Spring Butterfly Cupcakes
Spring Butterfly Cupcakes — a Dawn Foods recipe. Uses Ready-to-Use Frosting, Lemon – 6 kg.
- whisking time (slow speed, first)
- 1 min
- whisking time (fast speed)
- 10-12 min
- whisking time (slow speed, final)
- 1 min
- baking temperature
- 190 °C
- baking time
- 18 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Dawn® Traditional Sponge Mix | 1000 g |
| Dawn® Vanilla Glossy Icing (for dipping) | 500 g |
| Dawn® Strawberry Frosting | 350 g |
| Ready-to-Use Frosting, Lemon – 6 kg | 350 g |
| Dobla® Chocolate / Edible Butterfly | 42 pcs |
| Water | 520 g |
| Coloured sugar sprinkles (for decoration) |
Method
Prep: Add the water and Dawn® Traditional Sponge Mix to a bowl fitted with a whisk.
Prep: Whisk on slow speed for 1 minute and then 10-12 minutes on fast speed.
Prep: Finish by whisking for a further 1 minute on slow speed.
Prep: Deposit 35 g into red and yellow cupcake cases.
Bake: Bake in a deck oven at 190°C for approximately 18 minutes.
Finish: Allow the cupcakes to cool thoroughly.
Finish: Heat the Dawn® Vanilla Glossy Icing to achieve a good dipping consistency.
Finish: Dip the top of each cupcake into the heated icing (removing any excess) and then dip the top into the coloured sugar sprinkles.
Finish: Allow the icing to set.
Finish: Pipe a small swirl of either Dawn® Lemon or Strawberry Frosting onto each cupcake.
Finish: Top each piped swirl with a chocolate butterfly decoration.
Chef tip: Dawn Genoese - Golden can be used as an alternative mix, deposited at 45-50 g.
Dawn Foods recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.