Mobirise




Blogging since 2009, I'm a 1950s housewife to the bone and I love to share what I've learned with others. I'm a lifelong foodie, raised with Sunday dinners at my grandmother's and daily scratch cooking in my childhood kitchen. I'm a nerdy homeschooling mama of 3, and a wife of 17 years.

I drink tea when I knit and coffee when I do everything else.



From Memorial Day to Labor Day!
Day 1 - Skirt Steak w/ Chimichurri
Day 2 - Top Sirloin w/ Homemade Rub
Day 3 -
Rib Eye w/ Herbed Butter
Day 4 - Rosemary Chicken
Day 5 - Top Sirloin Gyros
Day 6 - Kansas City Style Pork Chops
Day 7 - Steak and Mushroom Kebabs
Day 8 - Dad's Hamurgers, 2.0
Day 9 - Top Sirloin w/ Mushrooms
Day 10 - Kid's Lunch
Day 11 - Chicken Souvlaki
Day 12 - S'mores Cones
Day 13 - Short Ribs



Kitchen & Sewing Skills!
Intro - Syllabus
Lesson 1 - Running & Whipstitch
Lesson 2 - Cookies

Baking With Kids Chocolate Cupcakes

Domestic

I usually choose a cookbook every January to cook and bake my way through over the year. This year my youngest, Daphne, asked if she could pick one to work through as well! I told her that her brother and sister have baked their way through kid’s cookbooks and she chose one they used years ago! It’s called Baking With Kids and it’s been a family favorite for about 10 years now!

This is the first recipe she made from it this year, a simple scratch chocolate cupcake with a fudgy topping.

Chocolate Cupcakes – from Baking With Kids

1 1/2 cups all-purpose flour
1 teaspoon baking powder
pinch salt
1/4 cup unsweetened cocoa
3/4 cup granulated sugar
7 tablespoons soft butter
2 extra-large eggs
1/2 cup whole milk

Fudgy Topping
3 1/2 oz chocolate (Daphne picked semi sweet, use your preference)
1 tablespoon golden or light corn syrup
2 tablespoons butter

One of the things I really love about this cookbook is that it can reliably be used to teach kids to bake and cook because it follows the simple kitchen formulas you need to remember to really learn what you’re doing. This recipe follows the standard cupcake formula perfectly; whisk dry, add wet, spoon into bakewear. Bake. Voila!

Start by whisking the flour, baking powder, salt, cocoa and sugar together. Then add the butter, mix, add eggs, mix, add milk and mix again.

 

Spoon into cupcake liners and bake for 20 minute sat 350.
 

While they’re baking, mix the chocolate, corn syrup and butter in a heat safe bowl over a pan of simmering water till melted.
 

Let the cupcakes cool for at least 10 minutes before you frost them.

Voila! Frost with your fudgy topping (or don’t, they’re great plain too)!
 
No Comments