Churros Cupcake with Dulce de Leche
Ingredients
Part Acabamento e Decoração
Part Preparo
Part Recheio
Process
01. Place the Zeelandia Condensed Milk Filling, dulce de leche, and powdered cinnamon in a container and mix until homogeneous. Set aside.
PREPARATION
01. Place the Zeelandia Dulce de Leche Cake mix, peanut flour, eggs, and milk in the mixer and mix on low speed (speed 1) for approximately 1 minute. Use a paddle attachment.
02. Beat on medium speed (speed 2) for approximately 3 minutes.
03. Line muffin pans with cupcake liners.
04. Using a piping bag with a plain tip, apply approximately 40 g of batter into each mold.
05. Using a piping bag with a plain tip, apply approximately 20 g of the reserved filling in the center of each batter.
06. Bake at 170°C for approximately 25 minutes in a deck oven.
TIP
- Alternative baking:
* Turbo Oven: 120°C for approximately 25 minutes.
FINISHING AND DECORATION01. Combine the Zeelandia Bomba, oil, and powdered cinnamon to taste in the mixer and mix on low speed (speed 1) for approximately 1 minute or until a paste forms. Use a paddle attachment.
02. Gradually add the eggs and water, mixing on low speed (speed 1) for approximately 1 minute or until homogeneous.
03. Beat on medium speed (speed 2) for approximately 5 minutes or until the mixture is smooth.
04. Using a piping bag with a small star tip, pipe the batter in the shape of mini churros onto pre-greased flat baking sheets.
05. Sprinkle granulated sugar and powdered cinnamon to taste over each mini churro.
06. Bake at 180°C for approximately 20 minutes in a deck oven.
07. Cool and set aside.
TIP
- Alternative baking:
* Turbo Oven: 150°C for approximately 20 minutes.
DECORATION
01. Dust refined sugar and powdered cinnamon to taste on the surface of each cupcake.
02. Using a piping bag and star tip, apply the remaining reserved filling on top of each cupcake.
03. Decorate with the reserved mini churros.
Yield
46 Units of 82 g
Equipment
Oven , Mixer , Piping Bag , Spoon , Paddle Attachment , Scale , Flat Baking Sheets , Container , Plain Tip , Muffin Pans , Star Tip , Cupcake Liners
Suggested shelf life
72
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 195 | % VD (*) |
| Carboidratos (g) | 32 | % VD (*) |
| Açúcares totais (g) | 14 | % VD (*) |
| Aç adicionados (g) | 13 | % VD (*) |
| Proteínas (g) | 3.5 | % VD (*) |
| Gorduras totais (g) | 6.0 | % VD (*) |
| Gorduras saturadas (g) | 2.4 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.6 | % VD (*) |
| Sódio (mg) | 68 | % 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.
Churros Cupcake with Dulce de Leche
Ingredients
How to make it
FILLING
01. Place the Zeelandia Condensed Milk Filling, dulce de leche, and powdered cinnamon in a container and mix until homogeneous. Set aside.
PREPARATION
01. Place the Zeelandia Dulce de Leche Cake mix, peanut flour, eggs, and milk in the mixer and mix on low speed (speed 1) for approximately 1 minute. Use a paddle attachment.
02. Beat on medium speed (speed 2) for approximately 3 minutes.
03. Line muffin pans with cupcake liners.
04. Using a piping bag with a plain tip, apply approximately 40 g of batter into each mold.
05. Using a piping bag with a plain tip, apply approximately 20 g of the reserved filling in the center of each batter.
06. Bake at 170°C for approximately 25 minutes in a deck oven.
TIP
- Alternative baking:
* Turbo Oven: 120°C for approximately 25 minutes.
FINISHING AND DECORATION01. Combine the Zeelandia Bomba, oil, and powdered cinnamon to taste in the mixer and mix on low speed (speed 1) for approximately 1 minute or until a paste forms. Use a paddle attachment.
02. Gradually add the eggs and water, mixing on low speed (speed 1) for approximately 1 minute or until homogeneous.
03. Beat on medium speed (speed 2) for approximately 5 minutes or until the mixture is smooth.
04. Using a piping bag with a small star tip, pipe the batter in the shape of mini churros onto pre-greased flat baking sheets.
05. Sprinkle granulated sugar and powdered cinnamon to taste over each mini churro.
06. Bake at 180°C for approximately 20 minutes in a deck oven.
07. Cool and set aside.
TIP
- Alternative baking:
* Turbo Oven: 150°C for approximately 20 minutes.
DECORATION
01. Dust refined sugar and powdered cinnamon to taste on the surface of each cupcake.
02. Using a piping bag and star tip, apply the remaining reserved filling on top of each cupcake.
03. Decorate with the reserved mini churros.
Tips
Yield
46 Units of 82 g
Equipment
Oven , Mixer , Piping Bag , Spoon , Paddle Attachment , Scale , Flat Baking Sheets , Container , Plain Tip , Muffin Pans , Star Tip , Cupcake Liners
Suggested shelf life
72 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 195 | % VD (*) |
| Carboidratos (g) | 32 | % VD (*) |
| Açúcares totais (g) | 14 | % VD (*) |
| Aç adicionados (g) | 13 | % VD (*) |
| Proteínas (g) | 3.5 | % VD (*) |
| Gorduras totais (g) | 6.0 | % VD (*) |
| Gorduras saturadas (g) | 2.4 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.6 | % VD (*) |
| Sódio (mg) | 68 | % 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.