Application: Cupcakes Advantages: Consistency quality, excellent taste and aroma, soft and moist texture Storage: Best store in cool and dry place (24-28°c) Avoid Floor and wall contact Pallet:70 bags(10kg) per pallet Recipe 1: Muffins Ingredients Mix(500gm), Eggs(175gm), Water(125ml), Vegetable Oil(75gm) Step 1 – Preheat the oven to 160°c – 165°c. Place baking cups in a standard muffin pan Step 2 – Whisk Cupcake Mix, water, vegetable oil and eggs until fluffy Step 3 – Pour the cake batter into prepared pan. Bake for 20 – 22 minutes or until a skewer inserted into the centre comes out clean. Stand 5 minutes in pan before turning onto a wire crack to cool. Pan Size: Inches Standard muffin pan 2″ diameter Jumbo muffin pan 3″ diameter Mini muffin pan 1″ diameter Yield – 1 recipe about 18pcs about 12 pcs about 32 pcs Baking Time 20 – 22 mins 24 – 26 mins 18 – 20 mins Temperature 160°c – top 165°c – bottom 160°c – top 165°c – bottom 160°c – top 165°c – bottom Creative Zone: Expresso Cup Cake Stir well 20gm of instant espresso powder with 10ml of hot water. Pout the espresso liquid into the prepared batter and pour into desired pan. Sprinkle some instant espresso powder over the cake batter surface and bake as directed.
