My 8 year old daughter has decided she wants to own a bakery, so we have started cooking lessons at home.
Our very first lesson was a trial run on some 4th of July cupcakes, we chose red velvet cupcakes which are perfect as Fourth of July picnic food.
I am sure I have seen this recipe done with beetroot juice, but for our first go we went with something tried and tested. This recipe is simple and the kids will enjoy helping you to stir and measure ingredients, as well decorating them!
The red color of these cupcakes with either white or blue icing makes them perfect for Fourth of July celebrations, all you need to add are some edible stars, candles, or little decorations on toothpicks to give them a 4th of July theme.
Fourth of July Cupcakes for Kids
Red Velvet Cupcakes
300g (2 cups) plain flour
30g (1/4 cup) cocoa powder
1 tsp bicarbonate of soda
315g (1 1/2 cups) caster sugar
250ml (1 cup) buttermilk
200g unsalted butter, melted
1 tbs white vinegar
1 tsp vanilla
1-2 tsp red food colouring
1 x 250g pkt cream cheese, at room temperature
150g (1 cup) pure icing sugar
60g butter, extra, at room temperature
1 tsp vanilla essence, extra
Preheat the oven to 170°C and line 2 muffin pans with 20 paper cases.
Sift the dry ingredients into a mixing bowl, stirring until combined. In a large jug whisk the buttermilk, eggs, vinegar and vanilla until combined. Make a well in the dry ingredients and gradually add the buttermilk mixture and fold until combined. Add the food coloring and pour mixture into the paper cases.
Bake for 20-25 mins, until skewer comes out clean. Once cool ice with the following icing.
To make icing..
Beat the cream cheese, icing sugar, butter and vanilla until smooth. If the mixture is a little thick pour in a teaspoon or two of milk.
TIP – be sure to use a full 2 teaspoons of red food coloring to get rich red cupcakes!