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Creamy Cupcake Chocolate

Ingredients

Credin Cake Choco Extra Dark 100% 1000 g
Eggs 35% 350 g
Oil 30% 300 g
Water approx. 22,5% 225 g
Topping
Crème au Beurre 50% 500 g
Hazelnut Praline 10% 100 g
Working method
Method Mix all ingredients into a smooth and developed batter. Approx. 2 minutes slow speed followed by approx. 3 minutes high speed
Scale Approx. 90 gram (depending on the cup size)
Baking Approx. 30–35 minutes at 180⁰C
Mixing Mix the Crème au Beurre with Hazelnut Praline until it becomes a fluffy crème
Finishing After cooling down pipe a rosette of Hazelnut crème on top
 
Extra information
Remarks The Sonnique Cream Cake batter is designed to be able to hold a variation of fillings
BRC Halal Kosher RSPO Skal

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