Thursday, 28 February 2013
It was a lovely morning this morning, and after a hideous night with the little girl we decided to spend the morning baking!
I wanted to bake some breakfast muffins (with oodles of fruit and veg in), and the little girl wanted to bake some chocolate cakes with sprinkles and 'proper chocolate sauce' (this means a mixture of real chocolate and double cream).
We started with the chocolate cakes, and the little girl has finally got the hang of this baking thing! She was great at tipping the ingredients in, shoogling the flour through the sieve, and mixing everything up.
I helped her out with licking the spoons etc, after we'd got the mixture into cake cases.
Then we baked them, left them to cool (while we made Mummy's muffins), and then decorated them with proper chocolate sauce, and sweets. Ta da!
They taste good too (giving up chocolate for Lent doesn't include little-girl made buns).
Want to make them yourself? Here's the recipe:
Ivy's Chocolatey buns
½ cup vegetable oil
1/3 cup caster sugar
½ cup plain flour
½ cup self raising flour
1 desert spoon cocoa powder
1 tablespoon chocolate chips
200g chocolate (we used ½ dark, ½ milk)
2 tablespoons (ish) double cream
Whizz up oil, sugar and egg in a good size bowl.
Add dry ingredients, and pear (peeled, cored, and cut into small chunks), and mix well.
Put into cupcake cases and bake at about 180C for about 15 minutes.
To make the chocolatey topping melt the chocolate and stir in the cream quickly, then use (as soon as you can), blobbing roughly on top of the cooled buns. Then embellish with whatever you can stick on top. The more the better.
Will make about 15 cupcakes.