Sometimes I get mails from some of you asking for kid’s recipes. Though there are a number of kid’s friendly recipes here, I haven’t made anything in particular keeping in mind the little people :).
However last week I got a chance to bake something for my 3 year old nephew. We made a short Mumbai trip and I was very excited to bake something special for him. His name is Aditya and I call him Adiboy :). Jamroll’s are Adiboy’s favorite and then I made some plain cakes. Even my sis in law & nephew are big plain cakes fans like me :). Now you might be thinking why I didn’t bake anything special for my bro, well he doesn’t say NO to any food ;)
Now coming to this recipe, I think kids will like this recipe, especially with jam & cream. I’ve seen some recipe books for cooking with kids. This is one such recipe where you can include your toddlers also, especially while filling, cutting & arranging the wings & all. You can try baking it for your kid’s b’day party.
May be you can bake it for your valentine too :). Wish you all a happy Valentines day in advance!!
Here is the recipe:
- 125 gms Butter (softened)
- 1 tsp Vanilla essence
- 2/3 cup Caster sugar (150 gm)
- 3 Eggs (room temperature)
- 1.5 cups Self-raising flour (225 gm)
- 1/4 cup Milk (60 ml)
- 1/2 cup Jam (160 gm)
- 300 ml Thickened cream
- A handful of Strawberry
- Preheat the oven to 180 C, 10 mins before baking.
- Combine butter, essence, sugar, eggs, flour & milk in small bowl. Using an electric mixer, beat on low speed until ingredients are just combined. Increase speed to medium, beat about 3 minutes, or until mixture is smooth and changed to a paler colour. Line the cupcake tin with paper cases. Drop slightly rounded tablespoons of mixture into paper cases. Bake in the preheated oven for for 20-25 mins. Turn cakes onto wire racks, turn top-side up to cool.
- Using sharp pointed vegetable knife, cut circle from top of each cake; cut circle in half to make “wings”. Fill cavities with jam & whipped cream. Place wings in position on top of cakes; top with strawberry pieces and dust with a little sifted icing sugar, if desired.
Please see the Butterfly Cupcake made by Josphine, based on the above recipe.
Recipe source: The Australian Women’s Weekly, Cooking Class Cakes.