As a child, one of my favourite memories was cooking and baking with my Mum at the weekends. We used to bake Victoria sandwich cakes, cheese scones and jam tarts. As I grew older this progressed to roast dinners and home made toad in the hole.
Since then my love of cooking has continued, with cupcakes and pasta dishes being regular occurrences. I think cooking with your kids not only gives you an opportunity to pass on a vital skill, but also to bond with your child.
There are dozens of recipes that are ideal for cooking with your kids, as they're straightforward to make and don't take hours. Essential if your kids have a short attention span!
This week, I bring you the easiest and yummiest recipe for cupcakes:
I've tried quite a few recipes for cupcakes, but this one from www.mumswhobake.com is my favourite.
What you'll need for 24 small cupcakes:
- 250g (8oz) Plain Flour
- 250g (8oz) Caster Sugar
- 250g (8oz) Soft Margarine (stork) or softened unsalted butter
- 3 teaspoons baking powder
- 3 teaspoons vanilla essence (or alternative flavouring)
- 4 eggs
- Pre-heat the oven to 180C (350F), Gas Mark 4.
- Place all the ingredients into a mixing bowl or food processor and beat until smooth. You can also use a wooden spoon to mix the ingredients, especially if you want the kids to do the mixing.
- Place cupcake cases into muffin tray. Have a look for silicone cases which are reusable and much easier to remove from the cake.
- Spoon in the mixture into the cupcake cases, about 75% full
- Bake in the oven at 180C (350F), Gas Mark 4 for 15-18 mins – until well risen and the cake springs back when gently pressed.
- Leave to cool in the tin then place on a cooling rack.
For buttercream icing you will need:
- 175g (6oz) softened butter
- 350g (12 ½ oz) Icing Sugar
- 3 Tbsp boiling water Few drops of vanilla extract/strawberry flavouring/cocoa powder