Hi Everyone,

The Kids can cook: fun, tasty recipes for budding chefs cookbook by Jernnine Pang is a wonderful recipe book for children! When you go through the recipes, it is really hard to select a specific one. There are easy-to-follow instructions, and beautiful photographs that illustrate the end product. All the recipes can me made by children, with a little help from mum or dad. Each recipe includes the necessary tools for the job, these guidelines help children to identify everyday kitchen utensils, as well as their use. I selected the Rainbow Cupcakes because I absolutely love cupcakes, and I know children love them too.

Happy baking,
Lizelle 🙂

Rainbow cupcakes
Photograph by Lizelle
Dry measuring cups
Measuring spoons
Liquid measuring cup
12 paper muffin cases
12-hole muffin pan
Mixing bowl
Electric mixer
Oven gloves
Metal cooling rack
3/4 cup plain flour
1/4 cup cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter at room temperature
1/2 cup castor sugar
2 large eggs
1 teaspoon vanilla extract
Coloured sprinkles
Butter cream
1 cup butter at room temperature
1/2 cup chocolate hazelnut spread (such as Nutella)
  1. Preheat the oven to 160 degrees. Place the paper muffin cases into the muffin pan.
  2. Sift the plain flour, cocoa powder, baking powder and salt together into a mixing bowl.
  3. Place the butter and castor sugar into another mixing bowl. Use an electric mixer to beat the mixture for about 2 minutes, until it is light an fluffy.
  4. Add the eggs, one at a time, and beat until the eggs are blended into the mixture. Fold in the flour mixture until just combined.
  5. Add the buttermilk and vanilla extract and mix lightly. Spoon the batter into the muffin cases.
  6. Place the muffin pan in the oven and bake for 25 minutes. Remove the muffin pan from the oven with oven gloves. Place the muffins on a metal cooling rack to cool.
  7. In the meantime, prepare the butter cream. Place the butter and chocolate hazelnut spread in a mixing bowl. Beat with an electric mixer for about 3 minutes, until the mixture is light and creamy.
  8. Spread the butter cream over the cooled cupcakes. Decorate with coloured sprinkles.
This recipe can be found on page 92 in Jernnine Pang’s Kids can cook: fun, tasty recipes for budding chefs recipe book.