Chocolate Easter Carrot Muffins
Chocolate Easter Carrot Muffins — a Bakels recipe, makes 28-37 muffins. Uses Bakels Multi-Mix Cake Base 12.5 kg.
- mixing time (low speed)
- 1 min
- mixing time (medium speed)
- 6 min
- baking temperature
- 180 °C
- baking time
- 30-35 min
Ingredients
Group 1
| Ingredient | Quantity | Baker's % |
|---|---|---|
| Bakels Multi-Mix Cake Base 12.5 kgMultimix Cake Base | 1.000 kg | 100% |
| Egg | 0.415 kg | 41.5% |
| Water | 0.388 kg | 38.8% |
| Oil | 0.300 kg | 30% |
| Cocoa powder | 0.100 kg | 10% |
| Glycerine | 0.045 kg | 4.5% |
Method
Add all ingredients into a mixing bowl fitted with a beater.
Mix for 1 minute on low speed.
Scrape down.
Mix for 6 minutes on medium speed.
Pipe 60-80 g into cupcake cases.
Bake at 180 °C for 30-35 minutes.
Once cool, cut a hole in the centre and remove.
Pipe in some orange fudgice (flavoured/coloured Bakels White Fudgice, with 25% butter).
Top with a green sugar paste leaf to finish.
Bakels recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.