Cupcakes are perfectly kid-sized, and can be made extra tempting with frosting and other fun toppings. Get your kids into baking with these three fun, easy recipes.
Chocolate Cupcakes With White Chocolate Frosting
Ingredients (to make 12):
For the Cakes
- 1/2 cup of self-raising flour
- 1/2 cup of softened butter
- 1/2 cup of golden caster sugar
- 2 large eggs
- 2 teaspoons of cocoa powder
For the Buttercream
- 3/4 cup of butter
- 1 cup of icing sugar
- 1 teaspoon vanilla extract
- 1/2 cup of white chocolate
- Milk
Instructions:
- Heat the oven to 350 °F and line a cupcake tray with 12 cases.
- Beat the butter and sugar together until pale, and then whisk in the eggs, one at a time.
- Add the cocoa powder and flour and whisk until combined. Spoon into the cupcake cases.
- Bake for 15 minutes, until golden brown. Leave to cool.
- For the buttercream, whisk the butter and icing sugar together. Melt the white chocolate, then add this and the vanilla extract to the butter and sugar. Mix in a little milk to loosen, if needed.
- Spoon or pipe the frosting onto the cooled cupcakes.
Mango and Coconut Cupcakes
Ingredients (to make 12):
For the Cakes
- 1/2 cup of self-raising flour
- 1/2 cup of softened butter
- 1/2 cup of golden caster sugar
- 2 large eggs
- 2 tablespoons of mango puree
- 2 tablespoons of desiccated coconut
For the Buttercream
- 3/4 cup of butter
- 1 cup of icing sugar
- 1 teaspoon vanilla extract
- 1/4 cup of mango puree
- 3 tablespoons of coconut milk
Instructions:
- Heat the oven to 350 °F and line a cupcake tray with 12 cases.
- Beat the butter and sugar together until pale, and then whisk in the eggs, one at a time.
- Add the mango puree, coconut, and flour and whisk until combined. Spoon into the cupcake cases.
- Bake for 15 minutes, until golden brown. Leave to cool.
- For the buttercream, whisk the butter and icing sugar together. Add the vanilla extract, mango puree and coconut milk to the butter and sugar. Mix well to combine.
- Spoon or pipe the frosting onto the cooled cupcakes.
Dark Chocolate and Raspberry Cupcakes
Ingredients (to make 12):
For the Cakes
- 1/2 cup of self-raising flour
- 1/2 cup of softened butter
- 1/2 cup of golden caster sugar
- 2 large eggs
- 2 tablespoons of cocoa powder
- 1/4 cup of raspberries
For the Buttercream
- 3/4 cup of butter
- 1 cup of icing sugar
- 1 teaspoon vanilla extract
- 1/4 cup of dark chocolate
- 1/4 cup of raspberries
Instructions:
- Heat the oven to 350 °F and line a cupcake tray with 12 cases.
- Beat the butter and sugar together until pale, and then whisk in the eggs, one at a time.
- Add the cocoa powder, raspberries, and flour and whisk until combined. Spoon into the cupcake cases.
- Bake for 15 minutes, until golden brown. Leave to cool.
- For the buttercream, whisk the butter and icing sugar together. Add the vanilla extract, melted dark chocolate, and raspberries to the butter and sugar. Mix well to combine.
- Spoon or pipe the frosting onto the cooled cupcakes.