Cupcake Classic Creamy Muffin
Dough, Filling and Cream — a Zeelandia recipe in 3 components. Uses Zeelandia American Muffin Mix 25 kg, Zeelandia Delice Soft Cream Flavour Custard 25 kg and Cream Alternative Rosette 12 × 1 L.
- mixing time (dough)
- 3 min
- mixing speed (dough)
- low to medium
- baking temperature
- 170 °C
- baking time
- 20-25 min
- mixing time (cream)
- 4 min
- mixing speed (cream)
- high
Ingredients
Dough
| Ingredient | Quantity |
|---|---|
| Zeelandia American Muffin Mix 25 kg | 230 g |
| Water | 100 g |
| Oil | 70 g |
Filling
| Ingredient | Quantity |
|---|---|
| Fruitful Apricot | 150 g |
Cream
| Ingredient | Quantity |
|---|---|
| Zeelandia Delice Soft Cream Flavour Custard 25 kgSoft Krem 25 kg | 80 g |
| Cream Alternative Rosette 12 × 1 L | 80 ml |
| Water | 200 g |
Method
- Dough
Mix all ingredients at low or medium speed for about 3 minutes (using a flat beater). Deposit the batter into moulds (about 40 g per piece).
- Filling
Pipe the apricot filling onto the surface of the cakes (using a piping bag; about 15 g per piece).
Bake at 170 °C for about 20-25 minutes. Leave to cool completely.
- Cream
Whip the chilled Rosette. Mix the Soft Krem with the water at high speed for about 4 minutes (using a whisk). Combine with the whipped Rosette. Pipe rosettes with a piping bag (about 35 g per piece).
Decoration: decorate as desired; Zeelandia recommends BonTon Mini Pearls decoration.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.