Kids love surprises, making messes and sweets! Give your little ones all three with the chance to use a piping bag for both filling and frosting the cupcakes. They’ll learn to follow instructions, practice dexterity and explore their creativity (make a mess, really). So forget about making perfect looking cupcakes today and prepare for lots of over-squeezing, blobs and spills! Here’s our easy Valentine’s Day baking project featuring 1 Mommy, 2 Pre-Schoolers and 1 Kid-Friendly Recipe. Enjoy!
When baking with our 4 year old twins I ALWAYS use a boxed mix to keep things moving quickly. But there’s nothing better than a fresh, homemade taste so we add pureed strawberries to pink cake mix for a super moist and fruity cupcake. The cream cheese frosting is homemade and we add raspberry puree to give it a lovely pink color and tangy taste. Here’s the recipe:
SHOPPING LIST – For the Cupcakes
- Pink Velvet Cake Boxed Mix (follow the instructions on the box and add Eggs, Butter, Oil as directed)
- 1/2 Pint Fresh Strawberries (frozen can work just thaw prior)
- 2 cups Raspberry Filling (fresh raspberry will also work if you have it)
- Red Sugar Sprinkles (or similar meaning super fun and messy, too!)
- Cupcake liners (we scored a Valentine’s Day cupcake kit including liners and heart-shaped picks from Dollar Tree)
- A Cake decorator tip for piping the frosting (if you don’t have one cutting the tip off the end of the plastic piping bag works). We use a 12-piece cupcake decorating set from Wilton.
- Plastic Piping Bags (use a Ziploc if that’s all you have handy). We use a Hand-E-Grip 12″ Disposable Pastry Bag which comes in a roll and is made of disposable plastic.
SHOPPING LIST – For the Frosting
- 2 (8 oz) packages Cream Cheese
- 1/2 Cup (1 stick) Butter
- 2 1/2 Cups Powdered Sugar
- 1 Teaspoon Vanilla
- 1 Cup Raspberry Filling (or fresh if that’s what you’re using for the filling)
- Mix up the cake batter according to the instructions on the box. Puree the strawberries in a blender or food processor and add to the batter.
- Fill the lined cupcake tins about 1/4 full with batter.
- Fill a plastic piping bag with the Raspberry filling. Watch this video tutorial on how to fill a piping bag.
- Use the piping bag to add a dollop of raspberry filling (or puree) to each cupcake.
- Then add more cake batter to cover the Raspberry and fill the cupcake tin about 3/4 full. We use a small scoop to easily fill the cupcake tins.
- Bake according to the timing on the package and let cool completely.
- To make the Pipeable Cream Cheese Frosting check we use this recipe from Recipe Girl. Once you’ve made the frosting blend in the Raspberry filling – that’s it!
- To frost the cupcakes fill the piping bag with frosting. Watch this video tutorial on how to make pretty, frosted cupcakes with a pastry bag.