Strawberry Cupcakes Recipe PDF [PDF]

Zitiervorschau

STRAWBERRY 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

STRAWBERRY CUPCAKES for 9 cupcakes using paper liners (bottom d=5 cm, top d=6,5 cm, h=4 cm, V=85 ml)

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 gelatine 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.

LIME AND VANILLA CREAM CHEESE FROSTING Ingrеdients

Total weight: ~ 348 g

100%

Gelatine mass

12 g

3%

Whipping cream 35% (1)

35 g

10%

Sugar

23 g

7%

Cream cheese Whipping cream 35% (2) Zest of 1 lime Vanilla

92 g

26%

184 g

53%

2g