Meringue Cupcake (Cupcake Bezowy Zawrót Głowy)
Meringue Cupcake (Cupcake Bezowy Zawrót Głowy) — a Zeelandia recipe in 4 components. Uses Zeelandia American Muffin Mix 25 kg.
- mixing time (cake)
- 3 min
- baking temperature
- 170 °C
- baking time
- 20-25 min
- water temperature (meringue)
- 60 °C
- whipping time (meringue)
- 5 min
- whipping time (after adding citric acid)
- 20 s
Ingredients
Cake
| Ingredient | Quantity |
|---|---|
| Zeelandia American Muffin Mix 25 kg | 230 g |
| Water | 100 g |
| Oil | 70 g |
Filling
| Ingredient | Quantity |
|---|---|
| Fruitful Cherry | 150 g |
Meringue cream
| Ingredient | Quantity |
|---|---|
| Bianca Meringue | 70 g |
| Water | 70 g |
| Sugar | 70 g |
| Water | 15 g |
| Gelatine | 3 g |
| Citric acid | 1 g |
| Water | 5 g |
Decoration
| Ingredient | Quantity |
|---|---|
| BonTon Mini Pearls |
Method
- Cake
Mix all ingredients on low or medium speed for about 3 minutes using a flat beater. Deposit the batter into cupcake moulds (about 40 g per piece).
- Filling
Pipe the filling onto the surface of the cakes (about 15 g per piece).
Bake at 170°C for about 20-25 minutes. Leave to cool completely.
- Meringue cream
Soak the gelatine in water (about 15 g). Dissolve the citric acid in water (about 5 g). The water for the Bianca Meringue should be at about 60°C.
- Meringue cream
Whip the Bianca Meringue, water (about 70 g) and sugar on high speed for about 5 minutes using a whisk. At the end of whipping add the dissolved citric acid and continue whipping for about 20 seconds.
- Meringue cream
Add the dissolved gelatine to the whipped meringue and mix. Immediately after whipping, pipe the meringue (using a piping bag with a plain nozzle; about 20 g per piece).
- Decoration
Decorate as desired. Zeelandia recommends BonTon Mini Pearls.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.