Place the ingredients in the mixing bowl and blend together for 1 minute on low speed using the paddle attachment
Scrape down bowl and mix for an additional 4 minutes on medium speed
Scale: 40-45 grams each
Bake Temperature: 165- 170oC
Bake Time: 20-25 minutes
Allow to cool completely before filling and frosting
2. Filling
Ready-to-use with the help of a pastry bag and injection tip, fill each cupcake with 10-13 grams ofTopfil Choice Raspberry.
3. Topping
Mix in red food colouring and raspberry flavouring as needed to Puratop Silky Smooth Vanilla icing, with the help of a pastry bag and petal piping tip ice each cupcake on top to create a rose.
4. Chocolate Decoration
Melt Carat Coverlux Dark to 45c pour in heart shaped mold and leave to crystalize. Remove from mold brush with gold luster dust and place on cupcake as seen in photo.
Assembly
Start by filling the cupcake liners with 40-45 grams of Satin Red Velvetbatter.
Once cupcakes are baked and have cooled, proceed in filling with 10-13 grams of Topfil Choice Raspberry.
Using a pastry bag and round tip, proceed in icing each cupcake as seen in photo.
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