Healthy Appetites - Last class

Sniff!  I can't believe we've come to the end of the enrichment class. The last 6 weeks has simply flown by.  Sniff!

In the beginning, I wasn't sure how the kids would respond to this class. Requests for baking cupcakes, brownies and cakes were what they were asking for.  In turn, I wasn't sure how I was going to teach 12 kids how to cook healthy food...and like it!

But we seemed to have surprised each other!  The kids were excited about most of the foods we were making.  Soon they were requesting ravioli's and seafood!  When they weren't thrilled about something we made, they tried it first before coming to that conclusion.  That's huge for a kid!  In my house we call that the 'No thank you bite'.

Alas, the request for cupcakes and smoothies are what they are hoping for the last class.  I can't deprive them of every "fun" food.  I've found a healthy cupcake recipe that I think they're going to enjoy.   Due to the lack of access to an oven, and time constraints, I will bake the cupcakes at home and bring them in for the kids to decorate.  We'll also make a smoothie that I think will go well with the cupcakes.

Carrot and Pineapple Cupcakes with Cream Cheese Icing
1 1/2 cups of flour
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
3/4 cup agave or honey
1/2 cup vegetable oil
2 large eggs
1 1/2 cups carrots, peeled and shredded
1/4 cup pineapple, drained, crushed in juice

1. Preheat oven to 350 degrees
2. Sift the flour, baking powder, baking soda, salt and cinnamon into a medium sized bowl.
3. Using a mixer, beat the agave, oil and eggs until thoroughly combined
4. Slowly add the dry ingredients to the wet ingredients.  Scrape down the sides of the mixing bowl.
5. Add the carrots and pineapple and beat until all the ingredients are thoroughly combined.
6. Line 14 regular muffin tins or mini muffin tins with  paper liners.
7. Scoop batter into cups, filling 3/4 full.
8. Bake for 30 minutes for regular sized muffin tins or 15 minutes for mini muffins tins.
9. Cool (cupcakes can be made 1 day ahead, cover and store at room temperature)
10. Spread top of each cupcake with 2 tbsp of cream cheese icing and serve.

Cream Cheese Icing
1 8 oz package cream cheese, room temperature
1/2 cup unsalted butter, room temperature
4 tbsp agave nectar
1 tsp vanilla extract

1.Place all ingredients in a mixer and beat on medium to high speed until fluffy.

I have truly enjoyed the time I've shared with this great group of kids.  I hope their curiosity and eagarness to cook continues at home and their parents will join them in their excitement!