viernes, 30 de septiembre de 2016

World's Biggest Coffee morning

An here comes the gluten free strawberry cream rainbow cupcakes with a fluff vanilla buttercream topping.

For the frosting I mixed 160g of icing sugar (gluten free), 2 table spoon of milk, 150g butter and a teaspoon of vanilla extract. Then I added 150g of vanilla fluff.

miércoles, 28 de septiembre de 2016

World's Biggest Coffee morning... coming soon

Playing in the kitchen....

I used a receipe from the Honeybuns gluten free baking book. A great gift : new ingredients, new mixes, and so delicious.
So I did a first try at the Strawberry and cream muffins and they looked like this. They were really delicious.

But today I did a new version of it for my project. And they look very different...

See you on Friday to see the final project !