One of the gifts we got for Christmas this year was a Babycakes Mini Cupcake maker. I just love it! So far the kids and I have made Funfetti cupcakes, carrot cake cupcakes and this past weekend, we made these adorable mini chocolate cupcakes.
If you have been following along for a while, I am sure you know that I love to bake goodies with my little guys. Of course when they cook with me, they want to lick and taste everything. I remember, only a few years ago, the kids and I tried to made pasta. (very easy and fun, the recipe only calls for flour and eggs.) As we were rolling out the dough, my son kept leaning over and licking the raw dough. I finally had to send him out of the kitchen, as I was more worried about him consuming raw eggs that I was about him licking our food.
A few years ago, I stumbled across a pasteurized in the shell egg called Davidson’s Safest Choice® Pasteurized Eggs. (Children under 10 are particularly vulnerable to food-borne illness because their immune systems are not developed enough to fight off food-borne bacterial infections. That’s why extra care should be taken when handling and preparing their food.) These eggs look, cook and taste just like regular eggs, except they have been put through an all natural egg pasteurization process. Their pasteurization process eliminates the risk of Salmonella in eggs before they even enter your kitchen.
Now you can bake with your kids again without having to worry about them getting sick from tainted raw eggs. This is what they look like:
Back to the cupcakes…
I had really wanted to use a recipe from the book that came with the cupcake maker since their recipes are sized down to make fewer cupcakes, but if course, the moment I needed it, it was nowhere to be found. Instead, I use a delicious little recipe I found on the here. It made quite a bit of batter, but that’s OK, I just froze the leftovers. (Did you know you can freeze cake batter? You can freeze it in freezer bags, in throw away baking tins or do what I did and spoon the batter into the mini muffin cups and freeze it that way. Once the muffin cups are frozen, I just tossed them into a gallon sized freezer bag.)
My little one loves loves running the mixer…
Busted… she was making sure it tasted good .
My son was playing with his new Minecraft game and didn’t want to help cook, but he certainly came running when it was time to lick the beaters…
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup Baking Cocoa
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 Safe Eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Instructions for the oven (regular cupcake size)
- Heat oven to 350°F. Line about 30 muffin cups (2-1/2 inch in diameter) with paper or foil baking cups.
- Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Fill cups 2/3 full with batter.
- Bake 22 to 25 minutes or until wooden pick inserted in centers comes out clean. Cool completely in pans on wire rack
Don’t want to wait? Go here to find out where the eggs are sold near you and print a coupon!
Giveaway open to us residents only.
If you like this type of recipe and want to see more, you can follow along using the Google Friend Connect widget, through a reader, or signing up via email. Just click on one of the icons below:
I will be linking up to some of the linky parties listed here.
( I am a brand ambassador for Davidson’s Safest Choice® and a member of their Darling Dozen. This post is sponsored but all opinions are 100% my own.)