Frosted Kiwi Cupcake
16-052
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
Product Used
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.).
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
Product Used
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.).
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