Butter Milk and Sour Cherry CupCakes

I made these cupcakes with 370g Gluten free Butter cake mix and my home made 5 minutes quick butter milk which keeps the cupcakes very moist and fresh!

1. Pre-heat your oven to moderately hot.
2.To make fresh butter milk, Mix 20ml of apple cider vinegar and 290ml of cold fresh milk, stand for 5mins.
3. Add gluten free butter cake mix and the butter milk and 1 egg until everything is just combined.
4. Spoon in the mixture into 12 standard muffin baking tray which is spray-oiled and dusted with gluten free plain flour.
5. Garnish the top of the uncooked muffins with bottled sour cherries that are drained well.
6. Bake the cupcakes for 20-30mins (check every 10minutes with bamboo sticks).
7. Dust with gluten free icing sugar to taste. Enjoy!!

Gluten Free Soft White Large Crusty Bread

I modified the recipe came with 'Easy Bakers Special White' Bread Mix from LAUCKE FLOUR to make my bread softer inside and crusty on the outside and baked it in the bread maker basic cycle at medium darkness.

1. For the 500g portion power size, I mixed 8g of instant yeast with 380cc of warm water and left the solution for 5mins.
2. Place the solution of 1. into the bread mixing/baking chamber and add 1 table spoon of softened butter, 500g portion bag of the bread mix, 1 table spoon of Xanthan Gum power and 1/8 cup of white sugar in the mentioned order.
3. Set the bread maker for basic cycle for around 1000g medium darkness of the crust. Usually the cycle is between 3hrs to 3hrs and 30mins.
4. Stand the baked bread for 10-15mins in the baking tin before taking it out to cool. Enjoy!!

Lamb and garden vegetables meat sauce with butter coated rice noodles

The sauce was made in Microwave oven!
1. Break up the minced lamb as fine as possible in a large microwave safe container and spray the surface of the meat with oil.
2. Heat the mince in the microwave until half cooked, then add finely chopped onion(I used 1 medium sized white onion)and mix it well with the mince, add garden vegetables mix (I used frozen one), Tomato puree, tomato paste, BBQ source, vegetable stock powder and dried rosemary.
3. Mix them all well together in the microwave safe large container and heat until the sauce gets slightly darkened from caramelized natural sugars in the vegetables.
4. While standing the sauce, place rice noodles in the large heat safe lidded container, pour boiling hot water carefully until all the noodles are submerged and place the lid and wait about 7-8 minutes.
5. Drain the hot water carefully, coat the noodles with butter (about 1/2 table spoon/serve), sprinkle white pepper.
6. Serve with the source and garnish with your favorite boiled vegetables!
Everything was naturally sweet! 1kg of lamb, 400g of vegetables, 1.5L of Tomato puree and other sauces to taste will serve 4-5 people.

Blueberry sweet bread

I baked a loaf of Blueberry sweet bread using a gluten free butter cake mix! I mixed soda water instead of just water, added an extra egg and 2/3 cup of frozen blueberries dusted with corn flour, then mixed all the other required stuff together with spatula until everything was combined (the instruction on the box said that I had to use powered mixer, but I didn't have to.) The result was very good! I served it with bit of gluten free icing powder on it. Peppermint tea went well with the cake.