Cooks Co-op EP 22: Kids’ chocolate cupcakes jam-packed with hidden vegies

Cooks Co-op EP 22: Kids’ chocolate cupcakes jam-packed with hidden vegies


(upbeat happy music) – [Marty] Today I have
Ellie Vernon visiting, who is the Food Editor from
Better Homes and Gardens. In her role, Elle
produces loads of recipes for Better Homes readers
each and every month. Today she is coming out
to the shed to share a delicious chocolate
muffin recipe for kids, and the best bit is, four of the main ingredients are fresh vegetables. Hi, how are you going? – [Elle] Good, how are you? – Welcome. – Thank you very much. It’s a beautiful spot you’ve got here. – Come in. So Elle, we’ve got four vegetables, and you’re gonna hide them in a secret chocolate cupcake for kids. – I am indeed, cause generally speaking, the kids aren’t gonna look at these and go yum, delicious, I wanna eat those vegies. And especially not the green ones. – No. – So, do you wanna chop
up some carrot for me? – Yeah. – So you need about one small carrot. – Okay. – So I’m gonna make
a… what’s gonna begin as a vegie smoothie, – Okay. – And then we’re gonna make it look like a chocolate smoothie, – Right. – And then that’s going
to be added to our batter. (clunk) Now, with the broccoli,
this end part is generally the part that we always throw out. It’s totally edible, though,
you can put it in a stir fry, have you ever done that before? – Yeah, yeah. – So I’m just gonna use
about that much of the base. – Okay. I’m gonna chop that up. – Chop it into quarters, yep. I find this isn’t as
potent tasting as the top. – Yeah. – Add that in, and then,
to make it a smoothie, I’ve just got some milk. (whirring and grinding) – Alright, so there’s the first
part of our vegie smoothie. – Looks pretty camouflaged already. – Yeah, we are gonna add some
green stuff to it now, though. – Okay. (Elle laughs) – So we’re gonna add a small handful of baby spinach, beautiful. – Might as well put it all in. – Ah, why not. They’ll never know. (laughs) – And then now to make it chocolatey, we’ve got some cocoa powder, add that in. So it’s important to do this gradually, otherwise your blender kind of won’t cope with the bulk of everything. Then, back on with the lid. – So this is what makes
it into the chocolate. – It’s gonna look a lot
more appetising now. – Okay. (laughs) (whirring) – See that looks a lot better, doesn’t it? – Oh wow, yeah just looks like chocolate. – Yeah. Yum. So set that aside for a second. – Definitely hidden the
vegetables in there. – The green stuff, yes. So, I’ve just got some melted butter. – Good. – And then do you wanna
throw that brown sugar in to the bowl for me, thank you. You don’t need an electric
mixer or anything, you can just give it a nice whisk. – And this brown sugar sort of is easy – to break down, yeah, soft brown sugar. – Yes. – And it smells like caramel. – You don’t need as much sugar, it’s got that really
beautiful, rich, sweet flavour. – Caramelised flavour, yeah. – Alright, so we’ll add a couple of eggs. I’ve got three eggs here. – So I’m your mix master. – You are, thank you. And what a wonderful mix master you are. (laughs) We’ll do one at a time. – Okay. – So basically it’s kind
of the basic cake mixture, you’ve got your butter, your sugar, your eggs, and we’re
gonna put some flour in. – Okay, so that was the last egg. – Yep, that’s looking good. So we’ll put our choccy mixture in now. And just stir it through gently. It might split a little bit just because of all the fibre, so
once we add the flour, which we can do right now, there it goes, and then because it is quite a dense mixture,
we need a little bit of bicarb and baking powder, to make it rise. (clinking) – Right. – All right, and then we’ve got some oats. Again, just for that slow
release of energy for the kids. – Yeah. – Add that in, and a bit of
extra fibre for them as well. – Just fold that through. – Just fold that through, yep. It’s as simple as that. And then that batter is done. So each one will probably take about a quarter of a cup of batter. – Okay. So you can put other
vegetables in there too, it doesn’t need to just
be those particular ones? – No, I’ve chose those
kind of stock standard ones that most people have growing
or have in their fridge. So they go into the oven
at 180 degrees fan forced, for about 20 minutes. (upbeat music) – So we’ve got 18 cooled cupcakes. – Ready to get iced. (laughter) – And they look amazing, so there’s definitely no trace of vegetable in there. – No, no green to be seen,
other than the wrapper. – Okay, so what do we do now? – So really simple chocolate icing. I’ve got some icing sugar mixture here, some cocoa, and a little
bit of vanilla extract too. And then just a little bit of water. We just want this to be a nice
kind of honey consistency, because we’re not gonna put a
whole lot of icing on these, cause there’s already
enough sugar in the cake, and we’re trying to make
them as healthy as possible. – So you just want a small amount? – Yeah, just a bit of a drizzle, really, I usually just put it right in the middle and just let it cascade down. – Cascade. – Cascade. (laughs) – I’m just gonna use a
selection of strawberries, and some raspberries, and blueberries. Gorgeous. – Okay. – Ready for the kidlets. – Yeah, bring ’em on. I can hear them I think. (upbeat music)

Leave a Reply

Your email address will not be published. Required fields are marked *