Tuesday, May 25, 2010

Baking With The Babies & a Recipe

Yesterday the kids had a lesson in baking. I thought it would be a good thing to do to teach them to follow directions, pay attention, counting for my youngest, and measurements for my oldest.

They made Martha's Frosted Chocolate Buttermilk cupcakes and they turned out surprising well. Not because my kids made them (they of course have the talent of their mother), but because I am NOT a chocolate fan by any means. I was really pleased by how yummy they tasted.

After they napped, I let them decorate them and have them for snack. Here is how they looked. Oh, don't mind the crappy pictures of how messy my kids look. It is the first day of summer and we are taking a break from the getting up and getting dressed straight away. So no judgments please ...lol.



Now, since I felt so guilty about not posting anything for Make It Mondays. I will share the recipe for the cupcakes we made.

Frosted Chocolate Buttermilk Cupcakes

Ingredients

Makes 12.

  • 3/4 cup all-purpose flour (spooned and leveled)
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons unsweetened cocoa powder, preferably Dutch-process
  • 3 tablespoons unsalted butter, melted
  • 6 tablespoons buttermilk
  • 1 large egg
  • 1 large egg white
  • Light Cream-Cheese Icing

Directions

  1. Preheat oven to 350 degrees. Line standard 12-cup muffin tin (or two 6-cup muffin tins) with paper liners. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt; set aside.
  2. With an electric mixer, combine cocoa and 3 tablespoons hot water until a thick paste forms (this process intensifies the chocolate flavor). Add butter, buttermilk, egg, and egg white; beat until combined. Whisk in flour mixture until smooth.
  3. Scoop (or spoon) batter into prepared tin(s). Bake until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Transfer cupcakes to a wire rack to cool completely.
  4. Use an offset spatula or butter knife to spread icing over tops. Decorate as desired.

We did not use the icing from the recipe, but some in a can crap I had from a while back. I wanted to finish it off so we wouldn't waste it. If you want to have a printer freindly version of the recipe ... click here.


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