It was lovely to see the return of the beautiful Miss T from The Beesley Buzz who made some scrummy Postman Pat Cupcakes.
Monkey and Mouse shared three fabulous dairy free recipes for kids, Pizza Pods, Fairy Cakes and Bread Rolls.
And the lovely Annabel from Tickle Fingers has been busy cooking with 50 toddlers over six days while raising loads of money for Save The Heroes. Do take a look at her incredibly inspirational post which is also full of fabulous photos and great tips for cooking with toddlers.
I share all posts on my Pinterest Board which is a great place for inspiration.
Follow Anne's board Kids In The Kitchen on Pinterest.
We make cupcakes a lot, but it's something the kids feel comfortable with, so I let them. I decided to teach Boo a simple recipe so that she would know easily how to make cupcakes herself.
We have some old fashioned scales, and although the show grams it's the ounces that show up in big letters. I told Boo the basic ingredients then said we needed 4 ounces of each and left her to weigh everything out. She was a little confused about the eggs, but I told her that a large egg weighs around 2 ounces so she would need two eggs. We weighed them just to make sure.
I deliberately left out the cocoa powder until last. She wanted to know if we needed 4 ounces of cocoa powder but I said we only needed a large spoon, but we had to take out a large spoon of flour first and then put in the spoon of cocoa powder into the flour.
I think she had fun working it all out.
- 4oz (120g) self raising flour
- 4oz (120g) caster sugar
- 4oz (120g) butter
- 2 eggs
- 1 tbs (15g) cocoa powder
- cream the sugar and butter in a large bowl until soft and smooth
- add the eggs and mix well
- take out 1tbs of the flour and replace with 1tbs of cocoa powder
- sieve the flour and cocoa powder into the bowl and fold in gently
- put a spoonful of mixture into each of 12 cupcake cases in a tray
- bake at 180C/gas mark 4 for 15 minutes.
For the icing
The little man mixed together
- 3oz (85g) butter with
- 6oz (170g) icing sugar
- 2tsp cocoa powder
until smooth and creamy.
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