Fruity Summer Cupcakes
Fruity Summer Cupcakes — a Dawn Foods recipe. Uses Dawn Golden Genoese Cake Base 12.5 kg and Dawn Dark Devil’s Chocolate Genoese Cake Base 12.5 kg.
- deposit weight (cupcake base)
- 40-45 g
- baking temperature (cupcake base, deck oven)
- 170 °C
- baking time (cupcake base)
- 25 min
- mixing time (butter cream, medium speed)
- 3-5 min
- freezing time (butter cream swirl)
- 30 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Dawn Golden Genoese Cake Base 12.5 kg | 1000 g |
| Dawn Dark Devil’s Chocolate Genoese Cake Base 12.5 kgGenoese Cake Base - Chocolate Dark Devils - 6.00109.024 (alternative to the Golden base) | 1000 g |
| Vegetable oil | |
| Water | |
| To dip - Royal Steensma Souplesse Limoncello | |
| To dip - Royal Steensma Souplesse Orange | |
| To dip - Royal Steensma Souplesse Strawberry | |
| Cold butter |
Method
Cupcake bases: Make up the cupcake batter(s) as per the bag recipe and method.
Cupcake bases: Deposit at 40-45 g into cupcake cases.
Cupcake bases: Bake in a deck oven at 170 °C for approximately 25 minutes.
Cupcake bases: Allow to cool thoroughly.
Butter cream topping: Add the Souplesse of choice to a mixing bowl fitted with a beater.
Butter cream topping: Add cold butter at the same weight as the Souplesse (50/50).
Butter cream topping: Beat on medium speed for 3-5 minutes until light and smooth. Scrape down if needed.
Assembly: Pipe a swirl of the prepared butter cream in the centre of each cupcake.
Assembly: Place in the freezer for 30 minutes to firm up the butter cream.
Assembly: Warm more Souplesse (of the same flavour) to a dipping consistency.
Assembly: Dip each cupcake with the chilled piped swirl into the warmed Souplesse.
Assembly: Top with decoration(s) of choice.
Dawn Foods recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.