American Cupcake
Caramel cake and Cream — a Zeelandia recipe in 2 components. Uses Cake Mix, Caramel – 25 kg.
- mixing time (caramel cake)
- 5 min
- baking temperature (caramel cake)
- 180 °C
- baking time (caramel cake)
- 30 min
- cream chilling temperature
- 8 °C
Ingredients
Caramel cake
| Ingredient | Quantity |
|---|---|
| Cake Mix, Caramel – 25 kg | 1000 g |
| Eggs | 500 g |
| Oil | 500 g |
| Water | 50 g |
Cream
| Ingredient | Quantity |
|---|---|
| KEN Presto | 500 ml |
Method
- Caramel cake
Mix all ingredients on low speed for about 5 minutes (using a flat beater).
- Caramel cake
Deposit the batter into paper cases (about 60 g per piece).
- Caramel cake
Bake at 180°C for about 30 minutes.
- Cream
Chill KEN Presto to a temperature of about 8°C. Whip on medium speed (using a whisk). Add red food colouring (fat-soluble). Mix until a uniform mass is obtained.
- Cream
Pipe the cream (using a piping bag) onto the caramel cupcakes.
Decoration: decorate as desired.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.