Page 346 - CMC Recipe Book

CMC
Recipe - Cherry Cupcakes Category - Desserts/Pudding/Biscuits
YOU MUST ENSURE THAT UP TO DATE ALLERGEN INFORMATION IS AVAILABLE AT ALL TIMES
Celery
Crustacea
Eggs
Fish
Gluten
Lupin
Milk
Mollusc
Mustard
Nuts
Peanut
Sesam
Soya
SD
s
e
Primary Portions
Senior Portions
Preparation Time
Cooking Time
Cooking Temp
24
24
5 mins
30 mins
Gas 4/180°C
Ingredient
Supplier
Code
Pack Size
Price
Recipe Amount
Production Recipe
Cost
Sponge Mix
750g
Water
298ml
Glace Cherries
100g
Butter Icing
Icing Sugar
227g
Margarine
113g
Vanilla Essence
1⁄2 tsp
Total
Portion Cost
Method
Place sponge mix in a bowl. Blend in water on slow speed for 1 minute.
Scrape down, add the cherries and mix for a further 4 minutes on a medium speed.
Portion into a cup cake case with a spoon or a piping bag.
Bake in a moderate oven for approximately 30 minutes. Gas 4/180°C. Cool on a wire rack.
For the butter cream blend together margarine and icing sugar until light and fluffy, add vanilla essence and mix until evenly distributed.
To decorate pipe a swirl of butter cream on each cake and top with quarter of a cherry to enhance decoration.