Mint Chocolate Cupcakes with the Kids

April 16, 2007 at 10:25 am 1 comment

Mint Chocolate Cupcakes

Making cupcakes with children is just fantastic. I’ve yet to find a child that doesn’t love choosing the papercases (if you can’t find funky ones at your supermarket, take a look at our huge online range at www.cottagecooks.co.uk where they come in different shapes and sizes too!).  They’re easy and quick to make, with most being cooked within 20 minutes so not far off the instant gratification that smaller hands and tummys crave. Add to that some brightly coloured icing and sprinkles for decorating and you’ve hit kid cake paradise!

Annabel and I made these Mint Chocolate Cupcakes last weekend….thanks to my friend Anna from Nigella.com for providing the recipe for these in UK measurements. Originally taken from the book “500 Cupcakes”, these are a big hit with children and adults alike…..aero in cupcake form. Next week, we’re going to try to make them chocolate orange flavour…….!

INGREDIENTS
225g self raising flour                                   4 tbsp cocoa powder
1teaspoon baking powder                            225g caster sugar
4 large eggs                                                    1 teaspoon mint essence
100g plain chocolate chips                           225g unsalted butter, softened

and for the icing…….
120g unsalted butter, softened                    225 icing sugar
1 teaspoon mint essence                                green food colouring
100g plain choc chips (chocolate sprinkles or crumbled flake works well too)

METHOD
Preheat the oven to 160C (fan oven 150C). Ask your little helper to pop 18 paper cake cases in muffin tins.

Sift the flour, cocoa powder and baking powder into  a large mixing bowl.

In another bowl, beat together the flour and sugar until well combined – this is where you need the softened butter. Add the eggs in one at a time, beating together after each addition.

Gradually add the flour mixture, stirring all the time – it’s a good idea for one to stir and one to pour. Make sure all the lumps are stirred out then add in the mint essence and chocolate chips and give another stir. Spoon the mixture into the cake cases – about a dessertspoonful in each one and the adult cook should put them in the oven to bake for 20-25 minutes.

Whilst they’re cooking, tidy away all the utensils used so far and get on with making the icing. Sift the icing sugar into a bowl and add the mint essence. Cut the butter into small pieces and add to the bowl then beat together well – I find it much easier to do this im my magimix but you need to be careful of kids fingers and sharp blades, obviously!  Add a little food colouring to turn the icing mint green.

Once the cupcakes are cooked, turn out onto a cooling rack for 10-15 minutes, then cover them with icing. No need for fancy piping a little angled palette knife does the job perfectly. Top with the choc chips whilst the icing is still wet (or they all fall off!). Sit back and enjoy.

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Entry filed under: Children's Cooking, children's food and eating.

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1 Comment Add your own

  • 1. KitchenGoddess83  |  December 5, 2007 at 7:37 pm

    They look stunning Dani. Delicious. The shop looks fabulous too, I’ll do some shopping once Christmas is over.

    George xx

    Reply

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