Tag Archives: cooking

Art + Cooking Camp Recipe: Japanese Cupcakes

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Japanese steamed cupcakes (mushi-pan) cook in the rice cooker or on the stove top.

We had so much fun at my Japanese art + cooking camp! Each day we made a different recipe. We had a lot of fun making a special type of Japanese cake called mushi-pan: steamed cakes prepared in your rice cooker or on your stove top. Mushi-pan are soft, fluffy and moist, and can be prepared in just 15 minutes from start to finish.

We made two recipes: apricot mushi-pan and frosted Nutella mushi-pan.

Apricot Steamed Cupcakes (mushi-pan)
Makes 10-12
Ingredients:

  • 1 cup all-purpose flour
  • 2 tsp. baking powder
  • 2 eggs
  • 4 Tbsp. milk
  • 8 Tbsp. sugar
  • 2 Tbsp. vegetable oil
  • 1/2 tsp vanilla extract
  • 2 heaping Tbsp. of apricot preserves

Equipment:

  • Rice cooker with steamer basket OR
  • Large frying pan with lid
  • Heat-proof Pyrex or Corning-Ware glass ramekins (I used 6 oz. Pyrex Clear Custard Cups)
  • paper cupcake liners

Instructions:

  • Fill rice cooker with water to depth of 2-3 inches. Turn on.

OR

  • Fill a large frying pan with water to 2/3 full and bring it to a boil (and turn off the heat if you are not ready yet)
  • Put a cupcake liner in each glass ramekin.
  • In a medium bowl, sift or whisk together the flour and baking powder combining well.
  • In a small bowl, combine egg, milk, sugar, and vegetable oil and whisk together.
  • Pour the egg mixture into the flour mixture and mix with a fork until smooth.
  • Add in the apricot preserves and stir to combine. You should still have chunks of preserved apricot visible even after stirring.
  • Spoon the mixture into the cupcake liners. Fill each liner approx. 1/3 to 1/2 full. Don’t overfill as these cakes rise!
  • Place the ramekins directly in the rice cooker steamer basket or in the skillet with the boiling water. Cover and cook for 8 minutes.
  • Uncover and test a cake with a bamboo skewer. The cakes are done if the skewer comes out clean. If the cakes are not done, recover and steam for two more minutes. Don’t over cook!

CAUTION: the steam is very hot and can burn you. Parental supervision is recommended.

  • When cool, remove the cakes from the ramekins. They should pop out of the cups easily. If not, you can run a butter knife around the edges to loosen.
Kids prepare Japanese mushi-pan. Batter is spooned into paper lined glass ramekins, then steamed for 8 minutes.

Kids prepare Japanese mushi-pan. Batter is spooned into paper lined glass ramekins, then steamed for 8 minutes.

 

Frosted Nutella Steamed Cupcakes (mushi-pan)
I used the recipe from Magpies Recipe blog. . Click here for the recipe
We increased the sugar to 4 Tbsp./single batch, then frosted the cooled cupcakes with more Nutella.

 

These Nutella-flavored Japanese mushi-pan cupcakes cook in only 8 minutes on the stove top.

These Nutella-flavored Japanese mushi-pan cupcakes cook in only 8 minutes on the stove top.

Results:

The campers loved both varieties of mushi-pan cupcakes. You should try them!

Want more help? Check out this cooking lesson from the Japan Society.

http://youtube.com/watch?v=14giDBtMPvg

Enjoy!

Do you like cooking with kids?

Art + Cooking Camp – Let’s Go to Japan!

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I just finished my annual art and cooking camp. This year’s theme was ‘Let’s Go to Japan’. We did lots of FUN art and cooking projects. All the campers were 9-11 years old.

Here’s a list of all the art and cooking projects we created:

Day one: koi fish kites (koi noburi) and bento box lunch
Day two: suminagashi prints and decorated rice balls bento
Day three: cloisonne collage and Japanese crepes
Day four: gyotaku fish prints and mushi-pan steamed cakes
Day five: Beckoning cat charms and ‘octopus’ bento

In addition, we read a lot of wonderful books about Japan, and practiced Japanese hiragana writing with brush pens.

I’ll be writing a bunch of posts with much more detail, including all the recipes! Check back this week to find out more.

Enjoy!

p.s. Want more art camp ideas? Check out my ‘Let’s Go to Paris’ art + cooking camp series from 2013. Click here to see more.

Art + Cooking Camp: Degas, Sculpture and Chocolate Fondue

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We had a fabulous time all week at my Paris-themed art and cooking camp. On the last day, we wrapped up our sculpture project and made yummy chocolate fondue.

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A couple of campers wanted to make animal sculptures. They used foil and plaster or white Sculpey polymer clay to create their creatures. Not so Parisian, but I love how they turned out.

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The recipe for chocolate fondue was the easiest of all our recipes this week: 8 oz. of chopped semi-sweet chocolate heated with 1/3 cup of half-and-half. Pound cake cubes, whole strawberries and sliced banana tasted delicious dipped in the warm chocolate.
So much fun!

Enjoy!


Let’s Go to Paris! Art + Cooking Camp
Day One: Crepes and Monet
Day Two: Madeleines and the Eiffel Tower
Day Three: Meringues and Degas
Day Four: Cherry Cake and Pointillism

Art + Cooking Camp: Cherry Cake and Pointillism

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Bonjour! Here is an update on Day Four of my Paris-themed art and cooking camp. Today we tried out pointillism and made cherry clafoutis.

Pointillism

Pointillism is lots of fun for kids. They love the idea of creating art from dots of paint. We looked at pointillist artworks under extreme zoom at Google Art Project. Click here to see the extreme close up of Seurat’s ‘The Circus’ and click here to see Signac’s ‘The Port of St. Tropez’. For the art project, we did this fun Signac lesson with coloring sheet from the Practical Pages blog. The kids dotted their sheets using damp Q-Tips and pan watercolors. They filled in the tiniest areas with dots of colored marker.

One student made a pointillist cake! She lightly sketched her design in pencil, then filled in with dots of watercolor and marker. When it was dry, she erased the pencil lines.

(note: if you are looking for a whole class pointillism assignment, check out this Seurat mural project).

Cherry Clafoutis

We made a cherry clafoutis – a lovely French summer dessert with a texture that is a cross between a cake and a custard. CLICK HERE FOR THE RECIPE. Surprise – the kids LOVED pitting fresh cherries!

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Coming up later this week: the last day of art and cooking camp. Chocolate fondue and the completed Degas sculptures!

Art + Cooking camp:

Au Revoir and Bon Appetit!

Enjoy!

 

 

Art + Cooking Camp: Meringues and Degas

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Today was Day Three of my Paris-themed art and cooking camp. We began by making meringues and ended by beginning our Degas-inspired sculptures.

Meringues:

Meringues are really fun to make. CLICK HERE FOR THE RECIPE (AND VIDEO!). We had lots of practice separating eggs. Then we whipped those egg whites and sugar up, up, up into glossy peaks, and piped them onto the baking sheets using a pastry bag and a star tip. The kids had a lot of fun making ‘custom’ giant and mini meringues, and trying to make letter-shaped meringues.

making meringues

Unfortunately, meringues take forever to bake – at least two hours at 200 degrees F. Then they have to cool. So we won’t taste the completed meringues until tomorrow. Not the best choice for a three-hour AM camp. It was humid today – another meringue no-no. Oh well, at least we didn’t bake them on the last day of camp.

Degas-inspired Sculpture:

We talked about Degas. Degas was a French artist who is famous for creating snapshot-like pastel artworks of racehorses and ballet dancers. Unlike the other Impressionists, he did not focus on the quality of light, and created his work indoors (Actually, Degas did not consider himself an Impressionist). After his eyesight started to fail, he switched to sculpture. He initially sculpted his famous ‘Little Dancer Age 14’ in wax on a wire armature; it was later cast in bronze.

We created wire and foil armatures and covered them in plaster wrap. Some kids are creating dancers and some are creating animals. This took about an hour.

 

degas sculpture art campTomorrow we will make cherry clafouti and finish up our sculptures.

Enjoy (and bon appetit!)

Do you like to cook? Have you taught anyone to cook?

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