They are getting good at getting the mixer all set up!
Cannon measuring the flour like we learned at Little Chef's Academy.
MMMMMM, that is some tasty cupcake batter (must be the buttermilk we substituted for milk)
Look how cute the cupcake wrappers are (Walmart in the Halloween section).
Viv needed a little more leverage to beat the frosting so she sat on the floor.
Cannon working some spider web magic.
Creepy!
Mini Chocolate Chip Cupcakes
Time 15 minutesServes 42Ingredients
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2c flour
2tsp baking powder
1/4tsp salt
8 Tbs.(1 stick) unsalted butter,room temp
1c sugar
3 large eggs,room temp
3/4c milk (we used buttermilk)
1tsp vanilla
1/2c mini semisweet chocolate chips
How to make it
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Preheat oven to 375. Mis 3 12c and 1 6c.mini uffin tins withcooking spray,or line each cup with a paper or foil liner
Whisk together flour,baking powder and salt in a medium bowl until welll combined. With an electric mixer on med. speed,beat butter with sugar until light and fluffy,about 3 mins. Beart in eggs one at a time,beating well after each addition and scraping down the sides of the bowl as necessary. Add milk and vanilla and beat till smooth. Reduce mixer speed to low and beat in flour mixture in 2 batches just till blended. With rubber spatula,carefully stir in chocolate chips.
Using small ice cream scoop ot tablespoon,fill each muffin cup nearly to top with batter. Bake cupcakes for 15 mins.or till toothpick inserted in center come out clean
Let cupcakes cool in pans on wire racks for about 5 mins then transfer to wire racks to cool completely
Cupcakes freeze well so make a whole batch anf freeze what you won't eat right away. Pull one out of freezer in morning and place in lunch.
how to make the spider design
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