Rainy Day Project – Making Cupcakes

Next week is vacation week  in New Hampshire. After a week of warm sunshine, rain is in the forecast. Soooooooooooooo – what to do with kids or grandkids? There’s the museum and the planetarium. The mall if you are desperate.

Or you can have some fun in the kitchen. Cupcakes are just the thing!

I was down in Manchester earlier this week to tape a cupcake segment with Sean McDonald on ABC Affiliate/WMUR. The segment airs Saturday morning (4/21/12). Check out the clip on YouTube for tips and tricks.

Why not whip up a batch of cupcakes with your kids? Whether you make my favorite, Carrot Cupcakes or go for Chocolate, Chocolate Chip,Coconut or Lemon, your kids can help you mix and measure.

When you are ready to fill the muffin tins, an ice cream scoop works great. You can make regular cupcakes or minis or a mix of the two.

Now the fun begins! When the cupcakes are cool, frost and decorate them. I like cream cheese frosting and have a few variations to try. A piping bag makes quick and easy work of frosting and is lots of fun. Next, let the children go to town decorating the cupcakes with dried fruits, nuts or candies.

Cream Cheese Frosting
8 ounces cream cheese, at room temperature
1/4 cup (1/2 stick) softened butter
2 teaspoons pure vanilla extract
4-6 cups confectioners’ sugar

Put the cream cheese and butter in a large bowl and beat with an electric mixer on medium speed until smooth. Add the vanilla extract and beat until well combined.

Slowly add the confectioners’ sugar and mix until well blended. Increase mixer speed and continue mixing for 2 to 3 minutes, until the frosting is light and fluffy.

Chocolate Cream Cheese Frosting
7 ounces milk or dark chocolate, chopped
8 ounces cream cheese, at room temperature
1/4 cup butter, at room temperature
2 teaspoon pure vanilla extract
1 teaspoon espresso powder
4-6 cups confectioners’ sugar

Put the chocolate in a microwave-safe bowl. Zap the chocolate in the microwave on 50% power for 1 minute. Check and continue to microwave in 10-15 second intervals until the chocolate is almost melted. Let the chocolate sit for a few minutes to melt completely. Whisk until smooth.

Put the cream cheese and butter in a large bowl and beat with an electric mixer on medium speed until smooth. Add the chocolate, vanilla extra and espresso powder and beat until well combined.

Slowly add the confectioners’ sugar and mix until well blended. Increase mixer speed and continue mixing for 2 to 3 minutes, until the frosting is light and fluffy.

Peanut Butter Cream Cheese Frosting
8 ounces cream cheese, at room temperature
3/4 cup peanut butter
1 teaspoon pure vanilla extract
4-6 cups confectioners’ sugar

Put the cream cheese and peanut butter in a large bowl and beat with an electric mixer on medium speed until smooth. Add the vanilla extract and beat until well combined.

Slowly add the confectioners’ sugar and mix until well blended. Increase mixer speed and continue mixing for 2 to 3 minutes, until the frosting is light and fluffy.

Have a wonderful time with your kids! Bon appétit!

Want more? Click Here! for a complete list of and links to all the recipes on this blog!

Will you be cooking with kids this week? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button.

And if you’ve got a minute … many thanks for taking a look at my philanthropic project Eat Well-Do Good. Why not join me at the next Eat Well-Do Good dinner?

© Susan W. Nye, 2012

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2 thoughts on “Rainy Day Project – Making Cupcakes

  1. I was just about to say I liked your rustic toppings when suddenly the one I liked best with the chocolate, slivered almonds and chocolate chips morphed into something covered with blue candies — pretty, but startling!

    Like

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