Kiddy-friendly cupcakes

Alright I'm sorry. I haven't posted since January, that's awful isn't it? No excuses...just life's been getting in the way of this blog...and so has the main blog I write - The Boy's Behaviour.

But, I do have some things to share...so without further ado -

Kiddy-friendly cupcakes

 

Yes, there are plenty of cupcake recipes out there, including on this blog, but this is the simplest, easiest recipe and this time my kids (aged 6 and 2) made cakes almost entirely by themselves (with the help of my trusty mixer). They measured everything between them, they cracked the eggs (into a cup first to check for bits of shell), they poured things into the mixer, turned it on, put the cases in the tins, and spooned the mix in. They iced and decorated them and then ate them!

This recipe made 12 fairy cakes AND 12 cupcakes - so small and large cases. And it's in ounces because that's the easiest way to remember it:

4 eggs
8 oz sugar (granulated/caster)
8 oz self raising flour
8 oz margarine

For the icing:
Icing sugar
A little water
Food colouring

Preheat your oven to 180C.

In the mixer, cream together the margarine and sugar til fluffy. Add one egg, then a spoonful of flour, mix until combined. Repeat for the other eggs, then finally add the remaining flour. Mix until smooth and incorporated.

Divide the mixture evenly between the cases and then adult's job is the put the cakes in the oven. The fairy cakes will take around 12 minutes, the cupcakes nearer 15minutes. Remove from the oven and put the cakes on a rack to cool.

Once the cakes are cool, add a dribble of water to a bowl of icing sugar, remember that liquid food colouring will also make your icing runnier. (I prefer to use gel colours).

Then decorate! The best thing about these particular cakes are the toppers, which are pictures printed onto rice paper, bought from Ebay. I got Hello Kitty toppers for Dollop, and Lego Ninjago for Mini - they both declared them the best cakes ever!

Chocolate fudge

Mini came home from school yesterday asking if he could make cards and a present for his teacher and classroom assistants as it is the end of term tomorrow.
I'd half had it in mind that I'd make fudge, and had all the ingredients in already, so I thought it would be perfect for Mini (5) to have a go at making. And presented in pretty cellophane bags with pink ribbons made a lovely pressie.

The recipe I used is based on the one printed on the side of the condensed milk tin, but having made it before, I decided to tweak it a little bit.

Makes around 64 pieces:

397g tin of condensed milk (apparently this doesn't work with the light version, so get the full on one!)
400g dark chocolate (I use the 'value' version which is not only cheap, but not quite as rich as branded ones)
30g margarine
125g icing sugar (sifted)

Break the chocolate into pieces. Then add it to a large pan along with the condensed milk and margarine. Stir occasionally til smooth and glossy.

Whilst the chocolate melts, line a 20cm x 20cm tin with cling film.

Once melted, add the icing sugar and beat until thick, firm and all icing sugar traces have disappeared. (I did this in my kenwood mixer with the k-beater for ease.

Press into the prepared tin and pop in the fridge until set. Score and cut, then enjoy!

For some variation, you can dust in icing sugar or cocoa before serving.
Or try pressing some chopped nuts/sugar sprinkles/coloured sugar into the surface of the fudge before chilling.