Having a toddler, one’s life is always exciting. The joys of childhood are playing out in front of my eyes, and sometimes I wonder if I was as happy a child like this little one.
We have been blessed with this boy, beyond words. He is bright and intelligent, sometimes too clever for my liking! He observes with absolute dedication and then baffles me with small notions and sayings and further more charms me with his openness about love and affection.
Hubby told me yesterday, as I was groping my boy, kissing him and cuddling him until both of us had no breath left – “baby, you know you will only be able to this to him for another three years, and then he would want you to lay off…”
It felt like my heart skipped a million beats…
These Swirly Cupcakes are just so gorgeous to bake when you have kids in the house. The recipes for these are super easy and very delicious. Try and get the kids involved in the baking process and enjoy a relaxing day in the kitchen with them!
I decided to make vanilla flavored and chocolate flavored cupcakes for Caden, and I iced them with red and blue colored icing. Since he is only three, it was kind of hard to get him involved in all the measuring and mixing (since he will just through the whole bag of flour in), but it was still fun having him around, helping with the sprinkling of the choc vermicelli afterwards. And of course when it comes to eating them, he plays a huge role…
|Prep Time||10 min|
|Cook Time||20 min|
dozen, vanilla and choc mixed
- 1 cup cake flour
- 1 cup sugar
- 2 tablespoons cocoa powder
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 teaspoons baking powder
- 1 teaspoon vanilla essence
- 4 large egg whites
- 3/4 cups milk
- 1/2 cup cooking oil
- 3 large eggs
- 1 cup water
- 1 cup flour
- 2 teaspoons baking powder
- 5 ml vanilla essence
- pinch salt
- 200 gr butter softened
- 3 cups confectioners sugar
- milk to thin icing out
- 1 drop blue food coloring
- 1 drop red food coloring
- In a mixing bowl add flour, sugar, cocoa powder and salt – mix together.
- To this mixture add hot water and sunflower oil – mix again.
- Then add egg yolks with baking powder and vanilla essence – Mix.
- Beat the egg whites stiff in another mixing bowl with electric hand mixers or use your standing electric mixer.
- Fold the egg whites into the chocolate mix and add spoonful of batter to your cupcake holders, filling them up ¾ of the way.
- Set your oven to 180 degrees Celsius and bake for 15 - 20 minutes. If your tester comes out clean – they are done!
- In a small mixing bowl combine milk with sunflower oil, heat it up in a microwave until hot, and set aside.
- In another mixing bowl add the eggs with white sugar and mix until creamy.
- Sieve flour with baking powder and add this to the sugar and egg mixture together with the milk, oil and vanilla essence. Also add a pinch of salt. Mix.
- Add spoonsful of batter to your cupcake holders, filling them up ¾ of the way and bake them at 180 degrees Celsius for 15 – 20 minutes. If your tester comes out clean – they are done!
- In an electric mixer beat butter until fluffy.
- Sieve the icing sugar while beating the butter continuously until incorporated
- Gently add a few tablespoons of milk to the icing if it is too thick. (Don’t be hasty now, if you add more liquid your icing will become runny)
- Divide the icing into two separate mixing bowls, adding a few drops of red food coloring to the one batch and a few drops of blue food coloring to the other. Mix thoroughly.
- Use a piping back with a nozzle and pipe the icing on the tops of the cupcakes in a swirly design Top with your choice of sprinkles.