Prime Chocolate Cupcake
Ingredients
Part Preparo
Part Recheio
Part Calda de Rum
Part Nozes Carameladas
Process
01. Combine water and granulated sugar in a saucepan and bring to a boil.
02. Cool down.
03. Add the rum to the syrup and mix. Set aside.
FILLING
01. Place Chocolatier ChocoBlanc in the mixer and beat on high speed (speed 3) for about 3 minutes or until a cream is obtained. Use a balloon whisk.
02. Refrigerate until firm. Set aside.
CARAMELIZED NUTS
01. Chop the cold unsalted butter, cherries, and nuts. Set aside separately.
02. Combine the caramel syrup and glucose in a saucepan and bring to a boil.
03. Add the cold unsalted butter reserved and stir until homogeneous.
04. Add the reserved chopped nuts and cherries and mix until homogeneous. Set aside.
PREPARATION
01. Place Zeelandia Prime ChocoCake, eggs, milk, and oil in the mixer.
02. Mix on low speed (speed 1) for about 1 minute or until homogeneous. Use a paddle whisk.
03. Beat on medium speed (speed 2) for about 5 minutes.
04. Line the muffin pans with paper liners size 0.
05. Using a piping bag with a plain tip, apply approximately 50 g of batter to each mold.
06. Bake at 190°C for about 35 minutes in a deck oven.
Tips
- Alternative baking method:
* Turbo Oven: 150°C for approximately 25 minutes.
FINISHING
01. Using a fork, poke the surface of the warm Cupcakes.
02. Drizzle the Cupcakes with the reserved rum syrup. Cool down.
03. Using a plain tip, poke the center of each Cupcake.
04. Using a piping bag with a plain tip, fill the center of each Cupcake with the reserved filling.
05. Spread approximately 23 g of the reserved caramelized nuts over the surface of each Cupcake.
TIPS
- The caramelized nuts can be at room temperature for application.
Yield
36 Units of 80 g
Equipment
Oven , Mixer , Stove , Refrigerator , Piping Bag , Spatula , Spoon , Saucepan , Balloon Whisk , Paddle Whisk , Scale , Fork , Knife , Container , Plain Tip , Paper Liners Size 0 , Muffin Pans
Suggested shelf life
48
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 263 | % VD (*) |
| Carboidratos (g) | 33 | % VD (*) |
| Açúcares totais (g) | 23 | % VD (*) |
| Aç adicionados (g) | 15 | % VD (*) |
| Proteínas (g) | 3.5 | % VD (*) |
| Gorduras totais (g) | 13 | % VD (*) |
| Gorduras saturadas (g) | 3.1 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.0 | % VD (*) |
| Sódio (mg) | 43 | % 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.
Prime Chocolate Cupcake
Ingredients
Part Calda de Rum
Part Nozes Carameladas
How to make it
RUM SYRUP
01. Combine water and granulated sugar in a saucepan and bring to a boil.
02. Cool down.
03. Add the rum to the syrup and mix. Set aside.
FILLING
01. Place Chocolatier ChocoBlanc in the mixer and beat on high speed (speed 3) for about 3 minutes or until a cream is obtained. Use a balloon whisk.
02. Refrigerate until firm. Set aside.
CARAMELIZED NUTS
01. Chop the cold unsalted butter, cherries, and nuts. Set aside separately.
02. Combine the caramel syrup and glucose in a saucepan and bring to a boil.
03. Add the cold unsalted butter reserved and stir until homogeneous.
04. Add the reserved chopped nuts and cherries and mix until homogeneous. Set aside.
PREPARATION
01. Place Zeelandia Prime ChocoCake, eggs, milk, and oil in the mixer.
02. Mix on low speed (speed 1) for about 1 minute or until homogeneous. Use a paddle whisk.
03. Beat on medium speed (speed 2) for about 5 minutes.
04. Line the muffin pans with paper liners size 0.
05. Using a piping bag with a plain tip, apply approximately 50 g of batter to each mold.
06. Bake at 190°C for about 35 minutes in a deck oven.
Tips
- Alternative baking method:
* Turbo Oven: 150°C for approximately 25 minutes.
FINISHING
01. Using a fork, poke the surface of the warm Cupcakes.
02. Drizzle the Cupcakes with the reserved rum syrup. Cool down.
03. Using a plain tip, poke the center of each Cupcake.
04. Using a piping bag with a plain tip, fill the center of each Cupcake with the reserved filling.
05. Spread approximately 23 g of the reserved caramelized nuts over the surface of each Cupcake.
TIPS
- The caramelized nuts can be at room temperature for application.
Yield
36 Units of 80 g
Equipment
Oven , Mixer , Stove , Refrigerator , Piping Bag , Spatula , Spoon , Saucepan , Balloon Whisk , Paddle Whisk , Scale , Fork , Knife , Container , Plain Tip , Paper Liners Size 0 , Muffin Pans
Suggested shelf life
48 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 263 | % VD (*) |
| Carboidratos (g) | 33 | % VD (*) |
| Açúcares totais (g) | 23 | % VD (*) |
| Aç adicionados (g) | 15 | % VD (*) |
| Proteínas (g) | 3.5 | % VD (*) |
| Gorduras totais (g) | 13 | % VD (*) |
| Gorduras saturadas (g) | 3.1 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.0 | % VD (*) |
| Sódio (mg) | 43 | % 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.