Ingredients

Group 1
Ingredient
KG
Weight (%)
All Purpose Flour
0.250
100
Condensed Milk
0.390
156
Salted Butter
0.200
80
Sugar
0.100
40
Eggs
0.150
60
BAKELS BAKING POWDER
0.007
2.6
BAKELS OVALETT
0.013
5
BRITE VANILLA EXTRA STRENGTH
0.007
2.8
Preser V
0.005
0.4
Total Weight: 1.121

Method

How to do it:

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

Yield

22 x 50g batter

Ingredients

Group 1
Ingredient
KG
Weight (%)
All Purpose Flour
0.250
100
Condensed Milk
0.390
156
Salted Butter
0.200
80
Sugar
0.100
40
Eggs
0.150
60
BAKELS BAKING POWDER
0.007
2.6
BAKELS OVALETT
0.013
5
BRITE VANILLA EXTRA STRENGTH
0.007
2.8
Preser V
0.005
0.4
Total Weight: 1.121

Method

How to do it:

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

Display Conditions

Display Conditions

Room Temperature

Category

Category

Cupcakes

Finished Product

Finished Product

Cupcake

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