Ruby Chocolate and Berries Cupcake

The cupcake with something classic, something new and something pink.

The big surprise here is the frosting. It has a milk-sour taste, thanks to the sour cream and the special Ruby chocolate. The newest type of chocolate recently developed by Barry Callebaut owes its pink colour to a special technology in the processing of Ruby cocoa beans without any artificial flavours and colour additives. It gives a completely natural light pink color and a playful, acidic touch to this less sweet, very fluffy and fresh frosting.

Your favorite Vanilla Cupcake from fluffy, creamy batter, mixed and baked immediately in our bakeries, also has something new – a heart of sweet forest berry jam. It gives a dense and juicy sound to the finished pastry through the baking process.
The finishing touch are a few strokes of Ruby chocolate.

Weight: 90 g +/- 5%

Ingredients: Cow's butter, ruby chocolate, eggs, white sugar, white wheat flour, wild berrys jam, sour cream, powdered sugar, cream cheese, cow's milk, baking powder, vanilla extract, salt.

Allergens are in bold.

Nutrition Facts. Amount per 100 grams: Energy 1777.3 kJ/424.8 kcal. Fats: 26.3 g, of which Saturates 16.1 g. Carbohydrates 41.9 g, of which Sugars 32.3 g. Protein: 5.2 g. Salt: 0.3 g.