Thursday, April 7, 2011

Minty Bloodcakes



Dylan wanted to make cupcakes, so we did. Cupcakes are really the butter and toast of baking for kids. They are so simple and quick to make. And let's not forget fun to decorate and eat!



And there's always room for horseplay.




For not possessing the skills of balance and aim just yet, Dylan didn't do so badly with getting the batter into the liners. She's going to be a pro.


She really wanted orange icing, but I was all out of yellow food coloring, so we just went with red. She was more excited than I had expected.





She was just dabbing the icing here and there so I asked her if she would rather spread it all over the top. Her response was... "No. It looks like blood."


So... I pretty much just left it at that.







Oh yeah, we added sprinkles. You can't leave sprinkles out of a cupcake recipe. Really.


Minty Bloodcakes
1/2 cup butter
1 3/4 cups sifted all-purpose flour
1 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg (you can use the 2:1:2 egg recipe for vegan cupcakes)
3/4 cup Moroccan Mint tea
1 teaspoon vanilla
1/3 cup of sprinkles
Extra sprinkles for topping

Pre-heat oven to 375 degrees. Put butter in a mixing bowl and set aside. Sift dry ingredients together in separate bowl, with a mixer, mix the dry ingredients in slowly with the butter. Add 1/2 cup tea and the egg to the dry ingredients and beat until flour is fully moistened, then add the remaining milk and the vanilla and beat for about another minute. Fold sprinkles into the batter and gently stir. This will create a sort of swirly deign. Dylan loves it. Place paper liners in muffin pan and fill 3/4 full with the batter. Bake at 375 degrees for 15 to 18 minutes or until a cake tester or toothpick inserted into the middle of a cupcake comes out clean.

Any icing will do. Y'all know how to make it by now.