Ingredients Heart of Cheese Cupcake:
– 2001137 Cream cheese spread (70 g)
– Ken Pasteurised Liquid Whole Eggs (200 g)
– Flour (220 g)
– Sugar (220 g)
– Sunflower oil (200 ml)
– Yeast (10 g)
Ingredients for the cream cheese:
– 2001137 Cream cheese spread (450 g)
– Ken Butter (400 g)
– Icing sugar (200 g)
Ken mark the difference for very little.
A sensational dessert or a perfect snack. With this recipe for lovers of American baking, which is so fashionable at the moment. You can make sure your cupcakes stand by out applying your own personal touch.
Mix the Ken Liquid Whole Egg, the Cheese Spread, sugar and salt in a blender and beat vigorously. Add the oil, blend a little more and, finally, add the yeast and flour. Beat vigorously.
Set the batter aside to rest.
Pour into the moulds in a cupcake baking pan and bake at 220ºC for around 15 minutes, depending on the size of the individual cupcakes. Allow to cool while you make the topping cream.
For the topping:
Mix soft Ken Butter at room temperature, with the sugar. Blend the mixture making it up with the Cheese Spread.
Using a piping bag with a corrugated nozzle to decorate the cupcakes.
Set aside in the refrigerator.
Preparation time: 35’ + 15’ in oven
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