Orange Muffin & Walnut Cupcake Class (GF, DF, EF, SF) 香橙鬆餅和核桃蛋糕班 (無麩質 無蛋奶大豆)

Muffins and cupcakes are good afternoon snacks or bring-to-school snacks. On 9th July, we had an allergy-friendly baking class learning to make orange muffins and walnut mini cupcakes.

Each student got his/her own set and have hands-on practice.

 

The two recipes resulted in a very different cake texture.

We got to experience the use of gluten-free flours: coconut flour, sorghum flour, brown rice flour, white rice flour, quinoa flour and tapioca starch. 

 

Here are some orange muffins before putting into the oven...

and AFTER ( ‾́ ◡ ‾́ ):

The kitchen was filled with a nice orange aroma.

Here are the mini walnut cupcakes before putting into the oven....

and AFTER !

 

Looking at the nicely popped mini cakes is so satisfying. (o˘◡˘o)

Thank you all of you for coming and sharing your hearts. 

See you next time ╰(*´︶`*)╯