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I cannot tell y'all how much we have enjoyed
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doing kids camp this week.
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You've seen Bobby teach you how to measure,
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which measuring cup is a dry,
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which measuring cup is for wet.
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You have seen Jamie teaching you the proper way
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You have seen me explain the difference between
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stirring and folding.
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And what am I missing, Theresa? We've done...
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- [Theresa] Temperature checks?
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- Yes, temperature checks, yes, to check your meat.
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So I'm finishing up today kids with how
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to test your cakes when they're done.
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So I'm gonna show you a couple of pointers
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and in order to get there,
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oh rats, I've got to make some chocolate cupcakes
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with buttercream icing. (laughs)
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I just hate that, y'all.
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And you know I'm kidding you kids.
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So I'm gonna start over here in our big bowl
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Our unsweetened cocoa, and it calls for half a cup.
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So you know it's gonna be very, very, very chocolatey.
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I'm gonna add baking powder,
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baking soda, and just a smidgen of salt.
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And remember I told you in a earlier video
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that this whisk is a wonderful tool to have in your kitchen.
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It's almost acts as like a sifter
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to sift your ingredients together.
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So I'm gonna take my whisk
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and I'm going to whisk that until everything is combined.
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And if there's any lumps,
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hopefully my handy dandy whisk will break
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Okay, so there we go.
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All right, now over here I'm gonna add two eggs
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and I'm gonna beat those up just a little bit.
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So they'll incorporate easily.
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I'm adding white sugar, brown sugar, oil.
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And the oil is what makes our cupcakes really moist.
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And I'm gonna finish off with two teaspoons
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And I'm using a wonderful grade of extract.
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Not artificial, it's the real thing.
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And to me that does make a difference.
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Okay, so we just wanna whisk, whisk, whisk.
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I've heard Bobby say that. Whisk, whisk, whisk.
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Now I'm going to pour our wet ingredients
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into our dry ingredients.
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And you can see I'm making these cupcakes, y'all.
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And I hadn't, I've done it all by hand.
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I hadn't even had to use a mixer,
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But when we get to our chocolate buttercream icing,
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we're gonna need to involve a handheld mixer.
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So we're gonna just incorporate that all real good.
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Oh! (laughs) Look, kids.
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Sometimes I make a mess.
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Maybe that means I should be wearing an apron.
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All the recipes that we have shared
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with y'all this week has come out
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of my newest children's cookbook.
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So you can find all five of these recipes
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and that it also comes with a apron,
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which I should have put on.
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And now that I've gotten everything pretty mixed up,
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I'm going to add my buttermilk.
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And this is gonna make a wonderful
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light, fluffy cupcake.
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Now to load up our muffin tins,
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I'm going to use an ice cream scoop.
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And that might be a little big.
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So let's see what else I've got.
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So you wanna fill 'em about two thirds of the way full.
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And we'll try not to make a mess, kids.
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Okay, kiddos, I'm gonna put these in the oven now,
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350 degree preheated oven
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and I'm gonna bake them for 18 to 20 minutes.
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And then when our buzzer goes off, I'm gonna show you
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how you can tell if your cupcakes are done or not.
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And it's always a good idea about half
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of the cooking time, which would be, if we go 18 minutes,
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it would be nine minutes.
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It never hurts to rotate your pan.
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Make sure all your heat is evenly distributed.
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See you back in 18 minutes.
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Okay, kids, they've been cooking for about 16 minutes,
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so I've got my toothpick ready.
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Be careful. Be careful.
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Be careful when you're working with hot surfaces.
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So I'm gonna pull these out so we can see 'em.
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And if you can mash that top and it pops back up.
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So now I'm gonna do the toothpick test.
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It looks pretty clean, there's one little crumb there.
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- Doesn't it smells so good?
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I'm gonna leave it in for one more minute
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because I see just a little bit on that toothpick.
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So one more minute and they're gonna be ready.
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I told you that we are gonna bake 'em for 16 to 18 minutes.
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It really depends on your oven.
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My oven cooks probably fast and maybe a little hotter
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because it's a commercial oven
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rather than just a regular home oven.
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So talk to mom, dad, and grandma and granddaddy,
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aunt, uncle, friend, whoever's helping you.
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And they can tell you probably how that oven runs.
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Okay, so out they come.
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I think I baked these for maybe 17 minutes, y'all.
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So I'm gonna bring them over here
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and let them sit on the back
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because we can't frost them until they're completely cold.
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And I think we have got a wonderful,
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wonderful clean toothpick
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that's gonna give us some wonderful, wonderful,
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All we have to do now is wait.
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Big kiddies and little kiddies.
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Our chocolate cupcakes turned out perfectly.
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And remember we went over tips to check
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to make sure they're done.
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You know, by touching, if it pops back up,
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If you're undetermined, stick a toothpick in it.
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And if that toothpick comes out clean,
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your cupcakes are done.
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So we are gonna start now making our frosting.
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And we are gonna cream my butter
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and I'm actually using an unsalted butter.
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I'm gonna add our cocoa and a little salt.
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And now I'm gonna start adding our powdered sugar
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or confectioner sugar, whatever you choose to call it.
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And that's probably a half a cup.
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And now I'm gonna add my vanilla extract.
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And I'm gonna add two teaspoons of pure extract.
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And I'm gonna throw in another half a cup of sugar
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and we're gonna cream.
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And while I've got that turned off, I would like
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to caution y'all younger ones that
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if you're using an electrical appliance, it's plugged in,
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do not use it near water.
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Don't do it like by your sink
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where you've got a sink full of water
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'cause that could be very, very bad.
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So make sure all your electrical appliances
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when you're using them are not near water.
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Okay, we've got that nice and creamy.
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Now, there's a couple of different ways
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that you could frost your cupcakes.
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You can do it by using a knife
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or an offset spatula
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and doing it just like this.
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You can let a little bit of your cupcake show
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or you can cover it all entirely,
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bringing it to the edge of your liner,
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which I kind of like that.
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I wanna get all, all the frosting that I'm due.
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Okay, this is the other way that you can choose
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to frost your cupcakes.
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I've got just a plastic baggie.
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Alright, so you want to just cut you a small hole
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Pick up, Hey Michelle.
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- [Michelle] Hey. - [Man] Hey.
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- And you can just pipe it on.
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Personally, I like doing it with my knife.
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It just reminds me of my mother's homemade cupcakes.
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But that's up to you, whatever you want to do.
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Ooh, I just think they're so pretty.
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(sprinkles rattling)
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Look at that, that's a lavender.
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That's a lavender color that I'm using.
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Well, actually it's pink,
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but it's looking like lavender on the chocolate.
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I hope that you'll have the opportunity
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to get into the kitchen with your mother or daddy
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or aunt or uncle or grandma.
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Grandmas, I tell you, I know for a fact
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that grandmas love getting in the kitchen
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with their grandchildren.
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So I hope you've enjoyed this five days of kids camp.
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I hope that you've maybe learned something
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and I hope that you can share it with others.
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So until next time, I send y'all love and best dishes.
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Remember safety first in your kitchen.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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and bail to be alerted when I post a video.
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Love and Best Dishes Y'all.
