CUPCAKES

CUPCAKES WITH CHOCOLATE DROPS

Ingredients Preparation
  • 200g
    sugar
  • 50g
    invert sugar
  • 215g
    eggs
  • 225g
    flour
  • 9g
    raising agent
  • 215g
    dairy butter
  • 2g
    lemon zest
  • 90g
    chocolate drops 50%

Using a food mixer beat the sugars and the egg together until smooth.
Sieve the flour and the baking powder and add together with the lemon zest.
Mix in the butter heated to 50 ºC/60 ºC.
Mix but do not beat.
Add the chocolate drops.
Leave the mixture in the refrigerator for 24 hours.
Place in cupcake moulds.
Finish off with a sprinkling of granulated sugar.
Bake at 220 ºC/230 ºC for about 15 minutes.

COCOA CUPCAKES WITH CHOCOLATE DROPS

Ingredients Preparation
  • 200g
    sugar
  • 50g
    invert sugar
  • 215g
    eggs
  • 200g
    flour
  • 9g
    raising agent
  • 215g
    butter
  • 2g
    lemon zest
  • 90g
    chocolate drops 50%

Using a food mixer beat the sugars and the egg together until smooth.
Sieve the flour, the cocoa powder and the baking powder and add together with the lemon zest.
Mix in the butter heated to 50 ºC/60 ºC.
Mix but do not beat.
Add the chocolate drops.
Leave the mixture in the refrigerator for 24 hours.
Place in cupcake moulds.
Finish off with a sprinkling of Cori 2200 dark chocolate drops.
Bake at 220 ºC/230 ºC for about 15 minutes.

ASSEMBLY

You can bake the two mixtures separately or mix a little of each in the mould to get a “marbled” effect.

Get in Touch

Your Nearest Sales Representatives

Maureen Shanahan
  • Artisans & Chefs
1-312-496-7346

Your Nearest Office

Barry Callebaut USA LLC
903 Industrial Highway
Eddystone, 19022
United States

+1 610 872 4528