Daisy Cupcakes

Ingredients

Unit
Satin Crème Cake Mix Lemon | Patisserie 1.000 kg
Egg 0.350 kg
Water 0.180 kg
Oil 0.300 kg
Classic Orange | Patisserie 0.045 kg
total 1.875
White frosting
Argenta Combo 0.350 kg
Icing Sugar 1.000 kg
White frosting total 1.350
Topping (per cake)
Deli Orange | Patisserie 0.008 kg
Topping (per cake) total 0.008

Method

  • Add Satin Crème Cake Lemon Mix, egg, oil, water & Classic Orange to a planetary mixer with a beater.
  • Mix on slow for 2 mins, scrape down & mix for a further 3 mins medium.
  • Deposit the batter into yellow cupcake cases at 40g.
  • Bake 20-25 mins at 160°C.
  •  Combine the frosting ingredients.
  • Mix foe 1 min slow speed, scrape down, mix 3 mins medium.
  • Pipe 2 rings of petals around the tops of the cooled cakes with the white frosting.
  • Finish the tops with Deli-orange.