Have you ever explored the Baking with Kids lessons on Betty Crocker? There are so many great ideas for getting into the kitchen with your kids to learn and bake at the same time. I cook and bake with my children as much as I can. My most vivid childhood memories are of me being in the kitchen with my mother and grandmother. Those are the same memories I hope my children will have of me. Pick an afternoon when you are not rushed and can freely make a mess.
The kids and I looked around the Baking with Kids section and decided to make the Dreamy Cream-Filled Cupcakes. We got out the ingredients, measured and mixed.
While the cupcakes were baking and cooling, we got started on our Box Top Station. I wish that I would have thought to make a container for this purpose years ago. It makes collecting Box Tops so much easier.
First, gather your supplies.
Measure the height of your oatmeal container. Cut a piece of scrapbook paper to the same height as the container. Staple to the container. Cut a slit in the top of the container to make a hole for your Box Tops.
Decorate with stickers, fabric tape, and whatever else you would like to make your container yours.
Cut out your Box Tops and add to your container.
After the cupcakes cooled, we filled them with a creamy filling and sprinkled the tops with chocolate chips. It was a great way to spend some quality time with my children, to beat the summer heat and to do something good for our school.
Ingredients
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1box Betty Crocker™ Super Moist™ Devil's Food Cake Mix
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Water, vegetable oil and eggs called for on cake mix box
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1 1/2tubs (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
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1/2cup miniature semisweet chocolate chips
Directions
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1Heat oven to 375°F (350°F for dark or nonstick pan). Place paper baking cups in each of 21 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes. Cool in pans 10 minutes. Remove from pan to cooling rack. Cool completely, about 30 minutes.
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2Spoon frosting into corner of resealable heavy-duty food-storage plastic bag. Cut about 1/4 inch off corner of bag. Gently push cut corner of bag into center of cupcake. Squeeze about 2 teaspoons frosting into center of each cupcake for filling, being careful not to split cupcake. Pipe decorative swirl on tops of cupcakes with remaining frosting.
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3Sprinkle chocolate chips on top of each cupcake. Store loosely covered at room temperature.
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