When you are baking with kids, you want to make things easy and colourful. Using a variety of products from the Dr Oetker range, you can do just that. We always have Dr Oetker products in our baking cupboard, they are perfect for the job, especially when it comes to cakes.
The Great British Bake Off has really captured my seven-year-old’s imagination this year and she wants to do her own bake-offs at the weekend. Dr Oetker sent some goodies to have a go at some family baking and my daughter was so excited, she quite literally could not wait to get baking.
Cupcakes are a fairly regular bake in this house and I have to admit that I quite like my recipe. Dr Oetker sent us their cupcake recipe, so we decided to give it a go. I can honestly say that these cupcakes blow my attempts out of the water. Such a light bake and melts in the mouth. Delicious. Even better, my daughter made and decorated them pretty much single-handed, so I just get to eat them.
These were the four products we used to decorate the cupcakes along with a bit of homemade vanilla buttercream. Easy Swirl Chocolate Cupcake Icing is really easy to use and tasted delicious. My daughter then alternated between Chocolate Footballs, Heart Marshmallows and the Chocolate Mix to make her cakes look fabulous.
How amazing do they look? She loved it. It was so easy using the Dr Oetker products and she was thrilled with the end result. So were we when we tasted them.
I’m not going to be mean and keep the recipe to myself, here is the recipe and if you love cupcakes or are looking for the perfect cupcake recipe to do with the kids at half term, give this a try.
- 165g butter or margarine
- 165 caster sugar
- 3 medium eggs (beaten)
- 5ml Dr Oetker Madagascan Vanilla Extract
- 165g plain flour
- 2 Dr Oetker Baking Powder Sachets (2 tsp)
- Dr Oetker Chocolate Easy Swirl Cupcake Icing
- Cake Decorations
- Preheat the oven to 180°(160° Fan Gas Mark 4). Line a deep cupcake tin with cupcake cases. In a mixing bowl, beat the margarine with the sugar until pale and creamy-light in texture.
- Gradually whisk in the eggs and vanilla extract then sift the flour and baking powder on top. Using a large metal spoon, carefully fold the dry ingredients into the creamed mixture.
- Spoon the mixture equally into 12 cupcake cases and bake on the middle shelf of the oven for 20-22 minutes until risen and just firm to the touch. Transfer to a wire rack to cool.
- Use the Chocolate Easy Swirl Cupcake Icing to decorate with gorgeous swirls. Hold the can at a downward horizontal angle to the cupcake, place your finger towards the tip of the nozzle and push firmly down to start the flow of the icing.
- Decorate and enjoy.
This weekend, Madeleines were on the menu again. Ever since we did the cookery class in London a few months ago, my daughter is obsessed with making these beauties. They are delicious, so there are no complaints from me. This time, we used the Dr Oetker Food Colour Gels which come in a handy tube and are perfect for children to use.
My daughter has used these gels a few times and has learnt to add a small amount at a time until she is happy with the colour.
Once the icing was ready, she spent ages piping the initials of everyone in the family and then using the various toppings painstakingly decorated each cake. They look so pretty and tasted delicious. I love baking with my daughter although these days, she does all of the hard work (well apart from the washing up of course!)
We loved using the different products from the Dr Oetker range, particularly the cupcake icing and the food colour gels and this recipe will definitely be used again and again. With half term just around the corner, why not try it for yourself and enjoy some awesome cupcake baking of your own.