Group I
Ingredient
KG
Cake flour
2.000
0.400
Eggs
0.060
Yeast (Wet)
0.030
Water
1.000
Total Weight: 3.490
Group II
Ingredient
KG
Merita Shortening
0.050
Total Weight: 0.050
Group III
Ingredient
KG
Bakers Mix Blue Label
2.000
Broken Pecan Nuts
0.100
Glace Red Cherries
0.060
Almond Essence
0.001
Total Weight: 2.161
Group IV
Ingredient
KG
Persipan Fancy (optional)
0.560
Total Weight: 0.560
  1. Place Group I ingredients into the mixing bowl and mix thoroughly.
  2. Once well mixed, add Group II.
  3. Mix on slow speed for 2 minutes and then on medium speed for a further 2 minutes.
  4. Add Group III and mix well on slow speed until well combined.
  5. Scale 100g per cupcake and allow to rest for 10 minutes.
  6. Add 10g of Persipan Fancy (Group IV) to each dough piece and mould into a round shape, ensuring the bottom is sealed properly.
  7. Place the dough pieces into prepared paper cups.
  8. Proof inside the prover for 20 minutes.
  9. Bake at 180˚C for 30 - 35 minutes.
  10. After baking, brush the top with melted butter and dust lightly with Pettina Castor Sugar.
  11. Allow to cool and dust lightly with Pettina Icing Sugar.
Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Occasion

Occasion

Christmas