The kids love to bake.. and I do let them have a go (and totally mess up our kitchen.. hehehe – but really, the mess is brief and totally worth it in terms of the life skills that they gain from this). Today my kids share with you our Yoghurt Pot Muffin recipe, that is super quick and easy to make. It is a staple in our house that you can easily vary to suit “what you have in”.
Today is all about BIRTHDAYS! Have you got a little one with a Birthday coming up? Are you looking for something fun, but simple and BIRTHDAY RELATED To do? There are lots of Happy Birthday Activities out there.. but one that we love best is a simple Happy Birthday Play Dough activity – you can make your own play dough quickly and easily.. use your child’s birthday cake candles (or buy a special set to play with), add some “sprinkles” and you are off… lots of playdough birthday cake fun!
As you may be aware, we have been FORAGING recently! We love going out and finding things that we can collect and eat. Learning about nature, our environment and the seasons as we go along. We even came together made a little video (see below) to share all our best Foraging Tips & Trick. Truly inspired. We now have a handful of pears to use up and were looking around for what pear recipes to try, when of course I thought – our Foragers Cake. Foragers cake is perfect, as you can make as little or as much as you like – depending on what fruit you have. Also you can add different fruit to different corners of your cake. Meaning you can make the most of what you have. As we had four small pears, I decided to make Pear Muffins using this recipe and as always, this is a great recipe for Cooking With Kids!
The Foragers Cakes works on the principle, that you weigh your eggs in their shell and use that weight for your flour, butter and eggs. We used:
2 eggs = 120g
120 g self raising flour
120g butter at room temp
120g of sugar
Pear Recipe Method:
Preheat the oven to 180C
Mix it all together until you have smooth dough. Add a splash of milk if necessary (we rarely do).
Meanwhile and slice your fruit.
Spoon your mixture into your cupcake cases (we made 11 in the end).
Add all the sliced fruit on top. Place it close together, it will sink into your cake a little and also add to the moistness
Pop into the oven until golden, usually 20-25 min for cupakes
Eat hot! DELICIOUS!
Now to our Foraging Tips & Tricks
Have an ABUNDANCE of Blackberries? Check out this lovely round up of Blackberry recipes to really get your mouth watering!
We need some cupcakes in a hurry, and I didn’t have much in the cupboard save for the “standard” ingredients. I decided that this easy chocolate cupcake recipe always goes down well. And whipped up a batch in no time! This is based on the “equal measures” foragers cake, where you weigh the eggs first and go from there, but it isn’t an exact science, so take our measures as approximates.
2 eggs (weighed, in our case: 130g)
130g self raising flour
130g sugar (we used demarer sugar as I was out of ordinary sugar)
130g unsalted softened butter
40g cocoa powder
125ml of milk
Preheat the oven to 180C.
Prepare 12 muffin cases in a muffin tray.
Ahem.. bung it all in your mixing bowl and mix well!!! (Surely this is the really makes this an easy chocolate cupcake recipe?!)
Divide into muffin cases and bake for approx 15-20min, do check on them and check with a knife to see if ready (i.e. if the knife comes out clean you are ready to go).
Remove, let cool briefly and then put on a rack to fully cool down.
Eat plain or decorate.