Cute desserts to whip up for your little ones with a sweet tooth

A little creativity goes a long way to bring a smile to a kid’s face, the younger they are, the easier they are to please. For the little ones in your life, give these cute desserts a try which use plenty of frosting and plenty of creativity packed into it. If your child is obsessed with colorful items then you must try the rainbow whoopie pie, which you can turn into solid colorblocked cookie sandwiches. The other one is a little quirky that is the poop emoji, for that weird child who loves to talk about it, is obsessed with the word, or maybe has been dropping hints about it by making cute desserts drawing?

1. Rainbow Whoopie Pies

(Makes 8 cookie sandwiches)

Ingredients

For Cookies:

• 115 gm unsalted butter, softened
• 150 gm + 1 tablespoons granulated sugar
• 1 egg
• 1 tsp vanilla extract
• 165 gm allpurpose flour
• ¼ tsp baking soda
• ¼ tsp baking powder
• A pinch of salt
• 100 gm sprinkles
• Extra sprinkles, for coating

For Buttercream:

• 175 gm unsalted butter, softened
• A pinch of salt
• ½ tsp vanilla extract
• 400 gm powdered sugar
• Heavy cream or milk, as needed

Instructions

1. Fix a hand mixer or stand mixer with paddle attachment and take a bowl, beating the softened butter with 150 grams of granulated sugar until light and fluffy.
2. Add the eggs and vanilla and beat until combined. Make sure to scrape the bowl.
3. Sift flour, baking soda, baking powder, and salt in a medium bowl. Whisk to mix. Add the contents of this bowl to the egg bowl and mix until just combined.
4. Fold in the colorful sprinkles and pop the dough in the refrigerator for 30 minutes to chill.
5. Preheat the oven to 180°C and line a cookie sheet with parchment paper.
6. Use a tablespoon to scoop up the dough twice and shape it into a ball. Place on the cookie sheet. Make another ball and place it 3 inches away. Repeat with the rest of the dough maintaining the same 3inch gap between each.
7. Transfer the cookie sheet to the preheated oven and bake for 15 minutes. The edges of the cookies will turn golden brown.
8. Remove from the oven and place on a wire rack to cool off.
9. While the cookies cool, use an electric mixer with a paddle attachment to beat butter until creamy.
10. Add salt, vanilla, and half of the sugar and beat again until combined. Add the rest of the powdered sugar and beat for five minutes. You will have a fluffy mixture. In case it feels too thick add a little cream or milk and beat until it reaches a spreadable consistency.
11. Once the cookies are cool or warm, pair them. Use a spoon to add a generous dollop of buttercream to one cookie keeping enough space on the periphery and place the other cookie on top and gently press down.
12. The buttercream will be at par with the cookie's outer diameter. Roll the cookies in the rainbow sprinkles.

Note: Turn them into colorful whoopie pies by using food coloring for either the dough or the filling and delight your little ones.. Skip the sprinkle rolling for the colorful buttercream option.

2. Poop Emoji Cupcakes

(Makes 12)

Ingredients

For the cupcakes

• 40 gm Cadbury Cocoa Powder
• ½ tsp baking soda
• 120 ml boiling water
• 60 gm butter, melted
• 40 ml vegetable oil
• 175 gm granulated sugar
• 1 tsp vanilla extract
• A pinch of salt
• 1 egg + 1 egg yolk
• 60 ml evaporated milk or heavy cream
• 100 gm allpurpose flour

For the chocolate frosting:

• 115 gm butter, softened
• ½ tsp vanilla extract
• 30 gm Cadbury Cocoa Powder
• ½ tbsp milk
• 150 gm powdered sugar, adjust to taste

For decoration:

• 75 gm white chocolate
• 30 gm Cadbury Bournville Dark Chocolate

Instructions

1. Preheat oven to 180°C. Prepare a 12cup muffin tin or two 6cup muffin tins with 12 paper liners.
2. Take a mixing bowl and whisk flour, cocoa powder and baking soda. Carefully pour boiling water and whisk to blend. Keep aside for 5 minutes to cool.
3. Take another bowl, and add melted butter, vegetable oil, sugar, vanilla, and salt. Using an electric mixer, beat until well combined. Add egg and egg yolk, mixing after you add each until just combined.
4. Add the flour mixture in parts, combining after adding each, until combined
5. Pour the batter evenly into the muffin cups, until each of them is 2/3 full.
6. Bake the cupcakes for 1520 minutes, until toothpick inserted into center comes out clean.
7. Remove the muffin tin or tins from the oven and let cool outside.
8. While the cupcakes cool, prepare the frosting. Add the butter to a bowl and beat using an electric mixer. Add vanilla extract, and cocoa powder and slowly drizzle the milk, beating while pouring, until smooth. Then slowly add sugar and mix until you get a good consistency.
9. Pipe frosting onto cooled cupcakes.
10. Now for the fun part! Melt white chocolate and dark chocolate separately in the microwave.
11. Pipe or use a tiny spoon to make 24 ovals with the white chocolate, on parchment paper, make them small to not weigh down the frosting. Use the rest of the white chocolate to make the smiles, you’ll need 12 of them, so make them small. Let them dry.
12. Once cool, use the nottoodark chocolate to make smaller ovals for the eyes. Pipe or spoon on the white chocolate eyes, once dry.
13. Once all dry pluck them carefully from the parchment, press gently onto the frosting for each cupcake, and serve immediately.