Carrot Cake Cupcake
Carrot Cake Cupcake — a Bakels recipe in 2 components. Uses Bakels Multi-Mix Cake Base 12.5 kg.
- mixing time (low speed)
- 2 min
- mixing time (medium speed)
- 6 min
- scaling weight
- 60 g
- baking temperature
- 170 °C
- baking time
- 40 min
- piping weight (cream cheese butter cream)
- 40 g
Ingredients
Cupcake bases
| Ingredient | Quantity |
|---|---|
| Bakels Multi-Mix Cake Base 12.5 kgMultimix Cake Base | 10.000 kg |
| Egg | 3.650 kg |
| Oil | 3.000 kg |
| Water | 2.300 kg |
| Grated carrot | 2.000 kg |
| Sultanas | 0.750 kg |
| Chopped walnuts | 0.500 kg |
| Ground cinnamon | 0.100 kg |
Assembly/Decoration
| Ingredient | Quantity |
|---|---|
| Cream Cheese Flavoured Icing | 6.640 kg |
| Butter | 1.660 kg |
Method
- Cupcake bases
Mix all the ingredients into a mixing bowl, fitted with a beater.
- Cupcake bases
Mix for 2 minutes on low speed.
- Cupcake bases
Scrape down.
- Cupcake bases
Mix for 6 minutes on medium speed.
- Cupcake bases
Scale at 60 g into green paper cases.
- Cupcake bases
Bake at 170°C for 40 minutes.
Assembly / Decoration: In a separate bowl, cream together the Cream Cheese Flavoured Icing and butter.
Assembly / Decoration: Pipe 40 g of cream cheese butter cream onto the cupcake.
Assembly / Decoration: Finish with a sugar carrot and bunny ears chocolate.
Bakels recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.