MOTHERS DAY: Baking Flower Pot Chocolate Cupcakes with Isabella

In honour of Mother's Day this weekend Dr. Oetker* have teamed up with TV baker Ian Cumming to create a recipe book for little budding bakers (or bigger bakers if your little one is too little). I absolutely love cooking and baking, so can't wait for Isabella to be old enough to properly bake with me. I have an image of us both wearing matching aprons, Isabella standing on a step so she can just see over the surface edge and us having fun baking away. Now, I know that reality will probably be very different...with a lot of mess!

 

Yesterday Isabella and I baked together for the first time, which was really enjoyable. Isabella loved listening to me explaining what we needed to do, stirring the Dr. Oetker ingredients together and was fascinated by the edible flowers! We made the Chocolate Flowerpot Cupcake recipe from the Dr. Oetker Bake Mum's Day recipe book and they tasted amazing (advantage of cooking with Isabella...I get to eat all of our hard work). You can download the fun Bake Mum's Day recipe book here, ready for baking over the weekend.

 

What you'll need:

(makes 10 cupcakes)

Dr. Oetker Cupcake cases

120g Unsalted butter

120g Caster sugar

120g Self Raising Flour

2 Large eggs

1 Sachet Dr. Oetker Fine Dark Cocoa Powder (25g)

1 tsp Dr. Oetker Baking Powder

1/2 tsp Salt

50g Dr. Oetker Milk Chocolate Chips

75ml Milk

1 tsp Dr. Oetker Madagascan Vanilla Extract

Dr. Oetker Surprise Inside Cupcake Centres Rich Chocolate

Dr. Oetker Regal-Ice Ready to Roll Coloured Icing

Dr. Oetker Easy Swirl Cupcake Icing 

Dr. Oetker Mini Wafer Flowers and/or Wafer Daisies

What to do:

1) Preheat the oven at 180'C. Line a cupcake tin with 10 cupcake cases. 

2) In a mixing bowl, cream together the butter and sugar with an electric beater or whisk. Beat in the eggs, one at a time.

3) Sift in the flour, cocoa powder and baking powder. Add the salt and milk chocolate chips, then gently fold in.

4) Gradually fold in the milk and vanilla extract to make a smooth batter. 

5) Seperate the mixture between the 10 cupcake cases and bake for 20 minutes. 

6) Allow to cool for 10 minutes, then squeeze a squidge of Cupcake Centres into each cupcake.

7) Put the cooled cupcakes into your flower pots. Roll out the green icing to the thickness of a £1 coin. Cut out leaf shapes and arrange them on/next to each cupcake.

8) Use the Easy Swirl Cupcake Icing to decorate the top of each cupcake, adding mini wafer flowers. I also added a dot of icing into the middle of each flower for an extra touch.

 

What are your plans for Mother's Day?

Feel free to leave a comment :)

Helen x