Hummingbird Cupcake
07-032
Group Batter
Ingredient
KG
%
BAKELS MUFFIN MIX
1.000
100.00
Water
0.200
20.00
Eggs
0.200
20.00
Baking soda
0.006
0.60
Pineapple (crushed)
0.200
20.00
Banana (sliced)
0.250
25.00
Cashew nuts
0.100
10.00
Total Weight: 1.956
Group Icing
Ingredient
KG
%
Cream Cheese
0.228
-
Butter (softened)
0.050
-
Pineapple Tidbits
-
-
Icing sugar (sifted)
0.487
-
Total Weight: 0.765
How to do it:
Batter:
1. Blend eggs, water, Bakels Muffin Mix and baking soda for 1 minute on low speed.
2. Scrape down batter. Beat on medium speed for 4 minutes
3. Add crushed pineapple, chopped bananas and cashew nuts. Mix for 1 minute on medium speed.
4. Pour batter in muffin pans lined with paper cups.
5. Bake until done.
Icing:
1. Beat cream cheese and butter until light & fluffy.
2. Gradually beat in sifted icing sugar.
3. Blend until smooth.
4. Spread on top of the cupcake using spatula. Place pineapple bits on top.
Yield: 32 piece x 60g batter
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