Blue lagoon Cupcake

Ingredients

	Unit
Satin Crème Cake Mix Coconut \| Patisserie	1.000 kg
Egg	0.350 kg
Oil	0.300 kg
Water	0.135 kg
Classic Pineapple	0.090 kg
Granulated sugar	To decorate
White Fudge	0.400 kg
Blue colour	0.001 kg
Classic Pineapple Flavour	0.040 kg
Citric acid solution (50/50)	0.006 kg
Deli Orange \| Patisserie	To fill
total	2.232

Using a planetary mixer & beater mix Satin Crème Cake Plain Mix, eggs, oil, water & Classic Pineapple, mix for 1 min slow, scrape down. Mix for 3 mins on medium.
Deposit the batter into lined muffin trays at 100g, sprinkle with granulated sugar. Bake at 180˚C for 30 - 35 mins. Once cooled inject with Deli Orange.
Heat the White Fudge to 45˚C then mix in the Classic Pineapple, citric acid & colour continue to heat to 65˚C. When 65˚C is reached dip the tops of the cooled / filled cakes.