Maestro Cupcakes with Fruit - Summer
Cupcakes, Punch, Fruit and Raspberry jelly — a Zeelandia recipe in 4 components, makes 17 cupcakes (silicone moulds about 7 cm in diameter). Uses Neutral Paste/Glaze 12.5 kg (Hot).
- mixing time
- 10 min
- baking temperature
- 180 °C
- baking time
- 20 min
Ingredients
Cupcakes
| Ingredient | Quantity |
|---|---|
| Maestro Chocolate | 300 g |
| Eggs | 200 g |
| Water | 20 g |
| Blackberries | 105 g |
Punch
| Ingredient | Quantity |
|---|---|
| Water | 100 g |
| Sugar | 70 g |
Fruit
| Ingredient | Quantity |
|---|---|
| Raspberries | 250 g |
| Blackberries | 250 g |
Raspberry jelly
| Ingredient | Quantity |
|---|---|
| Neutral Paste/Glaze 12.5 kg (Hot)Paletta Neutral Paste 12.5 kg | 300 g |
| Raspberry pulp | 300 g |
Method
- Cupcakes
Mix all ingredients on high speed for about 10 minutes (using a whisk). Deposit the batter into 17 silicone moulds about 7 cm in diameter.
- Cupcakes
Sink the blackberries into the batter (about 6 g per piece). Bake at 180°C for about 20 minutes. Allow to cool.
- Punch
Dissolve the sugar in hot, boiled water. Soak the cupcakes with the punch (about 10 g per piece) and place them in foil collars.
- Fruit
Arrange the fruit on the cupcakes (about 15 g raspberries and about 15 g blackberries per piece).
- Raspberry jelly
Bring all ingredients to the boil and combine thoroughly. Pour the jelly over the cupcakes (about 35 g per piece). Chill.
Decoration: decorate as desired.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.