I tried out a new gluten-free cake mix
that was sent to my office the other day, and it was superb, better
than the cake flour I normally use.
It is available from selected Fruit &
Veg City or Dischem health pharmacies.
It's super easy, all you do is whisk
together 3 (room-temperature) extra-large eggs together, add in cake
mix and ½ cup or water and ½ cup of canola oil.
Pour into cupcake trays – it makes 18
large cupcakes. One tray of cupcakes bakes for about 25 to 30 minutes
at 160 degrees Celsius, until slightly golden and the sponge springs
back when lightly touched.
'Zoo-biscuit' icing:
Named so, because when I passed these
cupcakes around to my colleagues, they decided the icing tasted
exactly like zoo-biscuits do. A total coincidence I tell you...
So here goes:
100g of butter, softened
50ml of milk
a teaspoon of rose essence
a teaspoon of rose food colouring
seeds from one large vanilla pod
400g of icing
Mix all the ingredients together and
add icing sugar bit by bit, until desired icing texture is reached.
Hmmmm delish!
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