
18
Refined Sugar
0.175
35
Whole Eggs
0.150
30
BAKELS OVALETT
0.020
4
Total Weight: 1.844

Method

How to do it:

1. Combine cake flour, Balec powder, Bakels Baking Powder, PreserV and salt in a bowl and set aside.
2. Combine water and condensed milk in a bowl and set aside.
3. On low speed, cream sugar, Butta Butteroil Substitute, Bakels Shortening and Ovalett.
4. Add whole eggs one at time, continue mixing until light and fluffy.
5. Alternately add dry and liquid ingredients, scrape down and mix until blended.
6. Deposit in cupcake pan lined with paper cups.
7. Bake at 180°C for 20-25 minutes.

Yield

52 pieces x 35g dough

Ingredients

Group 1
Ingredient
KG
Weight (%)
Cake Flour
0.500
100
BAKELS BALEC LACTO ALBUMEN
0.090
18
BAKELS BAKING POWDER
0.030
6
Preser V
0.007
0.4
Salt
0.002
0.3
Water
0.190
38
Condensed Milk
0.500
100
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.090
18
BAKELS SHORTENING
0.090
18
Refined Sugar
0.175
35
Whole Eggs
0.150
30
BAKELS OVALETT
0.020
4
Total Weight: 1.844

Method

How to do it:

1. Combine cake flour, Balec powder, Bakels Baking Powder, PreserV and salt in a bowl and set aside.
2. Combine water and condensed milk in a bowl and set aside.
3. On low speed, cream sugar, Butta Butteroil Substitute, Bakels Shortening and Ovalett.
4. Add whole eggs one at time, continue mixing until light and fluffy.
5. Alternately add dry and liquid ingredients, scrape down and mix until blended.
6. Deposit in cupcake pan lined with paper cups.
7. Bake at 180°C for 20-25 minutes.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Cupcakes

Finished Product

Finished Product

Cupcake