Kids Can Make Morning Glow Cupcakes

Votes: 1

How to Make - Kids-Friendly: Morning Glow Cupcakes

Time: 1 hour 25 minutes
Complexity: easily
Quantity: 12 mini loaves

Nutritional value per serving:

Serving size: 1 of 16
Calories 282, total fat 17 G., saturated fats 9 G., proteins 4 G., carbohydrates 31 G., fiber 3 G., cholesterol 66 mg, sodium 212 mg, sugar 20 G.

Morning Glow cupcakes are reminiscent of carrot cake. Baked with whole-wheat flour and literally bursting with nuts, carrots, and fragrant spices, they're perfectly moist, soft on the inside, and crisp on the outside. Each cupcake is topped with a delicious cream cheese frosting before serving. Perfect for breakfast or an afternoon dessert! Kids can help prepare the cupcakes. With your guidance, they can measure out the ingredients, mix them, fill the cupcake liners with batter, and frost the finished cupcakes.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cupcakes

0.5 tbsp. pecan halves
0.5 cup unsweetened coconut flakes
1.5 cups whole grain baking flour
1.5 tsp baking powder
1 teaspoon of baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
0.5 tsp fine salt
110 g unsalted butter, melted and slightly cooled
1 cup sour cream
2/3 cup light brown sugar
1 tsp vanilla extract
3 large eggs
2 tbsp. grated carrots (about 220 gr.)

Glaze

1 and 1/4 cups powdered sugar
0.5 cup whipped cream cheese
1 tbsp lemon juice
A pinch of fine salt
Special equipment: a 12-loaf pan or a 12-muffin pan

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Cupcakes:

Preheat oven to 350°F (175°C). Spray baking pans with cooking spray.
Place the pecans on one side of a rimmed baking sheet and the coconut on the other and toast in the oven for 5-7 minutes. Let cool, then finely chop the pecans.

In a large bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, and salt. In another large bowl, combine the melted butter, sour cream, brown sugar, vanilla extract, and eggs. Add the carrots, pecans, and coconut to the egg mixture. Fold the flour mixture into the wet mixture and knead until the batter is evenly distributed. Divide the batter among the wells of the prepared pan (about 3 heaping tablespoons of batter per muffin). Don't worry if it seems like there isn't enough batter; the muffins will rise in the oven.
Bake until the center springs back when lightly pressed and a toothpick inserted into the center comes out clean, 20-22 minutes. Let the cakes cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Glaze:

In a medium bowl, combine powdered sugar, cream cheese, lemon juice, and salt. Spoon about 1 tablespoon of frosting onto each cupcake and spread evenly with the back of a spoon.

Note

When measuring flour, we spoon it into a measuring cup and remove any excess. If you scoop flour directly from the bag with a measuring cup, you'll compact it, resulting in dry baked goods.

Don't leave your child unsupervised in the kitchen. Limit them to tasks appropriate for their age.