Fun rainbow cupcakes! An easy recipe for colourful cupcakes that kids and toddlers will love to bake.
Your kids will love helping you poke holes in this cake to pour the gooey caramel inside. It makes the perfect autumnal treat!
Difficulty: A wee bit harder
Time: 30 minutes + 35 minutes baking
300g milk/dark chocolate
250g (1 cup) pack butter
400g (2 cups) soft light brown sugar
4 large eggs
140g (1.25 cup) plain flour
50g (1/2 cup) cocoa powder
200g (1 cup) raspberries
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Brownies are a great thing to make with kids because they’re so simple: you mix everything in one bowl recipes, pour in a baking tray and pop in the oven. These are a little harder than my usual brownies because you have to melt the chocolate in a pan first, but they make a tasty alternative and are still loads of steps for your kids to get involved with.
Preheat the oven to 180C/160C fan/gas 4 and line a 20×30 cm baking tin with baking paper.
Melt the chocolate, butter and sugar
Get your kids to break the chocolate into pieces and put into a small pan. Measure the butter and sugar out and add to your pan.
Heat over a gentle heat, stirring occasionally until it is fully melted, then remove from the heat.
Add the eggs
Break the eggs one at a time into a small bowl or cup and add to your melted chocolate mixture. Stir the eggs in, one at a time.
Add the flour and cocoa
Get your kids to measure the flour out and add to a large bowl. Measure in the cocoa. We did this through a sieve to get rid of the lumps (but be warned it can get really messy so keep a close eye on it!)
Add the chocolate mixture to your flour and stir it in.
Add the raspberries
Stir half the raspberries into the bowl.
Bake the raspberry and chocolate brownies
Pour the raspberry mixture into your prepared baking tin. Get your child to scatter over the remaining raspberries. Make sure they spread them out as much as possible. Ours were a little to clumped together which meant those bits didn’t cook very well.
Bake for 30-35 minutes. It’s ready when the top has crisped up but it still has a little wobble. Cook it a bit longer if you want a firmer texture.
Cool in the tin, then remove and cut into squares.
Enjoy! These raspberry and chocolate brownies will keep in an airtight container for up to 3 days (if it lasts that long).
There are lots of delicious puddings you could make with rhubarb but I can never see past making a tasty, crunchy, sweet dish of rhubarb crumble.
Time: 30 minutes + 45 minutes baking + chilling time.
For the base
2 tbsp cocoa powder
150g unsalted butter
For the topping
900g cream cheese
190g caster sugar
1 tsp vanilla extract
200g dark chocolate
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I love cheesecake and I love chocolate, so what’s not to love in this delicious chocolate cheesecake! The kids made this for Mother’s Day as a treat for me and a few other Mums in the family. I certainly enjoyed it; it’s light and chocolatey, but not too rich. Serve it with some fruit and/or cream.
Preheat the oven to 150C/140C fan and prepare your cake tin
Butter the base and sides of a 23cm round spring form tin and line the base with greaseproof paper.
Make the base
Weigh the biscuits (200g) and put them in a large bowl. Give your child something to bash them with – we used the end of a rolling pin and a spurtle – and break them up until they are finely ground.
While your kids are doing that, measure 2tbsp of cocoa powder into the bowl.
You could also do this in a food processor. It would be quicker, but if your kids are like mine, a lot less fun!
Get your child to measure the butter (150g) then put it in a small pan. Melt it over a low heat; add it slowly to your biscuit crumb mixture. Give it a good mix then pour into your prepared cake in. Press it down with the back of a table spoon or your hand until it looks even on top.
Make the topping
Get your toddler to add the cream cheese (900g) into a freestanding mixer. While they are doing that add the vanilla extract (1 tsp).
Measure the sugar (190g) and add to your mixer.
Using a paddle attachment (or a hand mixer), mix everything together on a slow speed until it is smooth and thick.
Help your little ones break the eggs into a small dish and add them to your cream cheese mixture one at a time, mixing in between each addition. Lewis helped do this for the first time today. We found it worked if I cracked the egg and Lewis then broke them into the bowl. He was then able to add them into mixer.
Mix everything together for one last time. Scrape any unmixed ingredients down from the side of the bowl if you need to.
Add the chocolate
Get your kids to break the chocolate up into a heatproof bowl. Melt it over a saucepan of simmering water (or in short blasts in the microwave). Remove from the heat.
Add one spoon of cream cheese mixer into the chocolate. Stir to mix. Add another spoon. Keep adding and mixing until it has all been added and it is thoroughly mixed and smooth.
Bake the cheesecake
Pour the topping mixture on to the base. Put the cake tin in a larger baking tray and add water until it reaches 2/3 up the side of the cake tin.
Bake for 40-50 minutes. When it’s ready it’ll still be a bit wobbly in the centre. Remove from the oven and leave to cool in the tin. Cover and pop in the fridge to chill for at least a few hours. before serving.
If your kids enjoyed bashing biscuits to make this chocolate cheesecake, then you might also like this lemon cheesecake.
Difficulty: A wee bit harder
Time: 45 minutes + 45 minutes baking
1 cup brown sugar
85g unsalted butter
1.5 cups all-purpose flour
½ tsp baking soda
1 tsp baking powder
¾ cup brown sugar
¼ cup granulated sugar
1 cup mashed banana (about 2 medium sized bananas)
½ cup buttermilk*
1 tsp vanilla
1/3 cup oil
* You can make a buttermilk substitute by adding 1 tbsp of vinegar or lemon juice plus milk to make it up to a cup.
We had some spare bananas so rather than making more banana bread like we always do I found a recipe for a banana upside down cake. The kids enjoyed chopping the bananas and organising them in the baking dish as well as all the mixing, measuring (and sampling!)
This recipe originally came from an what I assume is an American blog called sprinkle some sugar so rather than using scales most of the measurements are in cups. The caramelised banana topping is delicious on top of a tasty, moist banana flavoured cake so the next time you have some bananas turning black, why not try this.
Preheat oven to 180C and prepare your baking tin
Get your toddler to grease a 23cm round baking pan. Don’t use a loose bottomed tin like we tried as our topping started oozing out the side as soon as it went in the pan. We swapped to a solid oven proof pie dish and that worked well.
Make the topping
Get your child to measure out the butter (85g) and sugar (1 cup) and pop them into a small pan. Heat it slowly, stirring occasionally until it’s all melted and come together. Put the mixture into the bottom of your pan and press it down.
Meanwhile, peel and chop the bananas into 0.5-1cm pieces. This was a good bit for both the kids to help with. Even the littlest cooks can help peel bananas, and it doesn’t matter if all the bananas aren’t exactly the same size so it’s a good way to practice cutting skills.
Arrange the bananas to the top of your butter/sugar mixture – this will ultimately be the top your cake.
Make the upside down cake
Combine the dry ingredients
Get your toddler to measure the flour (1.5 cups) out into a cup and add it to a large mixing bowl or freestanding mixer.
If your little one is able to get them to add the baking soda (1/2 tsp), baking powder (1 tsp) and pinch of salt to the flour. If they don’t have a steady enough hand, just let them help you level the top of the spoon before adding it.
Measure the sugar (3/4 cup brown sugar and ¼ cup caster sugar) into a cup and then add to the flour.
Give it all a mix.
Add the wet ingredients
Get your kids to peel and mash the bananas. We weren’t too precise about how much we used. 2 bananas is about right (minus any that gets eaten along the way!). Add to your mixing bowl.
Pour the buttermilk into a cup (1/2 cup) and add to the bowl. Do the same with the oil (1/3 cup). Add the vanilla extract (1/2 tsp).
Finally, get your toddler to crack the eggs into a small bowl before adding to your mixing bowl.
Stir everything together until everything has combined and there are no more lumps.
Bake the upside down cake
Pour your mixture into the baking dish on top of the cut bananas.
Pop in the oven and bake for approx 45 minutes. It’s ready when it’s browned and a skewer inserted into the middle comes out clean (or with a few moist crumbs).
Leave the cake to cool for a few minutes and turn out onto a large plate or platter. Don’t wait too long or the caramelized sugar will stick to the pan.
The upside down cake best served warm with custard or ice cream and will keep for a few days in an airtight container.
Time: 30 minutes + 1.5 hours proving + 15 minutes baking
Serves: 12 rolls
450g strong white bread flour
2 tsp salt
1 tsp caster sugar
1x 7g sachet fast action dried yeast
50g butter, softened.
250ml lukewarm milk
For the topping
1 egg yolk
1 tbsp water
Poppy seeds/sesame seeds
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We’ve not made any bread for a while – waiting for the dough to rise can take a while which puts me off – but it’s such a simple thing to do and the kids enjoy kneading the dough, so when we had a spare morning waiting in for a delivery recently we made some rolls together.
Although you do have to wait a while for the dough to rise, there are some easy steps for children to get involved with: they can have fun mixing, kneading the dough and shaping the rolls. And they were ready in time for lunch and were devoured by everyone which was a bonus. We’ll definitely be making these again!
Mix the dry ingredients
Get your child to measure the flour (450g) out and pour that into a large mixing bowl or freestanding mixer.
Add the salt (2 tsp), sugar (1 tsp) and yeast. As there is no measuring with the yeast, this is a good way for the youngest helpers to get involved.
Weigh the butter (50g) out. If it’s not softened, pop it in the microwave for 5-10 seconds so it’s soft, but not melted. This will make it easier to mix.
Rub the mixture together until it resembles fine breadcrumbs. We used our mixer so just used the paddle attachment and gave it a quick blast.
Add the egg and milk
Get your child to pour the milk (250ml) into a measuring jug, or a bowl on your scales set to ml. We put ours in the microwave for 30 seconds to make it lukewarm.
Make a well in the flour mixture then add the egg and milk.
Knead the dough
If you’re using a mixer, add the dough hook and turn it on to mix for 5 minutes or so. If you are doing it by hand, turn the dough out on to a lightly floured work surface. Knead it for 10 minutes, until it is smooth and elastic. We did a bit of both – started in the mixer until it was almost done, then the kids had a turn doing it by hand. They wouldn’t have had the patience to do it all by hand!
Pop the dough in a lightly oiled bowl and cover with cling film. Put it in a warm place to rise for an hour or until it has doubled in size.
Make the rolls
Line 2 baking trays with baking paper
Turn the dough out on to a floured surface. Get your kids to knock it back (punch it) and knead it for a few minutes.
Divide the dough into 12 equal pieces and shape into rolls.
We tried a few different styles. The kids were best at patting the dough into simple round rolls. If you have older children you could try a different type of roll: braids (make 3 long sausages pinch together at the top then make a plait); trefoils (divide the piece of dough into 3, roll into balls and stick together); knots (roll into a long snake and tie a single knot); cottage rolls (divide the dough into 1/3 and 2/3, roll into balls, pop the small one on top).
Put the rolls on a baking tray, spacing them well apart. Cover with oiled cling film and leave to rise in a warm place for about 30 minutes, or until it has doubled in size.
Bake the rolls
Preheat the oven to 220C/200C fan.
Mix the egg yolk and water (1 tbsp) together in a little dish. Get your toddler to brush on to the top of the rolls. Sprinkle with poppy seeds or sesame seeds if you are using them.
Bake the rolls in the oven for 15 minutes. They are ready when they have turned golden and sound a bit hollow if you tap them underneath.
Transfer to a wire rack to cool.