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This recipe is from Let's Cook columnist Jodie Fitz, a mother of three children ages 17, 12 and 6. She has a kids cooking program with Price Chopper and her first book “Thumbs Up to Kids Cooking” is... More
This recipe is from Let's Cook columnist Jodie Fitz, a mother of three children ages 17, 12 and 6. She has a kids cooking program with Price Chopper and her first book “Thumbs Up to Kids Cooking” is... More
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Let's Cook! Quick and easy Valentine’s Day treats
Posted on Fri, January 29th, 2010
Written by: Jodie Fitz,
email:
How many times over the years have you signed up for the school holiday parties in September, and then when the holiday rolls around, suddenly the schedule is a little more to juggle than you had ever anticipated?
It’s happened to me on more than one occasion. Although I really don’t mind baking – add a few unexpected appointments and a sick child or two, and, as they say in the movies, “Forget about it!”
When this happens to me, I am all about the quick and easy. And, let’s be honest, even when it’s not over-the-top hectic, I’m still sometimes all about the quick and easy. Not only do I benefit, but in the middle of the week when I’m juggling homework, extracurricular activities, baths, bedtime and my own career, I can still include my kids in the baking fun if it’s not complicated.
I am always experimenting with little twists that can make a big difference in time while adding a little tweak in taste.
The author is a mother of three children ages 17, 12 and 6. She has a kids cooking program with Price Chopper and her first book “Thumbs Up to Kids Cooking” is scheduled to be released soon.
Raspberry Layered Cupcakes
1 white cake boxed mix
Eggs
Water
Vegetable oil
Raspberry extract
Red food coloring
Pre-heat the oven as directed (usually 350 degrees) on the box mix.
Mix the eggs, water and oil together with the boxed cake mix as instructed on the box. Divide the cake mix equally into two separate bowls (approximately 2 _ cups in each bowl). Add 8- 10 drops of red food coloring to one of the bowls and stir to a nice strong pink color. Add 1 _ teaspoons of raspberry extract to the pink cake mixture and stir thoroughly.
Line the cupcake tin with baking liners, preferably light pink or white. By using these colors you can usually see the layered affect when the cupcakes are complete.
Using a medium sized cookie scoop filled only half way, place a layer of the white mixture in twelve cupcake liners, then a half scoop of the pink and top it off with a half scoop of the white. In the remaining twelve cupcakes reverse the mixture to layer pink, white, and pink so that you have enough alternating batter to make 24 cupcakes.
Raspberried Frosting
1/4 cup butter, softened
2-1/2 cups confectioner’s sugar
3 tablespoons milk
1 teaspoon raspberry extract
Red food coloring (optional)
Mix all ingredients together and frost. Add red food coloring to create pink frosting if desired.
You can contact with any questions. Also, feel free to post comments below.
Readers had this to say
Nobody has made any comments about this yet... you could be the first. Comment about this article.
Posted on Fri, January 29th, 2010Written by: Jodie Fitz,
email:
How many times over the years have you signed up for the school holiday parties in September, and then when the holiday rolls around, suddenly the schedule is a little more to juggle than you had ever anticipated?
It’s happened to me on more than one occasion. Although I really don’t mind baking – add a few unexpected appointments and a sick child or two, and, as they say in the movies, “Forget about it!”
When this happens to me, I am all about the quick and easy. And, let’s be honest, even when it’s not over-the-top hectic, I’m still sometimes all about the quick and easy. Not only do I benefit, but in the middle of the week when I’m juggling homework, extracurricular activities, baths, bedtime and my own career, I can still include my kids in the baking fun if it’s not complicated.
I am always experimenting with little twists that can make a big difference in time while adding a little tweak in taste.
The author is a mother of three children ages 17, 12 and 6. She has a kids cooking program with Price Chopper and her first book “Thumbs Up to Kids Cooking” is scheduled to be released soon.
Raspberry Layered Cupcakes
1 white cake boxed mix
Eggs
Water
Vegetable oil
Raspberry extract
Red food coloring
Pre-heat the oven as directed (usually 350 degrees) on the box mix.
Mix the eggs, water and oil together with the boxed cake mix as instructed on the box. Divide the cake mix equally into two separate bowls (approximately 2 _ cups in each bowl). Add 8- 10 drops of red food coloring to one of the bowls and stir to a nice strong pink color. Add 1 _ teaspoons of raspberry extract to the pink cake mixture and stir thoroughly.
Line the cupcake tin with baking liners, preferably light pink or white. By using these colors you can usually see the layered affect when the cupcakes are complete.
Using a medium sized cookie scoop filled only half way, place a layer of the white mixture in twelve cupcake liners, then a half scoop of the pink and top it off with a half scoop of the white. In the remaining twelve cupcakes reverse the mixture to layer pink, white, and pink so that you have enough alternating batter to make 24 cupcakes.
Raspberried Frosting
1/4 cup butter, softened
2-1/2 cups confectioner’s sugar
3 tablespoons milk
1 teaspoon raspberry extract
Red food coloring (optional)
Mix all ingredients together and frost. Add red food coloring to create pink frosting if desired.
You can contact with any questions. Also, feel free to post comments below.
Readers had this to say
Nobody has made any comments about this yet... you could be the first. Comment about this article.