Carrot Cupcakes [PDF]

Zitiervorschau

CARROT CUPCAKES

Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva

2 Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva

CARROT CUPCAKES for 9 cupcakes

GELATINE MASS Ingrеdients Powdered gelatine 200 Bloom Cold water

Total weight: ~ 14 g

100%

2g

14%

12 g

86%

1 Pour the powdered gelatine into a clean container and add cold water. Gently stir with a whisk. 2 Place the mixture in the fridge for 10-15 minutes for the gelatine to swell and bloom. 3 Then take the mass out of the fridge and melt it. If there is any foam, remove it with a sieve. 4 Put the mass back into the fridge to set completely. Then cut it into cubes with scissors so it can be weighed and worked with more conveniently. The ratio of gelatin to water should always be 1:6 (one part of gelatine and six parts of water). 5 You can make the gelatine mass in advance and store it in the fridge for up to 2 days. TIP If you are using gelatine leaves, take the same weight of them as you would with powdered gelatine and soak them in cold water. The gelatine leaves will absorb the right amount of water they need. Then squeeze them and use them as required.

VANILLA CREAM CHEESE FROSTING Ingrеdients

Total weight: ~ 345 g

100%

Gelatine mass

12 g

4%

Whipping cream 35% (1)

35 g

10%

Honey

23 g

7%

Cream cheese

92 g

27%

Whipping cream 35% (2)

184 g

53%

Vanilla

½ pod

1 Split the vanilla pod lengthwise and scrape out the seeds with the tip of a knife. 2 Add the whipping cream (1), honey, gelatin mass and vanilla pod seeds to a saucepan. Bring the mixture to a medium heat (around 60-80 °C / 140-176 °F). 3 Remove the saucepan from the heat and add the cream cheese. Transfer the mixture to a measuring cup and blend with a hand blender until smooth. 4 Add the cold whipping cream (2) and mix with a spatula to combine. 5 Cover the mixture with cling film in contact and put in the fridge for at least 6 hours. This will allow the gelatine and fat molecules to stabilize, making for a better texture when whipped. TIP You can use any type of cream cheese in this recipe. We recommend using a full-fat one, containing at least 30% fat. 3 Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva

CARROT CUPCAKES for 9 cupcakes

ORANGE JAM Ingrеdients Orange zest Orange segments Glucose syrup Sea salt

Total weight: ~ 213 g

100%

60 g

29%

120 g

57%

30 g

14%

3g