Code

Ingredients

Specifications

Weight

Volume/Quantity

Cake Flour

Sifted

225 g

2 ¼ cup

White Sugar 1

Fine (blender or food processor)

200 g

1 cup

Baking Powder

10 g

1 TBSP

Iodized Salt

4 g

½ tsp

Butter

Melted

120 ml

½ cup

Water

180 ml

¾ cup

Egg Yolks

Fresh, Large, Room Temperature

150 g

2/3 cup, abt 8 pcs

Lemon Extract

5ml

1 tsp

Egg Whites

Fresh, Large, Room Temperature

300 g

1 ¼ cups, abt 8 pcs

White Sugar 2

Fine (blender or food processor)

100 g

½ cup

Cream of Tartar

2 g

½ tsp

Mise en Place:

• Preheat oven to 325°F
• Line cupcake pans with paper liner.
• Prepare mixing bowl with wire whisk attachment.  Make sure it is free of oil.
• Preheat oven to 325°F
• Sift together cake flour, sugar 1, baking powder and salt 3 times.
• Separate eggs.

Procedure

• Put dry ingredients into a wide mixing bowl and make a well in the center.
• Add egg yolk, oil, water and lemon extract.
• Mix with whisk until smooth and no more traces of flour.  Set aside.
• In a mixing bowl with a wire whisk attachment, beat egg whites with cream of tartar at medium speed until soft peak.
• Add sugar slowly and increase speed to medium-high until stiff peak but not dry.
• Fold in 1/3 of the meringue (egg white mixture) into the yolk mixture to lighten and gently fold in the rest of the meringue until blended and there are no more streaks of meringue. Do not over mix.
• Scoop into prepared cupcake pans.
• Fill each cupcake liner ¾ of the way full.
• Bake for 25 to 30 minutes or until cake tester comes out clean.
• Remove immediately from the pan or the sides of the cake will collapse.
• Cool.  Wrap in cling wrap and refrigerate before use.

Code

Ingredients

Specifications

Weight

Volume/Quantity

Egg Whites

Fresh

265g

1 cup/ 7 pcs

Cream of Tartar

2 g

½ tsp

White Sugar

500 g

2 ½ cups

Water

240 ml

1 cup

Mise en Place:

• Prepare mixing bowl with wire whisk attachment.  Make sure bowl is free of grease.
• Separate eggs.
• Prepare saucepan.

Procedure

• Put egg whites into the mixing bowl.
• Cook sugar and water over medium heat.
• When temperature registers 240°F, start beating the egg whites and cream of tartar.
• Continue cooking the syrup until it reaches 250°F.
• Remove from fire and pour half into the beaten egg whites at medium speed and the remaining half at high speed.
• Continue beating until spreading consistency.

Code

Ingredients

Specifications

Weight

Volume/Quantity

Cake Flour

Sifted

175 g

1 ¾ cup

All Purpose Flour

Sifted

145 g

1 ¼ cup

White Sugar

400 g

2 cup

Baking Powder

10 g

1 TBSP

Iodized Salt

6 g

¾ tsp

Butter

Melted

225 g

1 cup

Whole Eggs

4 pcs

Milk

240 ml

1 cup

Vanilla Extract

5 ml

1 tsp

Mise en Place:

• Preheat oven to 325°F
• Line cupcake pans with paper liner.
• Prepare mixing bowl with paddle attachment.
• Sift together cake flour all purpose flour, baking powder and salt 3 times.
• Add vanilla into the milk.

Procedure

• In a mixing bowl with a paddle attachment, cream together butter and sugar until light and fluffy at medium speed.
• Add egg one at a time beating well after each addition.
• At low speed, add alternately the dry ingredients with milk mixture.
• Stopping and scrapping the sides of the mixing bowl once in a while for proper mixing.
• Mix until smooth.
• With a rubber spatula, scrape and mix until no more streaks to ensure proper mixing.
• Scoop into prepared cupcake pans.
• Fill each cupcake liner ¾ of the way full.
• Bake for 25 to 30 minutes or until a cake tester comes out clean.

Code

Ingredients

Specifications

Weight

Volume/Quantity

Butter

115 g

Shortening

115 g

Powdered Sugar

Sifted

780 g

Milk

120 ml

½ cup

Vanilla Extract

5 ml

1 tsp

Mise en Place:

• Prepare clean mixing bowl wit paddle attachment.
• Sift powdered sugar to get rid of lumps.
• Pour vanilla into the milk.

Procedure

• In a mixing bowl with a paddle attachment, cream together butter and shortening until fluffy.
• At low speed, add the powdered sugar.  Followed by the milk mixture.
• Mix at medium speed until light and fluffy.
• If necessary, add powdered sugar to reach desired consistency.

Code

Ingredients

Specifications

Weight

Volume/Quantity

Devil’s Food Cake Mix

Maya

550 g

1 box

Unsweetened Cocoa Powder

Alkalized/ Dutch Processed

25 g

2 TBSP

Sour Cream

240 ml

1 cup

Vegetable Oil

120 ml

½ cup

Water

120 ml

½ cup

Whole Eggs

3 pcs

Vanilla Extract

5 ml

1 tsp

Mise en Place:

• Preheat oven to 350°F
• Line cupcake pans with paper liner.
• Prepare mixing bowl with paddle attachment.
• Sift together cake mix & cocoa powder 3 times.
• Add vanilla into the sour cream.

Procedure

• Put dry ingredients in a mixing bowl with a paddle attachment.
• At low speed, add water, oil and sour cream with vanilla.
• At medium speed, add eggs one at a time beating well after each addition.
• Stopping and scrapping the sides of the mixing bowl once in a while for proper mixing.
• Mix until smooth.
• With a rubber spatula, scrape and mix until no more streaks to ensure proper mixing.
• Scoop into prepared cupcake pans.
• Bake for 25 to 30 minutes or until a cake tester comes out clean.

Code

Ingredients

Specifications

Weight

Volume/Quantity

Butter

55 g

¼ cup

Bittersweet/ Semisweet Chocolate

Finely Chopped

160 g

6 oz

Sour Cream

120 ml

½ cup

Powdered Sugar

325 g

2 ½ cups

Milk/ Water

Hot

60 ml

2 TBSP

Vanilla Extract

5 ml

1 tsp

Mise en Place:

• In a heavy saucepan melt chocolate and butter over low heat.  Let cool and stir in the sour cream.
• Prepare mixing bowl with paddle attachment.
• Mix vanilla with the milk.

Procedure

• Transfer chocolate mixture to the mixing bowl.
• At low speed, add half of the powdered sugar and a tablespoon of milk.
• Increase speed to medium to incorporate.
• Add the remaining powdered sugar and milk and continue beating at medium sped until fluffy and of spreading consistency.
• If mixture is too soft, add powdered sugar.

Code

Ingredients

Specifications

Weight

Volume/Quantity

Cake Flour

Sifted

320 g

2 2/3 cup

Baking Soda

6 g

½ TBSP

Baking Powder

8 g

2 tsp

Iodized Salt

4 g

½ tsp

Cinnamon

4 g

1 tsp

Butter

150 g

2/3 cup

White Sugar

130 g

3/4 cup

Whole Eggs

Slightly beaten

3 pcs

Butter

150 g

2/3 cup

Milk

180 ml

¾ cup

Vanilla Extract

5 ml

1 tsp

Bananas

Over ripe

1 ½ cups

Mise en Place:

• Preheat oven to 350°F
• Line cupcake pans with paper liner.
• Prepare mixing bowl with paddle attachment.
• Sift together cake flour, baking soda, baking powder, salt and cinnamon 3 times.
• Add vanilla into the milk.

Procedure

• At medium speed, cream together butter and sugar until light and fluffy.
• Add in slightly beaten eggs.
• At slow speed, add alternately the dry ingredients with the milk mixture.
• Stopping and scrapping the sides of the mixing bowl once in a while for proper mixing.
• Mix until smooth.
• With a rubber spatula, scrape and mix until no more streaks to ensure proper mixing.
• Scoop into prepared cupcake pans.
• Fill each cupcake liner ¾ of the way full.
• Bake for 25 to 30 minutes or until a cake tester comes out clean.

Code

Ingredients

Specifications

Weight

Volume/Quantity

Cream Cheese

225 g

1 cup

Butter

115 g

1/2 cup

Shortening

115 g

1/2 cup

Powdered Sugar

Sifted

650 g

5 cups

Fresh Milk

30 ml

1 TBSP

Vanilla Extract

5 ml

1 tsp

Mise en Place:

• Bring cream cheese, butter and shortening to room temperature.
• Sift powdered sugar to loosen.
• Prepare mixing bowl with paddle attachment.

Procedure:

For the Icing

• In a mixing bowl at medium speed, beat together cream cheese, butter and shortening until well blended and there are no more lumps.
• At low speed, gradually add the powdered sugar.
• Add the vanilla extract. Continue mixing until smooth and of spreading consistency.
• If necessary, add powdered sugar to reach desired consistency.

Code

Ingredients

Specifications

Weight

Volume/Quantity

Milk or Semisweet Chocolate

Chopped into small pieces

340 g

Whipping Cream

240 ml g

1 cup

Butter

75 g

1/3 cup

Light Corn Syrup

30 ml

2 TSBP

Mise en Place:

• Prepare double boiler
• Prepare saucepan

Procedure:

For the Icing

• In a double boiler, melt the chocolate.  Set aside.
• In a saucepan at medium-high heat, heat butter and cream.  Stir until butter is melted.
• Continue to heat just before boiling.
• Slowly pour over the melted chocolate, whisking constantly until smooth.
• Strain the icing through a fine sieve.

Code

Ingredients

Specifications

Weight

Volume/Quantity

Powdered Sugar

340 g

Water

60 ml

¼ cup

Light Corn Syrup

15 ml

1 TBSP

Lemon Extract

Sifted

2.5 ml

½ tsp

Mise en Place:

• Glaze cupcakes with apricot/mango glaze and let it set for 15 minutes.
• Combine water and corn syrup.

Procedure:

• Place powdered sugar and water mixture in a saucepan.
• Mix well until well combined.
• Place over low heat and cook until it reaches 100°F.  Don’t let it exceed.
• Remove from heat and stir in flavoring.

Notes:

• This recipe makes approximately 1 cup.

For Apricot/Mango Glaze:

Heat 100g cup apricot or mango jam with 50 ml water up to boiling.  Strain, cool and brush onto cupcakes or cake.