Carrot Cupcake
Ingredients
Part Decoração
Part Marshmallow de Chocolate
Part Massa
Part Recheio
Process
01. Place the Carrot Cake mix, water, eggs, and oil in the mixer.
02. Mix on low speed (speed 1) for 1 minute using a paddle attachment.
03. Beat on high speed (speed 2) for 3 minutes.
04. Line the muffin tins with paper liners.
05. Place 80 grams of batter in each muffin tin.
06. Bake at 180°C for approximately 40 minutes in a deck oven on a French bread baking tray (upside down).
07. Remove from the pan and let cool.
FILLING
01. Using a plain piping tip, poke the center of the cupcakes and remove the core.
02. Fill the central cavity with brigadeiro filling. Set aside.
CHOCOLATE MARSHMALLOW
01. Place water and sugar in a saucepan and stir. Clean the edges with a brush and water.
02. Boil on low heat until a syrup of thread consistency is obtained.
03. Whip the egg whites in a mixer and gradually add the powdered sugar until stiff peaks form.
04. Add the syrup to the whipped egg whites and beat until slightly cooled.
05. Mix the ChocoNut Chocolatier into the marshmallow by hand.
06. Apply the marshmallow on each cupcake using a piping bag with a plain tip.
DECORATION
01. Heat the ChocoBlanc Chocolatier in a double boiler or microwave until the desired consistency is reached.
02. Heat the ChocoNut Chocolatier in a double boiler or microwave until the desired consistency is reached.
03. Dip the cupcakes in the ChocoBlanc Chocolatier, covering only the marshmallow.
04. Decorate with the ChocoNut Chocolatier by creating lines.
Yield
24 Units of 135 g
Equipment
Oven , Mixer , Stove , Piping Bag , Spoon , Saucepan , Paddle Attachment , Scale , French Bread Tray , Flat Baking Trays , Brush , Plain Tip , Muffin Tins
Suggested shelf life
72
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 235 | % VD (*) |
| Carboidratos (g) | 34 | % VD (*) |
| Açúcares totais (g) | 26 | % VD (*) |
| Aç adicionados (g) | 25 | % VD (*) |
| Proteínas (g) | 2.8 | % VD (*) |
| Gorduras totais (g) | 10.0 | % VD (*) |
| Gorduras saturadas (g) | 2.5 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.7 | % VD (*) |
| Sódio (mg) | 77 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Carrot Cupcake
Ingredients
Part Marshmallow de Chocolate
How to make it
BATTER
01. Place the Carrot Cake mix, water, eggs, and oil in the mixer.
02. Mix on low speed (speed 1) for 1 minute using a paddle attachment.
03. Beat on high speed (speed 2) for 3 minutes.
04. Line the muffin tins with paper liners.
05. Place 80 grams of batter in each muffin tin.
06. Bake at 180°C for approximately 40 minutes in a deck oven on a French bread baking tray (upside down).
07. Remove from the pan and let cool.
FILLING
01. Using a plain piping tip, poke the center of the cupcakes and remove the core.
02. Fill the central cavity with brigadeiro filling. Set aside.
CHOCOLATE MARSHMALLOW
01. Place water and sugar in a saucepan and stir. Clean the edges with a brush and water.
02. Boil on low heat until a syrup of thread consistency is obtained.
03. Whip the egg whites in a mixer and gradually add the powdered sugar until stiff peaks form.
04. Add the syrup to the whipped egg whites and beat until slightly cooled.
05. Mix the ChocoNut Chocolatier into the marshmallow by hand.
06. Apply the marshmallow on each cupcake using a piping bag with a plain tip.
DECORATION
01. Heat the ChocoBlanc Chocolatier in a double boiler or microwave until the desired consistency is reached.
02. Heat the ChocoNut Chocolatier in a double boiler or microwave until the desired consistency is reached.
03. Dip the cupcakes in the ChocoBlanc Chocolatier, covering only the marshmallow.
04. Decorate with the ChocoNut Chocolatier by creating lines.
Tips
Yield
24 Units of 135 g
Equipment
Oven , Mixer , Stove , Piping Bag , Spoon , Saucepan , Paddle Attachment , Scale , French Bread Tray , Flat Baking Trays , Brush , Plain Tip , Muffin Tins
Suggested shelf life
72 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 235 | % VD (*) |
| Carboidratos (g) | 34 | % VD (*) |
| Açúcares totais (g) | 26 | % VD (*) |
| Aç adicionados (g) | 25 | % VD (*) |
| Proteínas (g) | 2.8 | % VD (*) |
| Gorduras totais (g) | 10.0 | % VD (*) |
| Gorduras saturadas (g) | 2.5 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.7 | % VD (*) |
| Sódio (mg) | 77 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.