Lemon Meringue & Poppy Seed Cupcake
Lemon Meringue & Poppy Seed Cupcake — a Bakels recipe in 3 components. Uses Bakels Multimix Cake Complete 12.5 kg.
- mixing time (cake, low speed)
- 1 min
- mixing time (cake, medium speed)
- 5 min
- baking temperature (cake)
- 180 °C
- baking time (cake)
- 20-25 min
- soaking time (meringue)
- 5-10 min
- sugar syrup temperature (meringue)
- 120 °C
Ingredients
Cake
| Ingredient | Quantity |
|---|---|
| Bakels Multimix Cake Complete 12.5 kg | 0.500 kg |
| Water | 0.240 kg |
| Oil | 0.135 kg |
| Poppy seeds | 0.025 kg |
Italian-style Meringue
| Ingredient | Quantity |
|---|---|
| Actiwhite® Meringue Mix | 0.020 kg |
| Water (1) | 0.200 kg |
| Sugar | 0.500 kg |
| Water (2) | 0.500 kg |
Assembly/Decoration
| Ingredient | Quantity |
|---|---|
| RTU Lemon Cream Filling |
Method
- Cake
Add the cake ingredients into a mixing bowl fitted with a beater.
- Cake
Mix for 1 minute on low speed.
- Cake
Scrape down.
- Cake
Mix on for 5 minutes on medium speed.
- Cake
Pour batter into cupcake cases.
- Cake
Bake at 180°C for 20-25 minutes.
- Italian-style Meringue
Dissolve Bakels Actiwhite in the water (1) and allow to soak for 5-10 minutes.
- Italian-style Meringue
Into a pot, boil the sugar and water (2) to 120°C.
- Italian-style Meringue
Start to whip until a foamy consistency is achieved and slowly pour in the sugar on medium speed.
- Italian-style Meringue
Once combined, mix on high speed to room temperature.
- Assembly/Decoration
Pipe a rosette of meringue around the edge of each cupcake.
- Assembly/Decoration
Pipe Bakels RTU Lemon Cream Filling into the middle of the meringue rosette.
- Assembly/Decoration
Lightly burn the meringue with a blowtorch.
Bakels recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.