Source: Professional Baking by Wayne Gisslen
Makes: about 36 to 40 medium size cup cakes
Preparation time: 30 minutes plus baking time.
Tips: maximum volume for home size Kitchen aid.
Ingredients
Preparation - Two Step Method
Cake Flour
Baking powder
Baking soda
Salt
Shortening
Cocoa
____________
Sugar
Milk
Vanilla extract
Almond extract
_____________Milk
Egg whites
Eggs whole
Strawberry puree
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1.Measure/scale all ingredients accurately. Have all ingredients at room temperature
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2.Sift all dry ingredients into the mixing bowl. Add the shortening and part of the liquid. Mix on low speed for 7 to 8 minutes. Scrape down the sides of the bowl and the beater several times.
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3. Combine the remaining liquids and lightly beaten eggs. With the mixer running, add this mixture to the batter in three parts. After each part, turn off the machine and scrape down the bowl. Continue mixing for a total of 5 minutes in this stage.
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4.The finish batter will normally be quite liquid.
For Cup cakes: Grease and flour tins or use cup cake paper liners. Bake at 385F degrees for 18-20
For 6 inch to 8 inch round cakes: grease and flour pans or grease . Lining bottom with parchment paper assures a clean pan removal. Bake 375F degrees for 18 - 25 minutes respectively.
NOTES : 1)This recipe has been scale down to 30% of Original.
2)This is the largest amount that typical household mixer will accommodate.
3)All scaling up or down, should be done by weight. A kitchen scale almost a most have.
4)You may bake cup cakes or round cake tins for layer cakes
Cup Cakes
White, Yellow, Strawberry, Devil’s food
450 g.
2 Tablespoons
--------------------
1 1/2 teaspoons
225 g
--------------------
_____________
562 g.
225 g.
1 1/2 teaspoons
3/4 teaspoon
_____________
225 g.
300 g.
--------------------
--------------------
White
Icing for about 40 cupcakes
Egg white 150 g (4-5 eggs)
Sugar 300 g (1 1/3 cup)
Water* 1/4 cup
*Substitute water with fruit juice such as Strawberry for flavor and color.
1. Boil water and sugar until it reaches 240F degrees.
2. Beat egg whites until fthey form peaks.
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3.While machine running, very slowly beat in hot syrup.
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4.Beat until is cool and forms firm peaks.
Frost cup cakes using a frosting spatula. Decorate with color sugars and sprinkles.
450 g.
2 Tablespoons
--------------------
1 1/2 teaspoons
200 g
--------------------
_____________
562 g.
225 g.
2 teaspoons
--------------------
_____________
225 g.
None
300g
--------------------
Yellow
Strawberry
450 g.
2 Tablespoons
--------------------
1 1/2 teaspoons
225 g
--------------------
_____________
450 g.
150 g.
1 1/2 teaspoons
3/4 teaspoon
_____________
150 g.
300 g.
--------------------
300 g.
Devil’s Food
450 g.
1 Tablespoon
1 1/2 teaspoons
1 1/2 teaspoons
260 g
75 g
_____________600 g.
300 g.
1 1/2 teaspoons
---------------------
_____________
225 g.
--------------------
300 g.
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