Ingredients

Group Cupcake
Ingredient
KG
Weight (%)
Cake Flour
0.250
100
Condensed Milk
0.360
144
Bakels World Compound Butter
0.200
80
Salt
0.002
0.6
Sugar
0.100
40
Water
0.026
10.4
Eggs
0.150
60
Bakels Baking Powder
0.007
2.6
Apito Butta Vanilla Essence
0.008
3
Ovalett Cake Emulsifier
0.013
5
Total Weight: 1.116

Method

How to do it:

1. Using a paddle, cream sugar, butter and Ovalett until light and fluffy. Approximately 2 minutes on medium speed.
2. Add eggs gradually while mixing for 1 minute on low speed.
3. Add dry ingredients and start mixing on low speed. Combine condensed milk, water and Apito Butta Vanilla Essence. Gradually adding while mixing on low for 3 minutes.
4. Deposit batter in lined cupcake tins.
5. Bake at 180°C for 30 minutes or until golden brown.
6. Remove from pan after baking.

Yield

40 grams / 3 ounce cupcake x 27 pieces

Ingredients

Group Cupcake
Ingredient
KG
Weight (%)
Cake Flour
0.250
100
Condensed Milk
0.360
144
Bakels World Compound Butter
0.200
80
Salt
0.002
0.6
Sugar
0.100
40
Water
0.026
10.4
Eggs
0.150
60
Bakels Baking Powder
0.007
2.6
Apito Butta Vanilla Essence
0.008
3
Ovalett Cake Emulsifier
0.013
5
Total Weight: 1.116

Method

How to do it:

1. Using a paddle, cream sugar, butter and Ovalett until light and fluffy. Approximately 2 minutes on medium speed.
2. Add eggs gradually while mixing for 1 minute on low speed.
3. Add dry ingredients and start mixing on low speed. Combine condensed milk, water and Apito Butta Vanilla Essence. Gradually adding while mixing on low for 3 minutes.
4. Deposit batter in lined cupcake tins.
5. Bake at 180°C for 30 minutes or until golden brown.
6. Remove from pan after baking.

Display Conditions

Display Conditions

Ambient

Category

Category

Cupcakes

Finished Product

Finished Product

Cookies