Ingredients

Group Kiwi Muffin
Ingredient
KG
Weight (%)
Water
0.225
22.5
Eggs
0.350
35
BAKELS KIWI MUFFIN MIX
1.000
100
***Pesto Sauce
0.280
28
APITO LEMON PASTE
0.006
0.6
Total Weight: 1.861
Group Frosting
Ingredient
KG
Weight (%)
BAKELS WHIPPING CREAM
0.300
-
Fresh Milk (cold)
0.080
-
Cointreau
0.008
-
Total Weight: 0.388
Group Topping
Ingredient
KG
Weight (%)
BAKELS LES FRUITS 50% DARK CHERRY
0.220
-
BAKELS LES FRUITS 50% APPLE
0.220
-
Total Weight: 0.440

Method

How to do it:

Cake:
1. Place water, eggs and Bakels Kiwi Muffin Mix in a mixing bowl.
2. Using a cake paddle, blend on low speed for approximately 1 minute.
3. Scrape down and mix on medium speed for 4 minutes.
4. Slowly add vegetable oil & Apito lemon while mixing on low speed for 1 minute.
5. Deposit into greased and lined cupcake tins.
6. Bake at 180°C for 18-20 minutes.

Icing:
1. Beat Bakels whipping cream on high speed for 5 mins using a paddle.
2. Replace paddle with a wire whisk. Gradually add cold milk while mixing on high speed for 3-5 min or until desired volume and consistency are achieved.
3. Fold Cointreau.

Assembly:
1. In a cupcake, pipe BWC (8 grms. approx.)
2. Add choice of Apple Filling or Dark Cherry Filling (5 grams approx.).

Yield

44 cupcake x 40g

Ingredients

Group Kiwi Muffin
Ingredient
KG
Weight (%)
Water
0.225
22.5
Eggs
0.350
35
BAKELS KIWI MUFFIN MIX
1.000
100
***Pesto Sauce
0.280
28
APITO LEMON PASTE
0.006
0.6
Total Weight: 1.861
Group Frosting
Ingredient
KG
Weight (%)
BAKELS WHIPPING CREAM
0.300
-
Fresh Milk (cold)
0.080
-
Cointreau
0.008
-
Total Weight: 0.388
Group Topping
Ingredient
KG
Weight (%)
BAKELS LES FRUITS 50% DARK CHERRY
0.220
-
BAKELS LES FRUITS 50% APPLE
0.220
-
Total Weight: 0.440

Method

How to do it:

Cake:
1. Place water, eggs and Bakels Kiwi Muffin Mix in a mixing bowl.
2. Using a cake paddle, blend on low speed for approximately 1 minute.
3. Scrape down and mix on medium speed for 4 minutes.
4. Slowly add vegetable oil & Apito lemon while mixing on low speed for 1 minute.
5. Deposit into greased and lined cupcake tins.
6. Bake at 180°C for 18-20 minutes.

Icing:
1. Beat Bakels whipping cream on high speed for 5 mins using a paddle.
2. Replace paddle with a wire whisk. Gradually add cold milk while mixing on high speed for 3-5 min or until desired volume and consistency are achieved.
3. Fold Cointreau.

Assembly:
1. In a cupcake, pipe BWC (8 grms. approx.)
2. Add choice of Apple Filling or Dark Cherry Filling (5 grams approx.).

Display Conditions

Display Conditions

Chilled

Category

Category

Cupcakes

Finished Product

Finished Product

Cupcake

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