Cupcakes for Breakfast? Lunchbox Doughnuts (whole wheat, of course)?
We love these delicious delights, and so will your grandchildren. Recently we featured Catherine McCord of weelicious.com and told you about her two terrific kid-friendly cookbooks; go to: https://www.grandparentslink.com/wee-wonderful/. Now we are passing along two of our favorite recipes, one from each cookbook. Try them. You will be an instant hit!
From Weelicious: One Family, One Meal https://amzn.to/191ksqx
Cupcakes for breakfast. Mothers all over America probably will want to strangle me right now. That is, until they taste these cupcakes. This recipe was a happy accident. I had been working on some creative, out-of-the-box PB&J school lunch recipes and thought the idea of peanut butter pancake sandwiches with preserves in the middle sounded like something I would have flipped for as a kid. I tested the recipe several times to get it right, and I still had a ton of batter leftover afterward. I hate wasting food, but I was too lazy to stand around making a hundred pancakes. Just to see what would happen, I poured all the remaining batter into some mini muffin pans and popped them into the oven. I couldn’t believe the results. Why hadn’t I thought of this before? They’d become the perfect breakfast “muffin,” as Chloe called it, or “cupcake,” as Kenya chimed in. A light bulb went off—what kid wouldn’t eat his breakfast if it was called a cupcake?! Inspired to take things one step further, I whisked together some strawberry preserves and cream cheese to make the “icing” and—voilà—the Breakfast Cupcake was born! These cupcakes are light and fluffy like a pancake, and with the airy “frosting” it’s a treat you can happily serve any time of day, and your little one will adore them. The best part is that you’ll have a new morning surprise for your family—and they’ll never know these cupcakes aren’t loaded with sugar. Accidents happen, and boy can they be delicious!
20 mini cupcakes (this batter can also be used to make pancakes)
1¼ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¼ cup peanut, almond, cashew, or sunflower butter
1 large egg
2 tablespoons sugar
1¼ cups milk
Breakfast Cupcake “Frosting” (recipe follows)
1. Preheat the oven to 350°F and grease a mini muffin pan.
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a separate medium bowl, whisk the nut butter, egg, and sugar until combined, then whisk in the milk until incorporated.
4. Whisk the dry ingredients into the wet ingredients until just combined— do not overmix.
5. Fill the muffin cups two thirds of the way up with the batter.
6. Bake for 20 minutes, or until a toothpick comes out clean.
7. Cool and spread the top of each cupcake with frosting.
Breakfast Cupcake “frosting”
makes about 2 cups
½ cup whipped or regular cream cheese, softened
¼ cup of your favorite jelly, jam, or preserves
Combine the ingredients in a bowl and whisk until smooth.
From:Weelicious Lunches: Think outside the Lunch Box with More Than 160 Happier Meals (available through Amazon https://amzn.to/138YWfR)
This book wouldn’t be complete without a doughnut recipe. But these aren’t the sugary, greasy doughnuts we all grew up on; these are baked, made with whole-wheat flour, and full of fresh raspberries just bursting with sweetness. It may seem unusual to find a doughnut inside a lunchbox, but I promise you’ll hear major praise from your kids, and you’ll feel good about including it.
1¼ cups whole wheat flour
1 teaspoon baking powder
½ teaspoon salt
2 tablespoons unsalted butter, softened
½ cup white sugar
1 large egg
½ cup buttermilk
1 teaspoon pure vanilla extract
1 cup fresh raspberries
1. Preheat the oven to 375°F. Grease a doughnut pan and lightly dust it with flour.
2. In a large bowl, whisk together the flour, baking powder, and salt.
3. In a standing mixer (or in a bowl using a hand mixer), cream the butter and sugar.
4. Add the egg, buttermilk, and vanilla and mix until thoroughly combined.
5. Add the dry ingredients to the wet ingredients and mix until just combined.
6. Gently fold in the raspberries.
7. Spoon the batter into the prepared donut pan (filling each well three-quarters full).
8. Bake for 14 minutes, or until the tops spring back when lightly pressed.
Tip: To make buttermilk, place 1/2 cup milk in a measuring cup less 1 1/2 teaspoons and fill with that amount of white vinegar or lemon juice.
Tip: To make them even more dessert-like you can mix 1 cup of powdered sugar with about 1 tablespoon of milk, whisk and glaze the doughnuts.