We all love a slice of cake, or occasional cupcake and I’m pretty sure your kids love baking as much as Lexi does. Lexi loves baking so much that I have tried to alter as many recipes as I can to make them healthier. That way I don’t have to feel bad about her having treats.
This week Lexi made vanilla cupcakes. She had been nagging for a few days before I finally gave in.
Like the banana bread (you can find the recipe here), I gave Lexi the recipe and watched from a distance as she made it herself. Once again, the results were amazing!
If your kids can read try giving them a recipe and letting them make it themselves. We tend to underestimate our kids! It’s a great learning experience for them and they love the independence.
Here’s our healthier vanilla cupcake recipe:
2 cups gluten-free cake flour (we use the Nature’s Choice one)
1/2 tsp salt
2 tsp baking powder
1/2 cup softened butter
3/4 cup honey (or organic maple syrup)
1 cup milk
1 tsp vanilla essence
Pre-heat the oven to 180 degrees.
Cream together your butter and honey (like you would with sugar in a normal cupake recipe). Make sure your butter is room temperature so that it doesn’t form lumps.
Beat in your eggs one at a time.
Sift together dry ingredients.
Gradually add to your butter mixture, alternating with the milk.
Once combined, mix in vanilla essence.
Line a muffin tin with cupcake papers and divide the mixture evenly.
Bake for 20 minutes (or until a toothpick comes out clean).