Gluten Free Chocolate Cuppie.....

Easy Easy , 

Here's the recipe :

115g unsalted butter

115g Caster Sugar ( I usually reduce 25% )

2 Eggs 

115g Gluten Free Flour

1 tsp of Gluten Free Baking Powder

5 tbsp of Milk ( if you want it extra moist add one more tbsp )

1 tsp Vanilla Extract

2 tbsp Cocoa Power or preferable Chocolate powder 

Pre heat Oven to 180C

Mix butter and sugar till light and pale, fluffy

Add eggs one by one and beat on slow 

Add all dry ingredients alternately with milk on slow beat.

Chocolate add 2 tbsp of Gluten Free chocolate powder 

and 5 tbsp of milk.

Place it into cup cake cases and bake for 20 mins .

Icing

Layer I

Buttercream Icing 

250gm unsalted butter

Pinch of salt

125gm icing sugar

2 tbsp cocoa powder

Mix all together and place a small layer ontop

of the CC or any desired amount.

Layer II

Anchor Whip Cream

Whip the cream and pipe onto the chocolate CC

My son loves it!!!

Gluten Free Cookies

Gluten Free ( GF )  Cranberry / Lemon  Cookies



I used to buy commercial GF cookies for my two chipmunks.
They both can finish a box within less 
then an hour!!!

Each box costs me RM 15.90, 
which is very very expensive.

I have decided to do some research and experiement to develope 
a cookie recipe that is similiar 
to the commercial ones....

Here's the recipe:


1 1/4 cup of rice flour
1/2 tsp xanthan gum
1 tsp GF baking powder
1/4 cup of organic brown sugar 
( I usually add 20% lesser )
4 tbps of soft unsalted butter OR 
5 tbsp of corn oil
1 beaten egg
2 tbsp organic light corn syrup
1 grated lemon 
Organic Cranberry 1/2 cup OR Organic Raisins 


Preheat oven 150C fan

Place all ingredients into 
a food processor or cake mixer

Mix all together if you find the dough a bit dry please add a little milk.

Soak the cranberry into hot water 
for just 3-5 mins.

Remove the Cranberry/ Raisins from 
the hot water and press all the water out. 

Mince the cranberry/ raisins and 
mix into the dough.

Roll the dough to thickness of 1/4" to any shape you desire .

Put them onto baking sheets to bake 
for 8-10 mins to light brown.

Tada that's all.

easy easy !!!


You may use the same recipe to make decorated shape cookies , just without the cranberry.





Prepared the cookies for my son 
to decorate to present 
to his school teachers 
and his BFF's birthday

Here are his designs, not bad for a 5 year old boy , 

hehhehehhe.

He piped the board lines himself.

Cake Stenciling

This is my first cake stencil design.

Looks easy but not exactly hehheheh quite challenging I must admit. 
Lots of practice and exploring to do. 

Now butterfLai needs to buy more cake stencil hehehheheh.....

With matching inner designs ....

Oppa Gangnam Kimchi ....!!!

Classic Cabbage Kimchi 

1 Large Chinese Cabbage
3 liter water
250g Sea Salt 


1. Remove the outer leaves of cabbage
2. Cut into 4 lengthwise and rinse in between.
3. Rub half of the sea salt in between all the leaves       and set aside .
4. Balance half of the salt mix into the water and stir till salt desolved. Soak the cabbage into the salt water about 5 hours. 
Afterwhich please drain it and retain some salt water.


Stuffing

1 white radish peel and cut into thin strip
5 tbsp of korean chillie powder ( gochu-garu , available in any Korean marts )
10 cloves galic , minced fine
4 tbsp minced fresh ginger root
250ml fish sauce 
1 onion - finely chpped
1 brunch of chinese chives cut into lengths
1 carrot cut into stips 
1 tbsp sugar 

1. Prepare above stuffing, mix all together.
2. Speard the stuffing in between the cabbage leaves, make sure all the leaves are coated on BOTH sides.
3. Place the stuffed cabbage in an airtight container and allow it to sit at room tempreture for at least 12 hours. After which place it into the fridge for anothe 4 days and ready to be served.....yummmmm 

Healthy and high on pro biotic.......

I added coriander too ....besto hehhehehhehe

Inner Cake Designs ....Ta Da !!!

    InSide Cake Design ..... 
A new baking concept introduced in 2012.
I truly find it interesting. 
I decide to explore and lots of exploration , research, testing, trail and errors etc...
So its getting challenging ...

Here are some that I have baked and designed ....



Zebra Strip Design 

Rainbow Design 

Colourful Circles 

How to do :

Use any Butter Cake Recipe and divide into 6 different colours

Use a Cake  Pop Mould to make several different cake pops

Place a layer of unbaked buttercake batter and place the ready cake pops in between and cover with another layer of buttercream batter and bake as usual .

The result is liked this ....so pretty and so pretty easy too ;-)

 I did square for my son's Lego cake too .....
The same simple steps, prepare several colourful square cakes ( I used the hokkaido paper cups ) .
Once ready placed them into the buttercream batter and bakie!!! and the result is as below....ta da!

Gluten Free Cup Cake

Gluten Free Cuppie.....
Easy Easy , 

Here's the recipe :

115g unsalted butter
115g Caster Sugar ( I usually reduce 25% )
2 Eggs 
115g Gluten Free Flour
1 tsp of Gluten Free Baking Powder
3 tbsp of Milk ( if you want it extra moist add one more tbsp )
1 tsp Vanilla Extract


Pre heat Oven to 180C

Mix butter and sugar till light and pale, fluffy
Add eggs one by one and beat on slow 
Add all dry ingredients alternately with milk on slow beat.
Place it into cup cake cases and bake for 20 mins .

Above is vanilla flavour 

You can add 1 tbsp of coffee flavour for coffee flavour cuppie.

Chocolate add 2 tbsp of Gluten Free chocolate powder 

and 5 tbsp of milk instead of 3 tbsp.

Icing

200g of Shorterning

30g butter

100-150g of sugar icing

1 tsp of Vanilla 

Colouring please use food grading - Wilton 

I baked GF rainbow cuppie

Divide the batter into 6 equal portions and add the 6 colours ie
Red , Orange , Yellow , Green , Blue and Purple

Place the first colour Purple onto the base and follow by the rest
on top of each other ( reverse of the abovementioned ).
A thin layer will do.

Ta da!!!

Cake Pop by Cake Pop mold hehehhehhe

Cup Cakes Cup Cakes Cup Cakes

I usually use my Basic Buttercake recipe for all my cupcakes ...;-)

If I need to produce different flavour I just need to eliminate the vanilla first and once the batter is ready divide them into equal potions ie if I need three flavours , I just devide into three portions.

My usual flavours are 

Vanilla - add vanilla essence

Chocolate - add cocoa - every tbsp of cocoa added 
please add one extra tbsp of milk because cocoa is very dry 

Rainbow Cupcakes 

You need to prepare 6 bowls and divide your 

buttercake batter equally.

each bowl please add the required colour - 

Red

Orange

Yellow

Green

Blue 

Purple 

Please use food colouring ie Wilton

Use souffle cups 

Once all ready use a small spoon.

Scoop a small amount of each 

colour into the souffle cup 

please start with 

Purple

Blue

Green

Yellow

Orange 

Red

Scoop purple and lay it evently and 

follow by Blue and lay it evently and so on.

Ensure the batter is filled up to 70% only otherwise it will over spill from the cup.

Zebra Strip Cupcake

as for the zebra strip it is of vanilla & chocolate flavour 

Add vanilla and top with chocolate and 

vanilla and chocolate and lastly vanilla 

Coffee - add coffee essence