Today ALL three of the littlest Feries are helping. I picked up this little chair for Gigi over the weekend just for this purpose. Its like a Bumbo (although not nearly as good) with straps so you can use it on a chair. She likes the Bumbo waaaay better but this is safer for Fehry work.
This is Viv mashing the banana but look at Smiley in the background...so cute. That was the last smile out of her though. We took a short intermission and put baby down for a nap.
We found our Fairy wings last night so Viv wore them today (they are now covered in flour so we can call them Fehry wings officially)
Check his out! Viv is separating egg whites, she did great!
I looked up as I was hand beating the egg whites and see Kai helping me by using his airbeaters as fast as he could...lol.
Clean up and lick the beater time (yes I know...I let them sit on the counter, I let them eat batter...we live dangerously! Watch the cooking channel, all the good chefs taste their batter...its important! Although I've never seen any top chefs sitting on their countertops)
We had some extra batter so we made mini cupcakes for testers. Wow, these are really good! The cupcakes could be a little more chocolaty but that's just me...everything could use a little more chocolate in my opinion. Viv and Kai ate 8!!! mini cupcakes while I was distracted frosting the the big cupcakes so I guess they liked them ok. (they also ate 19 of the 24 adorable Laffy Taffy decorative bananas we made...grrrrr)
We will sooo be making these again. Hopefully our 2 year old birthday girl will like them too!
Chocolate Frosting I
Ingredients:
1/4 cup margarine, melted
1/2 cup unsweetened cocoa powder
1/3 cup milk 1 teaspoon vanilla extract
3 1/2 cups confectioners' sugar
Directions:
1. In a large bowl, beat margarine and cocoa together until combined. Add milk and vanilla; beat until smooth. Gradually beat in confectioners' sugar until desired consistency is achieved. Adjust with more milk or confectioners' sugar if necessary.
Chocolate Banana Cupcakes
Cupcakes:
2 cups all-purpose flour
3/4 cup granulated sugar - divided use
1/4 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup sour cream
1/2 cup mashed ripe banana
1/4 cup milk
1/3 cup vegetable oil
2 teaspoons vanilla extract
3 large egg whites
Simple Glaze:
1/2 cup powdered sugar
1/4 teaspoon vanilla extract
3 to 4 teaspoons warm water
Heat oven to 350°F (175°C). Line medium muffin cups with paper baking cups.
In a large bowl, mix together flour, 1/4 cup sugar, cocoa, baking soda, baking powder and salt; set aside.
In medium bowl, stir together sour cream, banana, milk, oil and vanilla; set aside.
In small bowl, beat egg whites until foamy. Gradually add remaining 1/2 cup sugar, beating well after each addition until stiff peaks form.
Stir sour cream mixture into flour mixture until moistened; fold in one-third of egg white mixture. Gently fold in remaining egg white mixture.
Fill muffin cups 3/4 full with batter.
Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Cool completely.
For Simple Glaze: In small bowl, beat together powdered sugar and enough warm water for desired consistency.
Drizzle glaze over tops of cupcakes. Let stand until set.
Makes 20 cupcakes.
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