Bahan-bahan :

113 gm tepung naik sendiri

113 gm gula castor
113 gm mentega
2 biji telur
Sedikit orange emulco

Cara:
Semua bahan dicampurkan bersama dan diputar dengan kelajuan tinggi selama 3 minit.
Hentikan mixer, jangan over-mixed. Isikan 1/2 adunan ke dalam acuan kerana ia akan naik tinggi nanti.

 
 1.    Gluten Free chocolate cupcake with coffee Icing

 for the taste of coffee, use rice milk in the batter in place of the coffee and make a vanilla or chocolate
flavored icing.

Preheat the oven to 350 degrees

Whisk together the dry ingredients:

3/4 rounded cup sorghum flour

3/4 rounded cup potato starch, cornstarch or tapioca starch
1/2 cup unsweetened cocoa powder
1 cup organic cane sugar
1/2 teaspoon sea salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum

Add in and beat till smooth:

1 cup warm coffee (not too hot or it will make the potato starch gluey)
1 tablespoon Ener-G Egg Replacer beaten with 1/4 cup warm water
3 tablespoons light olive oil
2 teaspoons bourbon vanilla extract
1/2 teaspoon light tasting rice vinegar

Beat the batter for a full two to three minutes until all the ingredients are incorporated and the batter is
smooth.

Using an ice cream scoop, plop the batter into the cups and smooth the tops.

Bake in the center of a preheated oven till done- about 20 minutes or so.

Cool the cupcakes on a wire rack (don't let them sit in the baking pan too long or they'll get soggy).

Frost when completely cooled. See recipe for coffee flavored icing below.

 
 
 
 
 
 
 gluten-free vegan batter:

Gluten-free vegan batters are a tad different than wheat and white flour batters. They are stiffer at first,
then stretch and get sticky as the xanthan gum and egg replacer do their thing.

If the batter "climbs" the beaters, slow down the speed and slightly lift the beaters to encourage the batter
to move back down into the bowl. Move your beater around the bowl in figure eights, at a slight angle.
Practice your technique- soon you'll be winging around gluten-free vegan baking like a pro.
Vegan Coffee Icing Recipe

2 cups confectioner's (powdered) sugar

2-3 tablespoons Spectrum Organic Shortening
2-4 ounces cold coffee, as needed
1 teaspoon bourbon vanilla

Starting with the least amount of liquid, beat the sugar to incorporate the shortening, coffee and vanilla. if
you need more liquid, add a small amount at a time. beat for two minutes or so until smooth.

If you need to stiffen the frosting, add a little more confectioner's sugar.

Chill the frosting before using it. I chill it, covered, for roughly an hour.

Frost the cupcakes. Cover in an air-tight container until serving. best eaten the first day. If making ahead
of time, chill frosted cakes briefly in the freezer before wrapping individually and freezing.

 
 1.    Swiss Meringue Butter Cream

5 large egg whites

1 pound butter (4 sticks) at room temperature divided into tablespoons
1 cup granulated sugar
1 teaspoon vanilla

Bring a sauce pan of water to a simmer and in a metal bowl combine the egg whites and sugar. Whisk the
eggs and sugar in the bowl sitting over the pan of water (not in the water) for several minutes until the
mixture is creamy and there is no grit if you rub the mixture between your fingers.

Then transfer the eggs to your stand mixer with the whisk attachment and beat them to stiff but not dry
peaks. Allow this mixture to cool completely (roughly 10 minutes). Then on medium speed begin slowly
beating in all the butter a few tablespoons at a time and then add the vanilla. The mixture might look a
little curdled at first, however continue beating until it comes together in a light fluffy mixture. Then remove
the whisk attachment and use the paddle to mix the frosting on low speed for 2-3 minutes to beat any air
bubbles out of the frosting.

 
 1.    Super Vanilla Cupcakes

Ingredients:
•1 3/4 cups cake flour, not self-rising
•1 1/4 cups unbleached all-purpose flour
•2 cups sugar
•1 tablespoon baking powder
•3/4 teaspoon salt
•1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
•4 large eggs
•1 cup whole milk
•1 teaspoon pure vanilla extract

Start the oven pre-heating, setting it for 325 degrees.

Get your cupcake pans ready by lining them with paper liners.

Set-up your electric mixer with the paddle attachment. Use this to combine the flours, salt, sugar and
baking powder, mixing on low speed. Then add the butter a few cubes at a time, and let it mix until the
butter is just coated with the flour, then stop the mixer.

In a separate bowl, combine the vanilla extract, milk and eggs, whisking well. Turn mixer back on to
medium and slowly pour in the wet ingredients. Use a spatula to scrape the sides of the bowl as you pour
this part in. Do not overbeat the batter.

Use a small ladle or measuring cup with a spout to fill the cupcake tins. Only fill each cupcake liner two-
thirds or your cupcakes will rise to far when they bake and burn onto the pan.

The cupcakes should bake for approx 17-20 minutes. Halfway through baking, rotate the pan in the oven.
Test cupcakes to see if they are done by sticking a toothpick down into the center of a few of them. You
want to see the toothpick come out "clean" with no batter sticking to it.

This recipes makes about 30 cupcakes.

When the cupcakes are done, tip them out of their tins and let them finish cooling by sitting on a wire rack.
DO NOT FROST CUPCAKES UNTIL THEY HAVE COOLED COMPLETELY. Otherwise, the frosting
melts and drips right off the cupcake.

Serve cupcakes at room temperature. Store them covered in plastic or sealed in the refrigerator. Eat
within three days for best texture and freshness

 
 
1.    Coca Cola Cupcake

Coca Cola Cupcake Recipe

1 1/3 cups plain flour
1/2 cup plain yogurt
1 tsp vanilla extract
1/2 tsp baking soda
3/4 cup sugar
1/4 tsp salt
1 large egg
1/2 cup unsalted butter
3/4 cup Coca-Cola or carbonated cola drink
4 Tbsp cocoa powder

Coca-Cola Cupcake icing

2/3 cup pure icing sugar

1/2 cup unsalted butter, softened
1-2 Tbsp Coca-Cola or carbonated cola

Coca Cola Cupcake Recipe Directions

Preheat oven to 180C.

In a large bowl, combine the flour, sugar, baking soda and salt. In a separate jug, mix together the egg,
yogurt and vanilla.
Gently heat the butter, cocoa and Coca-Cola in a heavy saucepan until melted, then add to the bowl of
dry ingredients and mix with a wooden spoon.
Add the yogurt mixture to the batter and stir well until everything is incorporated.
Portion out the batter into patty-lined muffin tins. Fill to about two-thirds to three-quarters full. The recipe
should make about 12-15 standard sized cupcakes.
Bake at 180C for about 20 minutes or until a skewer inserted comes out clean.
Pipe the Coca-Cola icing onto the cooled cupcakes and decorate with cola bottles and a heavy dusting of
cola sherbet.

To make the icing, beat the butter using an electric mixer until it is light and fluffy. Add the icing sugar and
beat until incorporated. Add 1 tablespoon of cola and beat. Add more cola and/or icing according to
texture and taste.

 
MOIST CHOC. CAKE
 
BAHAN A : diayak
 
2 cwn tepung gandum
1 cwn serbuk koko
1sudu kecil baking powder
1sudu kecil soda bicarbonate
 
BAHAN B :
 
4 biji telur
2 cwn gula halus
1 cwn susu pekat
1 cwn minyak
1½ cwn air panas mendidih
 
CARA MEMBANCUH ADUNAN :
 
Pukul gula + telur = kembang (high speed) saya pukul dalam 10 minit . Kemudian masukkan susu pekat ,
pukul sekejap dan masukkan minyak dan pukul menggunakan aras low speed .
 
Masukkan bahan A iaitu tepung - sedikit demi sedikit dan kacau perlahan-plahan sehingga betul-betul
sebati .Kemudian masukkan air panas dlm adunan tadi (part ni tak perlu pukul just ratakan ngan senduk
kayu).
 
Akhir sekali saya masukkan bancuhan kek ini dalam cup kertas ( masukkan 3/4 saja bancuhan kek ini ke
dalam cup kertas jangan sampai penuh)dan bakar selama 15 minit dalam suhu 180 darjah celcius atau
sehingga kek masak . Cara lain untuk nak check sama ada kek dah masak ialah dengan mencucuk
bahagian tengah kek dengan lidi , jika lidi yang ditarik keluar itu bersih bermakna kek dah masak .
 

 
 

RESEPI UNTUK COKLAT GANACHE :

 
Sukatan biasa digunakan membuat ganache ialah:
 
300 gm krim pekat/putar
500 gm coklat masakan(cincang halus)
30 gm mentega
 
Kaedah asas membuat ganache:
 
1) Cincang coklat masakan kecil-kecil.Masukkan mentega sekali dengan coklat yang sudah dicincang ini.
2) Panaskan krim hingga mendidih. Angkat.
3) Masukkan coklat dalam krim dan kacau hingga coklat cair.
4) Biarkan ia sejuk beberapa jam sebelum digunakan.( Boleh juga teknik double boiling untuk masak
coklat ganache ini)
 
 
 

 
 butter cake/cupcakes
 
BAHAN-BAHAN :
 
3  biji telur
1 cawan butter
1 cawan gula castor
1 1/2 cawan tepung naik sendiri
1/2 cawan susu segar
1 sudu esen vanilla
 
- Dalam bekas yang sesuai masukkan semua telur dan pukul telur kemudian masukkan gula dan
butter . Pukul semua bahan sampai kembang dan fluffy.
 
- Masukkan susu segar , tepung , vanilla esen dan pukul lagi untuk semua bahan menjadi mesra
selama 3 minit.
 
- Masukkan bancuhan ini ke dalam paper cup yang sesuai dan tabur la sugar springkles . Pre-heat
oven selama 10 minit dalam suhu 160 darjah celcius . Bila habis semua adunan di masukkan
dalam paper cup , boleh la dibakar cupcake ini dalam suhu 160 darjah celcius selama 20 minit
atau sampai cake masak .
 
* Nak tau cake dah masak ialah dengan mencucuk lidi ke dalam aduanan kek itu , kalau lidi yang
ditarik keluar dari kek tu bersih maknanya cake dah masak tapi kalau ada tepung yang melekat
kiranya belum masak la kek tu so kena la masuk balik dalam oven dan bakar lagi sampai la kek
tu masak...

 
Cupcake coklat topping peanut butter
 
 
 
 
BAHAN-BAHAN :
 
3  biji telur
1 cawan butter
1 cawan gula castor
1 1/2 cawan tepung naik sendiri
1 sudu besar serbuk koko
1/2 cawan susu segar
1 sudu esen vanilla
 
TOPPING:
 
Mentega kacang dengan jalur coklat secukupnya
Gula hiasan bewarna
 
CARA BANCUHAN :
 
- Dalam bekas yang sesuai masukkan semua telur dan pukul telur sekejap anggaran 2 minit
kemudian masukkan gula dan butter . Pukul semua bahan sampai kembang dan fluffy.
 
- Masukkan susu segar , tepung , vanilla esen dan pukul semua bahan selama 2-3 minit atau
sehingga adunan menjadi creamy sebati .
 
- Masukkan bancuhan ini ke dalam paper cup yang sesuai . Pre-heat oven selama 5 minit dalam
suhu 167 darjah celcius . Bila habis semua adunan di masukkan dalam paper cup , boleh la
dibakar cupcake ini dalam suhu 170 darjah celcius selama 20 minit atau sampai cake masak .
 
- Keluarkan cake dan biar sampai betul-betul sejuk sebelum boleh disapu topping .
 
* Nak tau cake dah masak ialah dengan mencucuk lidi ke dalam aduanan kek itu , kalau lidi yang
ditarik keluar dari kek tu bersih maknanya cake dah masak tapi kalau ada tepung yang melekat
kiranya belum masak la kek tu so kena la masuk balik dalam oven dan bakar lagi sampai la kek
tu masak...