Live-streaming Class: Basic Cupcake
This basic cupcake is the perfect snack for school or as afternoon tea.
Come & learn to make this basic cupcake without the top 5 allergens - gluten-free, dairy-free, egg-free, soy-free, nut-free and vegan-friendly! The cupcakes are so delicious with a golden attractive outlook and soft texture.
This recipe can be an universal base for you to add on nuts (like walnuts in the picture but not include in this class), dried fruits and seeds.
Ｌess sweet than average gluten-free cake.
Learn about all ingredients and their characteristics of the basic cupcake;
Method in making the cupcake fluffy;
Instructions and techniques in making the cupcake.
Each student can make 12pcs mini cupcakes with size of diameter ~4.5cm.
Quinoa (Chenopodium quinoa), known as an "ancient grain", is considered a seed (vegetable) but is eaten like a grain - belongs same family as buckwheat, "pseudo-cereal". Quinoa flour is naturally gluten free. Quinoa contains complete protein and all nine of the essential amino acids which cannot be made by the body. Quinoa has a unique nutty and earthy flavour.