Description

EXTRA ITEMS REQUIRED

BUTTER-67 g

EGG-1

MILK-37 g

THICK CURD(EGGLESS)-60 g

METHOD:

BAKING

1. PREHEAT THE OVEN AT 200 DEG CELCIUS FOR 5-10 MIN
2. EMPTY PACKET 1 CONTENTS IN A BOWL.
3. TO THIS ADD BUTTER AND RUB THE MIXTURE UNTIL IT RESEMBLES BREADCRUMBS
4. ADD MILK EGG/CURD VANILLA ESSENCE AND MIX IN A SEPARATE BOWL
5. ADD THE EGG MIXTURE TO THE DRY BREADCRUMB MIXTURE AND BLEND WELL WITH A WHISK UNTIL NO LUMPS ARE SEEN
6. FILL THE BATTER IN THE CUPCAKE TRAY AND BAKE AT 180 FOR 20 MIN

DECORATION

 ADDITIONAL ITEMS REQUIRED

WATER

METHOD:

1. EMPTY PACKET NO 3 ADD EQUAL QUANTITY OF WATER OR MILK
2. CHILL IN THE REFRIGERATOR FOR 1 HOUR
3. BEAT THE CREAM IN ELECTRIC BEATER UNTIL STIFF PEAKS FORM
4. PUT THE CREAM IN PIPING BAG FITTED WITH NOZZLE AND SWIRL
5. ADD SPRINKLES ON THE TOP.

• For 12 pcs double the quantity