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Sugar Pearls Turquoise Large 60 g
What should not be missing in your bakery? Of course, super cute sugar sprinkles for extraordinary decorations. Enchant your guests with cupcakes, muffins and other nibbles and surprise everyone with these sugary sweet pearls. Especially children are delighted with the colorful variety of the sprinkles, because great works of art are created in seconds. Different, round sprinkles, in turquoise you will find packed in a 60 gram container.
Data sheet
- Size
- Ø 7 mm
- Weight
- 60 g
- Country of production
- Germany
- Ingredients
- Sugar, dextrose, glucose syrup, wheat starch, colorants: E133, E141, E172, carrier: E555, glazing agent: E904
- Stock note
- Store in a cool, dark and dry place
- Note
- Not suitable for baking with
- Allergens
- Gluten
- Product Lactose Free
- Yes
- Product suitable for vegetarians
- No
- Product Gluten Free
- No
- Product Vegan
- No
- Product is kosher certified
- No
- Product is halal certified
- No
Sugar Pearls Turquoise Large 60 g
The colorful sprinkles can be used in many ways. The sprinkles look sweet not only on cupcakes, cakes and pastries, but also as table decorations, Guetzli and Glacé.
How about juicy carrot cupcakes and as decoration the colorful sprinkles? Also suitable as an afternoon program with the kids. Super easy and delicious.
For 12 cupcakes you need the following ingredients:
100 g carrots70
g soft butter (best room tempered)
70 g sugar1
pck. vanilla sugar2
eggs
125 g flour1
tsp. baking powder50g
ground almonds
For the topping
:200 g Philadelphia
40 g sugar1 Vanilla bean
1 tsp lemon juiceSome
cinnamon
ProGel color Your choice
Sugar decor Your choice
Place 12 cupcake molds in the muffin tin and heat the oven to 180° top/bottom heat.
Peel the carrots, grate them finely and set the finely grated carrots aside.
Mix the softened butter in a mixing bowl until creamy and gradually add the sugar and vanilla sugar, stirring until the mixture is homogeneous.
Add the two eggs. Stir in each egg for about 1-2 minutes on the highest speed.
Now mix the flour with the baking powder and add to the butter-sugar-egg mixture. It is best to let the flour mixture pass through a sieve so that you get a wonderfully fine dough. Finally, stir in the carrots and almonds. Divide the batter evenly into the paper cups. Make sure that the cups are not filled to the top. You should end up with 12 cupcake cups filled. The cups will rise nicely when baked. If you put too much batter in the pan, the cupcake may overflow. Bake the cupcakes for about 20 minutes. To make sure your cupcakes are done baking, you can do the stick test. To do this, take a toothpick, poke it into the bottom of your cupcake and pull it out again. If no dough remains on the toothpick, your cupcake is ready. Otherwise, put the cupcakes back into the oven for another 2 minutes.
For the topping, mix the Philadelphia with sugar, vanilla seeds, some cinnamon and lemon juice until smooth. To give your topping a nice color, you can color the mixture with one or more ProGel food coloring. To do this, divide the mixture into several small containers and add a dab of the color of your choice to each container. Once you have mixed everything well, pour everything into a Piping bag, equipped with a large star-shaped nozzle. Now spread the cream with circular motions on the cupcake. And now comes the best...take the sprinkles and sprinkle them easily over the cupcakes. Just the way it suits you. Easy as pie and looks super cute. Is this carrot cupcake recipe too normal for you? Then try our Carrot cupcakes with ginger and crème fraîche. Be creative and use other ingredients instead of carrots, such as blueberry, strawberry, rhubarb or even chocolate chips. Anything goes. Invent the cupcake that suits your taste. Have fun trying it out!
Cupcake course at miniSchoggi
Would you like to learn more about the sweet, round cakes? Then you are in our Cupcake courses perfectly taken care of. The combination of the airy pastry and pretty decoration options make the cupcake a universally popular treat, which fits any occasion.
Nutrition facts / 100 g
Energiewert in kJ | 1663 kJ |
Energiewert in kcal | 391 kcal |
Fett | 0.00 g |
davon gesättigte Fettsäuren | 0.00 g |
Protein/ Eiweiss | 0.50 g |
Salz | 0.03 g |
Kohlenhydrate | 98.00 g |
davon Zucker | 96.00 g |
Allergen information
- Material designation
- Coated tablets with added colorants
- Cereals and cereal products containing gluten
- Contains
- Crustaceans and crustacean products
- Does not contain
- Eggs and egg products
- Does not contain
- Fish and fish products
- Does not contain
- Peanuts and peanut products
- Does not contain
- Soy and soy products
- Does not contain
- Nuts and nut products
- Does not contain
- Milk and milk products
- Does not contain
- Celery and celery products
- Does not contain
- Mustard and mustard products
- Does not contain
- Sesame seeds and sesame seed products
- Does not contain
- Sulfur dioxide and sulfites
- Does not contain
- Lupine and lupine products
- Does not contain
- Molluscs and mollusc products
- Does not contain
- Milk sugar (lactose)
- Does not contain
-
Quick summery madeleines
Posted in: Seasonal recipe ideas, Sweet recipes, Summer & 1 August, Cakes and pastries, Cookies and biscuits, Cakes and cupcakes, Sweet pastryAugust 4th 20235 LikedRead more