Baking cupcakes with a three-year old girl goes a little something like this…
16:13 – Arrive at my friend Jean’s house to bake cupcakes with her and her 3-year-old daughter (Hannah).
16:14 – Hannah and I have never met, she hides behind Jean’s legs as we’re introduced.
16:17 – Hannah shows me her closet full of clothes and her 1,2,4,5,6,7,8 shoes. (4 pairs, but 8 shoes).
16:18 – I think Hannah and I are friends now.
16:20 – Peanut Butter Cupcake Surprise preparation time.
16:21 – I show Hannah the chocolate rosebuds, chocolate with sprinkles, chocolate covered bananas and Easter eggs that will be used for the “surprise” centre.
16:21 – Hannah says “the Easter bunny will bring me chocolates soon”. I reply “Well, the Easter bunny gave these to me as an early present”.
16:21 – Hannah smiles.
16:22 – Around this time, I wish I had researched the whole legality of showing pictures of kids on a blog. I have a feeling Hannah is going to be pretty cute during this baking adventure. I’m sure it would have been fine since Jean was there, but to be safe, I choose not to take any pictures of Hannah…next time.
16:22 – I’m pretty sure I can take a picture of Montana the dog. He’s thinking “Please buddy, drop a cupcake later for me”.
16:23 – Jean pours the sugar in the measuring cup as I measure out the butter.
16:24 – Hannah grabs the sugar from the counter and moves it to the bowl. Sugar ends up on the floor.
16:25 – I was right, Hannah is very cute.
16:26 – Hannah likes to crack eggs. Eggs and shell(s) go into bowl.
16:27 – Jean spends 5 minutes pulling shells from the bowl. Hannah is unaware of this activity.
16:32 – Batter is being mixed and it’s peanut butter heaven.
16:35 – Hannah gets to lick the whisk and says it’s “yummy”. We can continue.
16:38 – Hannah has a very important job. Place the chocolate right in the middle of the batter. After her first one, I say, “that’s perfect”. Hannah than places each chocolate into the middle of the batter and says “that’s perfect”.
16:40 – Note to self – Kids like to copycat, be careful of what I say.
16:45 – First batch of cupcakes go into the oven. Jean wants to play with her new convection oven. We cut the baking time from 18-20 minutes to 10 minutes.
16:55 – Cupcakes are out and they smell terrific.
16:57 – Cupcakes start to implode and crash inwards.
16:58 – Note to self – Turn off convection oven for the second batch.
17:04 – Hannah begins setting her small table for tea with seven glasses of water, even though there are three of us.
17:18 – Second batch of cupcakes come out looking perfect.
17:30 – All the cupcakes have cooled and get a slight dusting of powdered sugar.
17:31 – Hannah takes a bite and proclaims “It’s good and my surprise in the middle was a sprinkle”.
17:32 – Although they do not look as appealing, both Jean and I decide that the imploded/convection style cupcake is amazing. The outside is perfectly done, but the middle has a warm gooey batter-like consistency. For someone who likes batter and cupcakes, this is the best of both worlds.
17:36 – Hannah lays pillows across the living room floor and takes a nap.
18:00 – I am introduced to In the Night Garden and Igglepiggle. Igglepiggle and his friends chase a bike going down a hill for 20 minutes.
19:00 – I say good-bye to Jean and Hannah. I get a hug from Hannah.
19:01 – Today was a good day.
Peanut Butter Surprise Cupcakes – (Recipe from Southern Living – 1,001 Ways to Cook Southern)
Makes 24 cupcakes
- 3/4 cup of butter, softened
- 2 cups of granulated sugar
- 3 large eggs
- 1 cup of creamy peanut butter
- 2 cups of all purpose flour
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 cup of buttermilk
- 1 teaspoon of vanilla extract
- 24 milk chocolate kisses (or in my case, whatever you think might entertain a three-year old)
- Confectioners sugar
- Preheat over to 375F. Beat butter at medium speed with an electric mixer until creamy. Gradually add granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating after each addition. Add peanut butter, beating until smooth.
- Combine flour, baking soda and salt; add to peanut butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low-speed just until blended after each addition. Stir in vanilla extract.
- Spoon 2 tablespoons of batter into each of the 24 paper baking cups in muffin pans. Place 1 chocolate on its side in centre of batter in each cup. Top evenly with remaining batter (about 2 tablespoons in each cup) covering each chocolate.
- Bake at 375F for 18-20 minutes or until golden brown. Let cool in pans on wire racks for 5 minutes. Remove from pans and cool on wire racks. Dust with confectioners sugar. Serve warm or at room temperature.