Application: Cupcakes
Advantages: Consistency quality, excellent taste and aroma, soft and moist texture
Storage: Best store in cool and dry place (24-28°c)
Avoid Floor and wall contact
Pallet:70 bags(10kg) per pallet
Recipe 1: Muffins
| Ingredients | Mix(500gm), Eggs(175gm), Water(125ml), Vegetable Oil(75gm) |
Step 1 – Preheat the oven to 160°c – 165°c. Place baking cups in a standard muffin pan
Step 2 – Whisk Cupcake Mix, water, vegetable oil and eggs until fluffy
Step 3 – Pour the cake batter into prepared pan. Bake for 20 – 22 minutes or until a skewer inserted into the centre comes out clean. Stand 5 minutes in pan before turning onto a wire crack to cool.
| Pan Size: Inches | Standard muffin pan 2″ diameter | Jumbo muffin pan 3″ diameter | Mini muffin pan 1″ diameter |
| Yield – 1 recipe | about 18pcs | about 12 pcs | about 32 pcs |
| Baking Time | 20 – 22 mins | 24 – 26 mins | 18 – 20 mins |
| Temperature | 160°c – top 165°c – bottom |
160°c – top 165°c – bottom |
160°c – top 165°c – bottom |
Creative Zone: Expresso Cup Cake
Stir well 20gm of instant espresso powder with 10ml of hot water.
Pout the espresso liquid into the prepared batter and pour into desired pan.
Sprinkle some instant espresso powder over the cake batter surface and bake as directed.
