Never mind that Mommy was lazing on the sofa reading.
Well, what could I do? After all, I did encourage him to like baking with me! So I got off my a** and took out the mixer.
And we made some cupcakes.
These cupcakes are great because they are really quick to put together. Since it is now the school holidays, and if you are looking for an easy recipe to bake with your kiddo(s), then this is a fantastic recipe to try.
The first thing to do is to sift the flour, bicarbonate of soda, baking powder, salt, cornstarch and coca powder in a mixing bowl.
Using the paddle attachment of a mixer, I mixed the dry ingredients.
While that was going on, Aden mixed the wet ingredients - oil, buttermilk, coffee, vanilla extract and egg - in a bowl.
He absolutely loves doing this.
Then the wet ingredients were poured into the mixing bowl.
The cupcake liners were placed in a muffin pan.
And the batter was poured into the liners.
You can tell my son is part Chinese when he smiles.
The cupcakes were baked. And then cooled.
And you can frost them anyway you like. Or leave them unfrosted if you wish.
I used a Swiss Meringue Buttercream to frost these cupcakes. But an American Buttercream would be good too, as it is a lot easier and quicker to make.
Aden topped the cupcakes with some sprinkles, and all that was left was to eat the cakes!
Chocolate Cupcakes (Makes 24)
Adapted from "Barefoot Contessa at Home" by Ina Garten
Note: The recipe for Swiss Meringue Buttercream can be found here.
1 3/4 cups plain flour
2 cups sugar
3/4 cups good cocoa powder - I used Valrhona
2 teaspoons bicarbonate of soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee - I mixed 1 tablespoon of instant espresso powder with 1 cup of hot water
Note: I used half of this recipe to make 12 cupcakes.
Sift the flour, sugar, cocoa, bicarbonate of soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined.
In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry.
With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
Pour the batter into the prepared cupcake liners and bake at 180°C for 20 to 25 minutes, until a cake tester comes out clean.
Cool in the pans for 20 minutes, then turn them out onto a cooling rack and cool completely.
I am submitting this recipe for Cook-Your-Books hosted by Joyce from Kitchen Flavours.