Chocolate & Wild Strawberry Cupcakes
Chocolate & Wild Strawberry Cupcakes — a Dawn Foods recipe in 3 components. Uses Dawn Dark Devil’s Chocolate Genoese Cake Base 12.5 kg.
- mixing time (slow speed, first stage)
- 1 min
- mixing time (medium speed)
- 4 min
- mixing time (slow speed, after adding water)
- 1 min
- baking temperature (deck oven)
- 170 °C
- baking time
- 25 min
Ingredients
Cupcake Bases
| Ingredient | Quantity |
|---|---|
| Water (2) | 200 g |
| Dawn Dark Devil’s Chocolate Genoese Cake Base 12.5 kg | 1000 g |
| Water (1) | 420 g |
| Vegetable Oil | 110 g |
| Wild Strawberry Flavour | 10 g |
Strawberry Frosting
| Ingredient | Quantity |
|---|---|
| Red Food Colouring | |
| Vanilla Frosting | 1000 g |
| Wild Strawberry Flavour | 10 g |
Assembly
| Ingredient | Quantity |
|---|---|
| Fresh Strawberries (whole) | 38 whole |
| IRCA Coverdecor Dark Chocolate (for dipping strawberries) |
Method
- Cupcake Bases
Add the Genoese base, Water (1), vegetable oil and Wild Strawberry Flavour to a mixing bowl fitted with a beater.
- Cupcake Bases
Mix for 1 minute on slow speed and then a further 4 minutes on medium speed.
- Cupcake Bases
Stream in Water (2) while mixing on slow speed, scrape down, and mix for a further 1 minute on slow speed.
- Cupcake Bases
Deposit approximately 45 g into cupcake cases.
- Cupcake Bases
Bake in a deck oven at 170 °C for 25 minutes.
- Strawberry Frosting
Place all ingredients into a bowl and mix until fully combined.
- Assembly
Melt the Coverdecor in a bowl.
- Assembly
Dip the ends of the strawberries and place into the chiller to set.
- Assembly
Place the prepared strawberry frosting into a piping bag fitted with a star tube.
- Assembly
Pipe a rosette/swirl of the strawberry frosting onto each cooled cupcake.
- Assembly
Decorate with a chocolate-coated strawberry.
Dawn Foods recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.