Ingredients

Group Cupcake
Ingredient
KG
Weight (%)
PETTINA SPONGE MIX COMPLETE
0.200
100
Egg Yolk
0.100
50
Oil
0.070
35
Water
0.030
15
Total Weight: 0.400
Group Frosting
Ingredient
KG
Weight (%)
Egg white
0.140
70
Sugar
0.030
15
Cream of tartar
0.001
0.5
Total Weight: 0.171
Group Filling
Ingredient
KG
Weight (%)
Cremess Superior
0.130
-
Water
0.130
-
APITO BLUEBERRY PASTE
0.008
-
Total Weight: 0.268
Group Topping
Ingredient
KG
Weight (%)
FINO BLUEBERRY FILLING
0.170
-
Total Weight: 0.170

Method

How to do it:

1. Preheat oven to 180°C. Prepare and line cupcake trays.
2. In a mixing bowl, mix together Pettina Sponge Mix Complete, egg yolks, water and oil.
3. In a separate mixing bowl, whisk together egg whites, sugar and cream of tartar on high speed for 2-4 minutes.
4. Fold egg white mixture with the egg yolk mixture.
5. Deposit in lined cupcake trays.
6. Bake chiffon cupcakes at 180°C for 12-15 minutes.
7. Let cool.
8. For the frosting, in a clean mixing bowl, whisk together Cremess Superior and water on high speed for 3-5 minutes. Fold in Apito Blueberry Paste.
9. Once cupcakes are cooled, make a slit in the middle of the cupcake and fill with Fino 5% Blueberry.
10. Top with blueberry frosting.

Yield

24 cupcakes

Ingredients

Group Cupcake
Ingredient
KG
Weight (%)
PETTINA SPONGE MIX COMPLETE
0.200
100
Egg Yolk
0.100
50
Oil
0.070
35
Water
0.030
15
Total Weight: 0.400
Group Frosting
Ingredient
KG
Weight (%)
Egg white
0.140
70
Sugar
0.030
15
Cream of tartar
0.001
0.5
Total Weight: 0.171
Group Filling
Ingredient
KG
Weight (%)
Cremess Superior
0.130
-
Water
0.130
-
APITO BLUEBERRY PASTE
0.008
-
Total Weight: 0.268
Group Topping
Ingredient
KG
Weight (%)
FINO BLUEBERRY FILLING
0.170
-
Total Weight: 0.170

Method

How to do it:

1. Preheat oven to 180°C. Prepare and line cupcake trays.
2. In a mixing bowl, mix together Pettina Sponge Mix Complete, egg yolks, water and oil.
3. In a separate mixing bowl, whisk together egg whites, sugar and cream of tartar on high speed for 2-4 minutes.
4. Fold egg white mixture with the egg yolk mixture.
5. Deposit in lined cupcake trays.
6. Bake chiffon cupcakes at 180°C for 12-15 minutes.
7. Let cool.
8. For the frosting, in a clean mixing bowl, whisk together Cremess Superior and water on high speed for 3-5 minutes. Fold in Apito Blueberry Paste.
9. Once cupcakes are cooled, make a slit in the middle of the cupcake and fill with Fino 5% Blueberry.
10. Top with blueberry frosting.

Display Conditions

Display Conditions

Chilled

Category

Category

Cupcakes

Finished Product

Finished Product

Cupcake

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