Ingredients

2000g AM Mudcake Mix

Complete 10kg 50023104

600ml Canola Oil

850ml Water

120g White Miso Paste

1300g Orieta Salted Caramel

5kg 50106402

1500g Pinnacle Cream

Cheese Topping 6kg

50105569

METHOD: CUPCAKE

1. Add Mudcake Mix, oil and water to mixing bowl. Mix on 1st speed for 1 minute and scrape down. Mix on 2nd speed for 2 minutes.
2. Deposit 95g into paper lined muffin trays then bake at
   180ºC for 25 minutes until cooked.

METHOD: TOPPING

1. Combine white miso paste with 1000g of Orieta Salted Caramel then add to piping bag.
2. Mix remaining 300g of the Orieta Salted Caramel into
   the Cream Cheese Topping and set aside.
3. Once cupcakes are baked and cooled completely
   make a hole in the centre to pipe in 20g of the miso salted
   caramel filling.
4. Once all cupcakes are filled use a size 7 star nozzle in
   the piping bag and pipe 50g of the Salted Caramel
   Cream Cheese Topping on top of the cupcakes.