Chocolate Raspberry Cupcakes
Chocolate Raspberry Cupcakes — a Dawn Foods recipe in 2 components. Uses Dawn Dark Devil’s Chocolate Genoese Cake Base 12.5 kg and Ready-to-Use Frosting, Chocolate – 6 kg.
- mixing time (slow speed)
- 1 min
- mixing time (medium speed)
- 4 min
- mixing time (after adding water 2, slow speed)
- 1 min
- deposit weight per cupcake
- 50 g
- baking temperature (deck oven)
- 175 °C
- baking time
- 25 min
Ingredients
Cupcake Batter
| Ingredient | Quantity |
|---|---|
| Dawn Dark Devil’s Chocolate Genoese Cake Base 12.5 kg | 1000 g |
| Water (1) | 420 g |
| Vegetable oil | 110 g |
| Water (2) | 200 g |
Assembly
| Ingredient | Quantity |
|---|---|
| Dawn Delifruit Classic Raspberry | |
| Ready-to-Use Frosting, Chocolate – 6 kg | |
| Fresh raspberries |
Method
- Cupcake Batter
Add the Dark Devils Genoese Cake Base, water (1) and vegetable oil to a mixing bowl fitted with a beater.
- Cupcake Batter
Mix for 1 minute on slow speed and then 4 minutes on medium speed.
- Cupcake Batter
Stream in water (2) on slow speed. Scrape down and then mix for a further 1 minute on slow speed.
- Cupcake Batter
Deposit about 50 g into cupcake cases.
- Cupcake Batter
Bake in a deck oven at 175°C for approximately 25 minutes.
- Assembly
After the cupcakes have cooled, cut a piece of sponge out of the top centre of each and pipe Dawn Delifruit Raspberry Fruit Filling inside. Replace the sponge on top of the cupcake.
- Assembly
Place Dawn Chocolate Frosting in a piping bag fitted with a star nozzle and pipe it on top of the cupcakes.
- Assembly
Decorate with a few fresh raspberries and a light sprinkle of dusting sugar.
Dawn Foods recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.