Tag Archives: cooking with children

Raspberry Cream Cupcakes

raspberry fairy cake

Today I am sharing my super simple recipe for Raspberry Cream Cupcakes. We had some of my Mum’s cousin’s over for afternoon tea whilst Mum was staying with us and when I say I made these in under 30 minutes, I am not exaggerating. Also they were very yummy too so win, win as far as my baking is concerned!


for the cakes you will need:

200g unsalted butter, softened

200g caster sugar

200g self-raising flour

3 eggs

a splash of milk

1 teaspoon of vanilla extract

12 large muffin cases (the prettier the better)

for the Raspberry Cream topping you will need:

a small pot of cream

icing sugar

a punnet of fresh raspberries


I was always taught to cream the butter and sugar together first when making cakes but I read once in Nigella Lawson’s How to Be A Domestic Goddess  that you can just mix all the ingredients for the cupcakes together in your mixer and when it is all nicely fluffy you can slowly add the milk until it is the consistency you feel happy with. Not too runny but not too claggy either.

pop your muffin cases into a muffin tin and fill them with the mixture, leaving enough space for them to rise up nicely.

Pop into a pre-heated oven at 200 degrees C/ gas mark 6 and keep an eye on them after about 12 minutes. No matter what a recipe says I have found each of the cookers I have had over the years have all varied slightly so the best thing to do is keep checking towards the end.

Take out the oven and leave to cool on a rack.

Whilst the cakes are cooling, gather together your ingredients for the Raspberry Cream. I haven’t given exact measurements for this as I did it by taste and sight until I was happy.

Whip up some of the double cream with half the punnet of raspberries (keep back at least 12 raspberries for the topping) and as much icing sugar as your taste buds like. I personally don’t like too much so added about 2 tablespoons into the mix. Whip away until you have a mixture that is thick enough to dollop onto your cupcakes without it being too runny.  Finish off with a raspberry on top and you have a very glamorous looking cupcake to wow your guests with!

This was the first time I have used 00 Italian flour in my baking and wow, did it make a difference. These cakes came out so fluffy and light we were practically scrapping them off the ceiling. (Okay that is an exaggeration but you get where I am coming from.)


Chocolate Easter Baskets

chocolate easter baskets As per usual the one thing you can’t plan for over the Easter weekend is the weather and here in the Cotswolds it has been shocking. So we battened down the hatches this afternoon and made these easy peasy chocolate Easter baskets following a simple cornflake cake recipe.

We were really lucky today that we were able to enjoy some of Good Friday as a family. With Ed working in hospitality bank holidays usually mean we don’t get to spend time as a family as not surprisingly these are the busiest days of the year for them. Somehow we lucked out today and although Ed has had to work tonight he had the whole day free.

We popped out at lunchtime to the garden centre but the weather was so grim, the prospect of purchasing anything that needed planting over the weekend was not at all appealing. All we ended up coming away with was two ready made hanging baskets for our back door courtyard.

On the way home we stopped off to purchase the ingredients for these yummy chocolate Easter baskets as I knew Garth would enjoy making them as much as he would enjoy sampling them. I got the recipe for them from the BBC Good Food website (worth having a look at their cooking with kids section – it has tons of great ideas) The Co-op had run out of Cadbury’s Mini Eggs (am I surprised?) so we ended up getting the eggs from the M&S garage we pass. Although I wasn’t best pleased about this as I love a Cadbury’s Mini Egg, they were perfect for our cakes and the colours were so pretty they added a touch of something special to the overall effect I think!!


  • 50g butter
  • 100g milk or dark chocolate, broken into chunks
  • 3 tbsp golden syrup
  • 100g cornflakes
  • Chocolate mini Easter eggs

(Be warned! – We ended up using double the amount of chocolate stated here) chocolate cornflake cakes for Easter chocolate Easter baskets Method

1.       Children: Weigh out the ingredients. Older children can do this by themselves with supervision and little ones can help to pour or spoon ingredients into the weighing scales. Put the butter, chocolate and golden syrup in a saucepan or microwavable bowl. Put the cornflakes in another large bowl.

2.     Grown ups: Melt the butter, chocolate and golden syrup in the saucepan over a low heat or briefly in the microwave. Allow to cool a little before pouring over the cornflakes.

3.    Children: Stir the ingredients together gently using a wooden spoon. Spoon the mixture into 12 cupcake cases arranged on a muffin tray (or baking sheet, if you don’t have one). Grown ups will need to do this for younger children or simply arrange on a tray and let the mess happen. Put in the fridge to set.

To make these into Easter baskets we added the mini eggs and chicks (left over from our Easter bonnet making activity.) Garth loved making them and as he had made some at school last week was quite keen to tell me what I was doing wrong (I say differently) compared to his teachers. At least he is taking on board his experiences at Kindergarten and applying them elsewhere, even if it means we have a mini Masterchef judge on our hands!

Quality control in the kitchen

Happy Easter everyone and remember cocoa grows on trees, so effectively it is a plant.

Do you think we can count it in our 5 a day????????