Chocolate Muffin


Mauri Chocolate Muffin Mix350g
Chocolate ChipsAs Desired

Baking Step:

  1. Blend all the ingredients at slow speed for 1 min.
  2. Scrape bowl and mix for 4 mins at medium speed.
  3. Deposit batter into muffin mould until 1/3 full.
  4. Bake at 190˚C for about 20 – 25 mins.

*Recipe makes about 15 pcs of muffins (50g batter)

Moustache Cake


Group 1
Mauri Sponge Cake Mix (Chocolate)500g
Whole eggs500g

Group 2
Corn Oil125g

Mauri Non-Dairy Whip Topping150g

Baking Step:

  1. Mix group 1 for 1 min at low speed.
  2. Scrape sides to ensure no lumps.
  3. SIncrease to high speed and mix for 6 mins.
  4. Gradually add in group 2 and mix at low speed for 30 secs.
  5. Add batter to baking tin until approximately 3/4 full.
  6. Bake at 180 – 190°C. Baking conditions may vary depending on batter scaling weight and oven characteristics.
  7. Remove from oven and let it cool before serving.
  8. Thaw Mauri Non-Dairy Whip Topping in the chiller before use. Whip up Mauri Non-Dairy Whip Topping until firm peaks. Decorate as desire.

Strawberry Chill Cheesecake

Base & Topping Ingredients:

Digestive Biscuit350g
Melted salted butter50g
Mauri Strawberry Filling – Topping35g

Cheesecake Ingredients:

Full Cream Milk75g
White Chocolate50g
Cream Cheese200g
Gelatine (soaked in 18g water)6g
Mauri Non-Dairy Whip Topping6g
(whipped to soft peak)

Base & Topping Baking Step:

  1. Mix the crushed digestive biscuit with melted butter.
  2. Place the biscuit mixture on the base of the cake ring (6 inches).

Cheesecake Baking Step:

  1. Heat and stir full cream milk, white chocolate, cream cheese and sugar over double boil until mixture is smooth.
  2. Add soaked gelatine, stir and mix well. Set aside to cool.
  3. Once cooled, add in Mauri Non-Dairy Whip Topping (whipped to soft peak) and mix well.
  4. Put mixture into the pre-prepared ring mould with digestive biscuit base on the bottom. Keep in refrigerator until set.
  5. Top with Mauri Strawberry Filling and fresh strawberries.



Mauri Donut Mix 500g
Mauripan Instant Yeast 11g
Vegetable Oil 25g
Cold Water (0-1°C) 230-245g

Baking Step:

  1. Put all the ingredients in a mixer with dough hook attached.
  2. Mix until the dough is fully developed.
  3. Rest dough for 10 mins and cover the dough to prevent skinning.
  4. Roll the dough and cut with donut cutter.
  5. Leave to proof at room temperature for 40 – 45mins.
  6. Fry the donut until golden brown.
  7. Coat the donut with various type of Mauri Donut Coating or dusting sugar.
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