Project Description

Cupcakes

Portions: 55 portions      Portion size: 35gr

EQUIVALENTS: 3/5 EQUIVALENT SERVING OF STARCH, 1 EQUIVALENT SERVING OF FAT

INGREDIENTS

PREPARATION

Whisk together in the blender the B Mixture from the Sweet and Balance Mix for Cake with the egg yolks, the butter, the margarine, the milk the powder walnut, the breadcrumbs, the cloves and the cinnamon to make them fluffy. Whisk the egg whites together with the sweetener into meringue Add the meringue and the thickly chopped walnut in the blender and mix up lightly with a spoon. Empty the mixture in two 25cm diameter baking pans or in a rectangle one measuring 23 x 33cm. Bake at air mode for 45 minutes at 150°C and 15 minutes at 180°C . Leave the Walnut pie to cool In a saucepan add the Sweet and Balance Syrup with chocolate flavor  and 300ml (1 ½ teacup) water and bring to the boil. Add the warm syrup to the cold sweet.

NUTRITIONAL INFORMATION

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