Baking with Kids

This month’s recipes were all prepared by kids who love to bake—ranging in age from 5 to 11. 

Baking with Kids

Danielle's Double Chocolate Cupcakes

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Yields 1 Dozen
Danielle's Double Chocolate Cupcakes

Ingredients

For the cupcakes:
1 cup all-purpose flour
1/2 cup cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup mini chocolate chips
3/4 cup milk
1 teaspoon vinegar
1 cup granulated sugar
1/2 cup vegetable oil
2 eggs
1 teaspoon vanilla extract

For the frosting:
1 1/2 cups chocolate chips
1 tablespoon corn syrup
1/2 cup room-temperature butter
1 1/2 cups powdered sugar
2 tablespoons cocoa powder
4 tablespoons heavy cream, or more as needed
Pinch of salt
Sprinkles

Directions

Preheat the oven to 350°F. In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda, salt and mini chips. In a liquid measuring cup, combine the milk and vinegar; allow to stand for 5 minutes. In a medium bowl, combine the sugar, oil, eggs and vanilla. Mix well. Stir in the milk and vinegar mixture. Stir the wet ingredients into the dry ingredients and mix well. Line a cupcake pan with 12 cupcake liners. Divide the batter evenly between the cupcake liners, about 2/3 full. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean. While the cupcakes are baking, prepare the frosting. Place the chocolate chips into a microwave-safe bowl. Heat for 30 seconds and stir. Repeat until the chocolate is melted. Stir in the corn syrup. Allow to cool. In a mixer bowl, combine the butter, powdered sugar, cocoa powder, heavy cream and salt. Mix on low to incorporate all the ingredients. Add the room-temperature chocolate mixture. Gradually increase mixer speed to high and whip until fluffy, 3 to 5 minutes. If needed, add 1 or 2 additional tablespoons of heavy cream. Add frosting to piping bag and pipe onto cooled cupcakes, or use a knife to frost. Decorate with sprinkles as desired. 




Julia's Baked Sprinkle Donuts

Yields 12 donuts
Julia's Baked Sprinkle Donuts

Ingredients

For the donuts:
2 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons room-temperature butter
1 cup granulated sugar
1/4 cup vegetable oil
2 eggs
1 cup milk
1 teaspoon vanilla extract
1 teaspoon almond extract

For the glaze:
3 tablespoons melted butter
1 tablespoon of milk, or more as needed
1 teaspoon vanilla extract
1/4 teaspoon almond extract
Food coloring (optional)
1 1/2 cups powdered sugar
Pinch of salt

For the ganache:
1/2 cup chocolate chips
1/2 cup heavy cream
Sprinkles

Directions

Preheat the oven to 425°F. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a separate medium bowl, use a spoon to cream together the butter and sugar until well combined. Add the oil, eggs, milk, vanilla extract and almond extract to the butter mixture and mix well. Stir the dry ingredients into the wet ingredients and mix until just combined. Grease a donut pan. Spoon the batter into the pan, filling the wells about 3/4 full. Bake for 12 to 15 minutes, or until a toothpick inserted into the center of a donut comes out clean. Invert the donut pan onto a wire cooling rack and cool donuts. 

For the glaze, combine the melted butter, milk, vanilla extract, almond extract and food coloring in a small bowl. Whisk in the powdered sugar and salt. Add more milk, as needed. The icing should be smooth and somewhat thick so it doesn’t run off the donuts. For the ganache, combine the chocolate and heavy cream in a medium, microwave-safe bowl. Heat for 30 seconds. Stir. Heat for 30 seconds more and stir. Repeat this process until the chocolate is completely melted. Dip the cooled donuts into the glaze or ganache and decorate with sprinkles. 




Gabi's Apple Cinnamon Monkey Muffins

Yields 8
Gabi's Apple Cinnamon Monkey Muffins

Ingredients

1/4 cup granulated sugar
1/4 cup brown sugar
1 teaspoon ground cinnamon
12-ounce tube refrigerated cinnamon rolls
1 small apple, peeled and cored
1/4 cup melted butter

Directions

In a medium bowl combine the sugars and the cinnamon. Open the cinnamon rolls and cut them into 1/2-inch pieces. Add them to the cinnamon sugar and toss to coat. Cut the apple 1/4-inch cubes. Add to the bowl with the cinnamon rolls and mix. Pour the melted butter on top and stir to coat. Spray a muffin pan with non-stick spray. Spoon the cinnamon roll mixture into 8 of the holes. Bake at 375°F for 13 to 15 minutes. Remove from the oven and immediately invert the muffin tray onto a baking sheet to release the muffins. Cool for a few minutes before enjoying. 




Bella's Blueberry-Lemon Cake

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Serves 12
Bella's Blueberry-Lemon Cake

Ingredients

For the cake:
1 cup room-temperature butter
1 1/4 cups granulated sugar
1/2 cup brown sugar
4 room-temperature eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk (or substitute milk with 1 teaspoon of vinegar)
2 tablespoons lemon zest
1/2 cup fresh lemon juice

For the filling:
2 cups fresh blueberries
1/3 cup sugar
2 tablespoons fresh lemon juice

For the frosting:
8-ounces room-temperature cream cheese
1/2 cup room-temperature butter
4 cups powdered sugar
Pinch of salt
2 tablespoons of milk, or more as needed

Garnishes:
Fresh blueberries
Sliced almonds
1 lemon, cut into thin slices

Directions

Preheat the oven to 350°F. Grease and flour 2, 9-inch-round baking pans. In a medium bowl, combine the butter, sugar and brown sugar. Beat with an electric mixer until well combined. Mix in the eggs and vanilla. In a separate medium bowl, combine the flour, baking powder and salt. In a small bowl combine the buttermilk, lemon zest and lemon juice. Add 1/3 of the flour mixture to the butter mixture and mix by hand. Stir in 1/2 of the buttermilk mixture. Add another 1/3 of the flour and mix. Add the remaining buttermilk; mix. Add the rest of the flour and mix until just combined. Divide the batter evenly between the two greased pans. Bake for 26 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and allow to cool for 10 minutes before removing the cakes from the pans. Cool on a wire rack.

For the filling, combine the blueberries, sugar and lemon juice in a medium saucepan. Cook over medium to medium high, stirring occasionally. Once the mixture boils, reduce heat to a simmer and cook until the sauce thickens. Remove from heat and chill. 

For the frosting, combine the cream cheese and butter in a medium bowl. Beat with an electric mixer until fluffy. Add the powdered sugar and salt and beat on low; gradually increase mixer speed to high. Add milk as needed to create a smooth, spreadable frosting. 

Once the cake has cooled completely, stack the cake. Place the bottom tier on a serving plate. Spread a thin layer of the cream cheese icing over the first tier. Top with the blueberry filling. Place the second tier on. Frost the top and sides of the cake with the remaining cream cheese icing. Garnish the cake with sliced almonds around the sides and fresh blueberries and lemon slices on top. 




Natalie's S'mores Whoopie Pies

Yields 12
Natalie's S'mores Whoopie Pies

Ingredients

For the cookies:
15-ounce box chocolate cake mix
1/4 cup shortening
1/4 cup all-purpose flour
2 eggs

For the filling:
8-ounce package room-temperature cream cheese
2 tablespoons butter
1/4 cup powdered sugar
13or is it -ounce jar marshmallow cream
Graham cracker crumbs

Directions

In a medium bowl, combine all of the cookie ingredients. Beat with an electric mixer until just combined. Roll the dough into 24, 1-inch balls. Freeze cookie balls for at least an hour. Preheat the oven to 350°F. Arrange frozen cookies on two baking sheets, leaving a couple inches between each cookie. Bake for 8 to 10 minutes or until tops of cookies just start to crack. Remove from oven and allow to cool for a few minutes; transfer to a wire rack and cool completely. 

For the filling, beat the cream cheese and butter in a medium bowl until fluffy, about 5 minutes. Fold the powdered sugar and marshmallow cream in by hand. Chill. Once the cookies are cooled, pipe or spoon the filling onto one cookie; place a top on it. Flame the filling with a kitchen torch if desired. Roll the cookies through graham cracker crumbs.

Watch a step-by-step video how to prepare this recipe!