{"id":22621,"date":"2026-08-14T13:31:08","date_gmt":"2026-08-14T11:31:08","guid":{"rendered":"https:\/\/www.frotzfruits.com\/receta\/fruit-filled-cupcake\/"},"modified":"2026-08-14T13:31:24","modified_gmt":"2026-08-14T11:31:24","slug":"fruit-filled-cupcake","status":"publish","type":"recipes","link":"https:\/\/www.frotzfruits.com\/en\/recipe\/fruit-filled-cupcake\/","title":{"rendered":"Fruit-Filled Cupcake"},"content":{"rendered":"\n

A French madeleine<\/strong> recipe with a fruit filling<\/strong>, made with madeleine batter and two different filling options.<\/p>\n\n

This recipe allows you to use either FROTZ Raspberry Gellan<\/strong> or FROTZ Mango and Passion Fruit Gellan<\/strong> for the filling, both of which are formulated to withstand baking inside the cupcake.<\/p>\n\n

This Fruit-Filled Madeleines<\/strong> combines a French madeleine batter with two filling options: raspberry or mango and passion fruit.<\/p>\n\n

FROTZ fruit fillings are made with sucrose and gellan gum to create the fillings used inside the baked goods, offering two fruit options based on the same cupcake base.<\/p>\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

A French madeleine recipe with a fruit filling, made with madeleine batter and two different filling options. This recipe allows you to use either FROTZ Raspberry Gellan or FROTZ Mango and Passion Fruit Gellan for the filling, both of which are formulated to withstand baking inside the cupcake. This Fruit-Filled Madeleines combines a French madeleine … Read more<\/a><\/p>\n","protected":false},"author":11,"featured_media":22620,"template":"","recipe-category":[],"class_list":["post-22621","recipes","type-recipes","status-publish","has-post-thumbnail","hentry"],"acf":{"recipe_intro_text":"","recipe_servings":"","recipe_prep_time":"","recipe_cook_time":"","recipe_ready_in":"","recipe_calories":"","recipe_cuisine":"","recipe_cost":"","recipe_difficulty":"","recipe_video":"","recipe_gallery":"","recipe_ingredients":"French madeleine \nEgg \u2013 150 g\nSucrose \u2013 140 g\nInvert sugar \u2013 20 g\nWhole milk \u2013 50 g\nButter (82% fat) \u2013 135 g\nAll-purpose flour \u2013 160 g\nBaking powder \u2013 5 g\nFine salt \u2013 3 g\n\nRaspberry Gellan \nFROTZ Raspberry Pulp \u2013 160 g\nSucrose \u2013 30 g\nGellan Gum \u2013 2.8 g\n\nMango and Passion Fruit Gellan \nFROTZ Passion Fruit Pulp \u2013 40 g\nFROTZ Mango Pulp \u2013 120 g\nSucrose \u2013 30 g\nGellan Gum \u2013 2.8 g","recipe_steps":"

French Madeleines<\/h4>\n
    \n \t
  1. Beat the eggs with the sugar until pale.<\/li>\n \t
  2. Sift the flour using the sifter and add the salt.<\/li>\n \t
  3. Add the milk and melted butter to the beaten eggs.<\/li>\n \t
  4. Stir in the sifted flour.<\/li>\n \t
  5. Let the dough rest for 24 hours<\/strong>.<\/li>\n \t
  6. Remove the dough from the refrigerator and let it sit at room temperature for 1 hour<\/strong>.<\/li>\n \t
  7. Bake at 200 \u00b0C in shell-shaped molds or similar<\/strong>.<\/li>\n<\/ol>\n

    Raspberry Gellan<\/h4>\n
      \n \t
    1. Mix the pulp in a saucepan and heat it to 40 \u00b0C<\/strong>.<\/li>\n \t
    2. Sprinkle the gellan in a fine stream along with the sugar and dissolve.<\/li>\n \t
    3. Bring the mixture to a boil and transfer it to a bowl.<\/li>\n \t
    4. Let it set before using.<\/li>\n<\/ol>\n

      Mango and Passion Fruit Gellan<\/h4>\n
        \n \t
      1. Combine the fruit pulp in a saucepan and heat to 40 \u00b0C<\/strong>.<\/li>\n \t
      2. Sprinkle the gellan in a fine stream along with the sugar and dissolve.<\/li>\n \t
      3. Bring the mixture to a boil and transfer it to a bowl.<\/li>\n \t
      4. Let it set before using.<\/li>\n<\/ol>","recipe_related_product":[20971,20866,20934],"recipe_related_recipes":"","recipe_related_tricks":"","recipe_related_faqs":"","recipe_related_link_blocks":"","recipe_related_posts":""},"yoast_head":"\nFruit-Filled Cupcake - Frotz<\/title>\n<meta name=\"description\" content=\"A French madeleine recipe with a fruit filling, made with madeleine batter and two different filling options. 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