Chai & burnt butter cupcakes
Chai & burnt butter cupcakes — a Macphie recipe. Uses Ready-to-Use Frosting, Vanilla – 5 kg.
- mixing time (egg and cake mix, slow speed)
- 1 min
- mixing time (egg and cake mix, medium speed)
- 3 min
- mixing time (oil and water, slow speed)
- 1 min
- mixing time (after scraping down, slow speed)
- 3 min
- baking temperature
- 180 °C
- baking time
- 20-25 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Macphie Caramel Crème Cake Mix | 1000 g |
| Egg | 350 g |
| Water | 200 g |
| Vegetable oil | 300 g |
| Ready-to-Use Frosting, Vanilla – 5 kg | 100 g |
| Chai syrup | 10 g |
| Burnt butter | 30 g |
| Cinnamon stick | 12 pcs |
Method
In a machine bowl fitted with a paddle, add the egg and Caramel Crème Cake Mix and beat for 1 minute on slow speed and 3 minutes on medium speed.
Add the oil and water and mix for 1 minute on slow speed. Scrape down and mix for a further 3 minutes on slow speed.
Bake at 180°C for 20-25 minutes.
Beat the Macphie Vanilla Frosting with the burnt butter and chai syrup. Place the frosting into a piping bag with a starred nozzle.
Pipe on top of the Macphie Caramel Crème Cake cupcakes.
Dust with cinnamon and place a cinnamon stick in as decorations.
Macphie recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.