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Add DAWN® Golden Genoese Cake Base, water (1) and vegetable oil to a mixing bowl fitted with a beater and mix on slow speed for 1 minute and then 4 minutes on medium speed.
Add the water (2) and continue to mix on slow speed for 1 minute. Scape down and mix for a further 1 minute on slow speed.
Deposit at 30g into shallow cupcake cases. Bake in a deck oven at 170°C for approximately 18 minutes.
Temper some DAWN® Belgian Couverture Cabo Blanco White and dip one half of a fortune cookie – place on a silicone paper lined tray and allow to set.
When the cupcakes cool, pipe a tall swirl of DAWN® Strawberry Frosting and top with a half chocolate coated fortune cookie.
YIELD: Approximately 55 cupcakes @ 30g
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