So, I have been trying to be very proactive about volunteering at Aidan’s school. It is a charter school that is “service learning” oriented so all families are required to volunteer at least 30 hours through the school year. School is only one month in and I am already almost half way there, so it isn’t going to be a problem getting our time.
One of the things I did to volunteer was to help with the food at the fall fundraiser “fiesta.” Basically, my help entailed helping make some Carne Asada for tacos (more on that soon – promise) and helping make quesadillas at the function (which were insanely popular – we couldn’t slow down all night!).
The mini cupcakes you see here were from going in to Aidan’s kindergarten class last week to talk about “Community Helpers” – in this case, being a baker. Now, technically, I have done very little along these lines so far and am just getting started (a couple of cakes so far). Anyway, they needed someone to take the time and I had 5 minutes to talk to the kids so it was a win-win situation. I decided, as a mom of one of the crazy, wound-up 5 year olds in the class, that since we were going to let the kiddos have cupcakes as a treat that day that I wanted them to be better (aka, slightly healthier and less of a sugar rush) than regular cupcakes.
I think these little darlings did a great job. They were actually really great without the frosting and warm from the oven as mini-muffins too. We will definitely be making these again since Aidan and I couldn’t get enough of them! The cupcakes themselves are patterned after the ones I made a while ago and the frosting was inspired by Peabody’s amazing looking cupcakes.
So, here I give you my very first cupcakes for Aidan’s kindergarten! I sent home copies of the recipe to all the parents in the hopes that since these are so easy to make they would take the time to start teaching (if they aren’t already) their kids to bake.
All the kids in the class were super excited about the topic so I’m sure they would all love to do it! There was an awful lot of kids that thought making pancakes was the epitome of baking though (which actually made me feel good that it sounds like I’m not the only mom who ends up feeding their family pancakes a few times a week). Anyway, you really should give these a try – as I said, they don’t need the frosting, but well, why not?
Since these aren’t your average, everyday, buttercreamed cupcakes I am sending these over to Fanny at Foodbeam for this month’s Sugar High Friday. If cupcakes are dying, I think this rendition is a good step in the right direction! Don’t believe me – just look below to see what Aidan thought of them!
Peanut Butter Banana Chocolate Chip Cupcakes
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 tablespoon wheat germ
1 1/2 teaspoons double-acting baking powder
1/2 cup firmly packed dark brown sugar
1/4 cup creamy peanut butter
3 tablespoons unsalted butter, softened
1 large ripe banana
1 large egg
1/2 teaspoon vanilla
1/2 cup milk
3/4 cups semisweet mini-chocolate chips (reduce amount to 1/2 cup if using regular chocolate chips)
In a bowl whisk together the flours, the baking powder and wheat germ. In another bowl with an electric mixer cream together the brown sugar, the peanut butter, and the butter. Add the banana and beat well, then add and beat in the egg and the vanilla.Beat in one-third of the flour mixture, then half of the milk, followed by half the remaining flour, then the remaining milk, ending with the remainder of the flour mixture. Mix each addition in gently and only until incorporated. Last, stir in the chocolate chips.Divide the batter among 12 paper-lined 1/2-cup muffin tins and bake the cupcakes in the middle of a preheated 350 F oven for 20 to 25 minutes, or until a tester comes out clean. Turn the cupcakes out onto a rack and let them cool completely.
Chocolate Ovaltine Whipped Cream Frosting
1 cup heavy whipping cream
1 cup powdered sugar
4 Tablespoons Ovaltine