BUTTERCAKE & CUPCAKES (FLOUR METHOD)

BASIC FRENCH PASTRIES
BUTTERCAKE & CUPCAKES (FLOUR METHOD)
Preparation time	Cooking time	Total time	Student
20 mins	15 mins	35 min	13*50g

Buttercake and Cupcakes      (55g per cup)                Procedure

1 recipe  for 2 students = 8-10 cup cakes

Ingredients	Quantity (Gr)
Anchor Butter	113
Sugar	150
Flour	169
Baking Powder	7
Salt	3
Egg	64
Egg Yolk	50
Anchor Warmed Milk 40°C	90
Vanilla Essence	6

     1. Soften the butter, rub in flour, baking powder and
         salt until butter is light and smooth.

     2. Incorporate milk and vanilla essence, keep aside.

     3. Warm eggs and sugar at 35°C and whip them up
         until light and fluffy.

     4. Mix 1 and 2 together, then pipe into cupcake paper
         cups ¾ full and bake at 180°C for 15mins.

Cream Cheese Frosting                                    Procedure

1 recipe  for 2 students 

Ingredients	Quantity (Gr)
Anchor Cream Cheese	125
Yogurt	50
Vanilla Extract	QS
Sugar	42.5
Total	217.5

      1. Cream all ingredients.

Buttercream                                                     Procedure

Ingredients	Quantity (Gr)
Sugar	150
Water	30
Egg White	90
Anchor Butter	200
Total	470

      1. Make and Italian Meringue. When the meringue is
          at room temperature, add in soften butter and  cream.