Kids can make these lemon cupcakes with a recipe adapted from “Chloe’s Vegan Desserts” by Chef Chloe Coscarelli, winner of Food Network’s Cupcake Wars. Using a cast iron bear muffin pan, kids can make bite sized cakes. Or using a Wilson’s shaped cupcake pan, like hearts or flowers, kids can create a family dessert by preheating the oven to 350 degrees. Lightly grease the cup cake pans with coconut oil. Whisk 2 cups organic whole wheat flour, 1 tsp baking soda, 1 tsp baking powder, ½ tsp sea salt. In a separate bowl mix ½ cup extra virgin olive oil, ¾ cup maple syrup, ¾ cup water, ¼ cup lemon juice, 2 ½ tbsp lemon zest, using 2 or 3 fresh organic lemons. Pour wet mixture into the dry and whisk until just combined. Fill the cup cake pans evenly with batter and bake 20-25 minutes. Cool completely before unmolding. Kids can serve the cakes topped with organic Greek yogurt and fresh blueberries.