IRCA MUFFIN |
acqua |
burro 82% m.g. |
CHOCOSMART CIOCCOLATO BIANCO |
FONDANT SOFT |
CUPCAKE BATTER
Ingredients
Preparation
Mix IRCA MUFFIN and water in a planetary mixer with the paddle attachment at medium speed for 2 minutes.
Pour melted butter in a stream onto the mixture and stir until well combined.
WHIPPED CHOCOLATE FLAVOURED CREAM FOR THE DECORATION
Ingredients
Preparation
In a planetary mixer with the thick-wire whisk attachment, combine butter and FONDANT SOFT, then add CHOCOSMART and whip at medium speed for 10 minutes.
You can flavour the batter by adding concentrate flavouring pastes for ice cream, oil essences, liqueurs etc. You can also add different fat-soluble colorants to the same cream in order to create different coloring.
Final composition
Fill cupcake cups 3/4 full with the batter and bake at 180-190°C for 25-30 minutes.
Put in the blast chiller until completely cooled down.
Pipe some whipped chocolate cream on the top of the cupcakes, using a piping tip at your choosing, and decorate as you like most.
