Kid’s Cupcakes – “The Best Ever” (Organic Recipe)

From Lisa Barnes

So last year’s cupcake trials for my son’s birthday did not come out great, as you can read. However I was determined to make him proud this year with a yummy recipe since once again he wanted cupcakes. His sister just had a yummy cake a few weeks prior, so the pressure was on. This year I was ready as I’ve been testing them for client requests and my next book.

This recipe was very well received at home, as my husband and son said “these are the best ever!” But they were also a hit at my son’s preschool. We even turned the cupcake celebration into an activity for the kids. I made the cupcakes and brought in fresh whipped cream, blueberries, strawberries and sprinkles for the children to frost and decorate their own. We had a great time. Of course I did not anticipate the use, make that overuse of sprinkles. I only brought one color but the teacher had a few left-over from Valentine’s. As you can see by the picture above, they all have personality and are unique masterpieces – like the children themselves.

Better Brownie Cupcakes

I call these cupcakes “better” because they are better for you than the usual chocolate cupcakes found at the grocer or bakery. And children (or adults) won’t believe these are wheat-free. Who knew potato flour, brown rice flour, and oat bran could make such a yummy brownie dessert? As my husband says “It still has chocolate in it. Anything tastes good with chocolate.” These are great for packing and sharing as they do not need any frosting so are less messy and easy to tote.

Makes 9 standard-size cupcakes or 18 mini cupcakes (can be doubled)

6 tablespoons organic unsalted butter
4 ounces (1/2 cup) organic semisweet chocolate, chips or chopped
½ cup evaporated cane juice
1/8 teaspoon salt
2 large cage-free organic eggs
1 teaspoon pure vanilla extract
½ cup brown rice flour
2 teaspoons potato flour
¼ cup oat bran

Preheat oven to 350°F. Line 9 standard muffin cups or 18 mini muffin cups with paper liners.

In a double broiler or microwave, melt butter and chocolate together until smooth and combined. Remove from heat and let cool.

Stir evaporated cane juice, salt, eggs, and vanilla into chocolate mixture. Mix well then stir in rice flour, potato flour, and bran. Scoop by tablespoonful into muffin cups (about ¼ cup for standard muffins and 2 tablespoons for mini).

Bake for 18 minutes for standard muffins and 12 minutes for mini, until puffed but gooey in center. Let cool in pan for 10 minutes, then transfer to a wire rack to cool. Store in the refrigerator for fudge-like texture.
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See also Greg’s Recipes For Kids – Organic Whole Wheat Bread and Chocolate Cookies
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Lisa Barnes is author of The Petit Appetit Cookbook: Easy, Organic Recipes to Nurture Your Baby and Toddler, and Williams-Sonoma: Cooking For Baby, and lives in Sausalito, California.
Images Credit: Lisa Barnes
OrganicToBe.org | OrganicToGo.com
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Crunchy Frozen Organic Bananas For Kids Recipe

bananaboy.jpg

From Lisa Barnes

Believe it or not, the inspiration for this recipe came from a box of Cheerios, although there are many options for providing the crunch on these tasty bananas. This is a cool and healthy treat for children and adults.

Makes 8 servings

4 ripe, firm, large organic bananas
1½ cups or 1 (12 ounce) container organic whole-milk yogurt, any flavor
3 cups cereal (toasted Os, wheat germ, or corn flakes)

Peel and cut bananas in half crosswise. Insert a wooden stick with rounded ends into cut ends of bananas. Place yogurt in a small bowl. Sprinkle cereal on a plate or waxed paper. Dip bananas in yogurt to cover. Then roll yogurt-covered bananas in cereal to coat. Place finished bananas on baking sheet or plate and place in the freezer for about 1 hour, or until firm.

Tip: Freeze, please! You can store these to serve anytime. Just wrap each banana in waxed or parchment paper, and place in a freezer bag. Label, date, and store in the freezer for up to 1 month.
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Lisa Barnes is author of The Petit Appetit Cookbook: Easy, Organic Recipes to Nurture Your Baby and Toddler and lives in Sausalito, California.
Image Credit: © Monika Adamczyk | Dreamstime.com
OrganicToBe.org | OrganicToGo.com
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