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SJ's Kids Cooking Channel

SJ's Kids Cooking Channel

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Darling Dance Studios
Darling Dance Studios
13 Glass Street Kew 3102, 31 Tyne Street Box Hill North

6 year and 10 year old chefs
Inspiring Kids To Cook.🇦🇺💞🇮🇳
Made with ♥️ in Shepparton VIC 🦘

Photos from SJ's Kids Cooking Channel's post 21/07/2025
Catch me if you can. Nik's Devil's Cupcake 10 tbsp unsalted butter, at room temperature 1 1/4 cups (248g) granulated sugar 2 large eggs 3/4 cup (90g) cake flour 3/4 cup (90g) all-purpose flour cup (42g) Dutch-processed cocoa powder 1tsp salt 1/2 tsp baking powder 1/2 tsp baking soda 3/4 cup (180ml) freshly brewed coffee, cooled to room temperature 1/4 cup (60ml) whole milk 1 tsp Vanilla Extract Buttercream Frosting YIELD 16 cupcakes PREP TIME 20 minutes COOK TIME 20 to 25 minutes 1. Place a rack in the center of the oven and preheat the oven to 350°F (175°C). Line 2 12-cup muffin tins with 16 cupcake liners. 2. In a stand mixer fitted with a paddle attachment, beat the butter and sugar for 4 to 5 minutes or until light and fluffy. Add the eggs one at a time, beating after each addition until fully incorporated. 3. Into a medium bowl, sift the flours, cocoa powder, salt, baking powder, and baking soda. Whisk until combined. In a separate small bowl, combine the coffee, milk, and vanilla extract. 4. With the mixer running on low speed, alternate adding the coffee mixture and flour mixture, in about three batches, until the batter is smooth and fully combined. Fill each cupcake liner 3/4 of the way full. 5. Place the muffin tins in the oven and bake for 20 to 25 minutes or until a toothpick inserted in the middle of a cupcake comes out clean. Start checking after 20 minutes. 6. Remove the tins from the oven and allow the cupcakes to cool completely. Top with the frosting and freshly grated lemon or orange zest, if desired, before serving. 26/04/2024

Devil's CupCake with Buttercream Frosting.

Catch me if you can. Nik's Devil's Cupcake 10 tbsp unsalted butter, at room temperature 1 1/4 cups (248g) granulated sugar 2 large eggs 3/4 cup (90g) cake flour 3/4 cup (90g) all-purpose flour cup (42g) Dutch-processed cocoa powder 1tsp salt 1/2 tsp baking powder 1/2 tsp baking soda 3/4 cup (180ml) freshly brewed coffee, cooled to room temperature 1/4 cup (60ml) whole milk 1 tsp Vanilla Extract Buttercream Frosting YIELD 16 cupcakes PREP TIME 20 minutes COOK TIME 20 to 25 minutes 1. Place a rack in the center of the oven and preheat the oven to 350°F (175°C). Line 2 12-cup muffin tins with 16 cupcake liners. 2. In a stand mixer fitted with a paddle attachment, beat the butter and sugar for 4 to 5 minutes or until light and fluffy. Add the eggs one at a time, beating after each addition until fully incorporated. 3. Into a medium bowl, sift the flours, cocoa powder, salt, baking powder, and baking soda. Whisk until combined. In a separate small bowl, combine the coffee, milk, and vanilla extract. 4. With the mixer running on low speed, alternate adding the coffee mixture and flour mixture, in about three batches, until the batter is smooth and fully combined. Fill each cupcake liner 3/4 of the way full. 5. Place the muffin tins in the oven and bake for 20 to 25 minutes or until a toothpick inserted in the middle of a cupcake comes out clean. Start checking after 20 minutes. 6. Remove the tins from the oven and allow the cupcakes to cool completely. Top with the frosting and freshly grated lemon or orange zest, if desired, before serving.

18/03/2024

Healthy Cookies in 15 min🍪





Photos from SJ's Kids Cooking Channel's post 18/11/2023

Disneyland, California

Photos from SJ's Kids Cooking Channel's post 05/11/2023

Starbucks ❤️

19/10/2023

Pizza Margherita: A Slice of Simplicity.👌

13/10/2023

Lets Make Pidi 🤤🤤🤤🤤

05/10/2023

Spicy Mixed Seafood Pot

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Location

Melbourne

Category

Cooking school

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Address


Melbourne, VIC