Babycakes

Total Time:
44 min
Prep:
25 min
Inactive:
7 min
Cook:
12 min

Yield:
8 servings
Level:
Easy

CATEGORIES
Ingredients
  • Cupcake Batter Ingredients:
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 teaspoons double-acting baking powder
  • 2 1/4 cups all-purpose flour
  • 3 eggs
  • 1/4 cup clover honey
  • 1/2 cup light brown sugar
  • 3/4 cup granulated sugar
  • 3/4 cup unsalted butter, softened
  • 2 teaspoons ground cinnamon
  • 1 (4-ounce) jar pumpkins with pears baby food (recommended: Nature's Goodness brand)
  • 2 (4-ounce) jars applesauce and apricots baby food (recommended: Earth's Best brand)
  • 1/2 cup ground pecans
  • Frosting Ingredients:
  • 1 teaspoon almond extract
  • 2 teaspoons vanilla extract
  • 4 tablespoons sweetened condensed milk
  • 4 ounces cream cheese, softened
  • 3/4 cup unsalted butter, softened
  • 1 1/4 cups powdered sugar
  • 1/4 cup ground pecans
  • Special equipment: 2 (12-cup) mini muffin pans
  • Cupcakes:
Directions
Cupcakes:

Preheat the oven to 350 degrees F.

In a small mixing bowl add the baking soda, salt, baking powder and flour. Mix thoroughly with a fork and set aside. In a large mixing bowl add the eggs, honey, both sugars and butter. Mix until smooth using a hand mixer. Add the cinnamon and baby food. Mix until smooth. Using a rubber spatula fold in the pecans. Slowly add the flour mixture using a sifter and fold in until ingredients are evenly mixed.

Place 24 mini baking cups (2-inch, nonfoil) into each hole of the mini muffin pan. Place a 1-gallon resealable freezer bag into a bowl (for support) and pour the cupcake batter into the bag. Seal the bag and cut the tip off 1 of the bottom corners of the bag. Squeeze the batter into each baking cup, filling them only 3/4 of the way full. Place the mini muffin pan in the oven on the center rack. Bake for 12 minutes.

Frosting:

In a small mixing bowl add the extracts, milk, cream cheese, butter and powdered sugar. Mix until smooth and creamy using a hand mixer. When the cupcakes are done baking remove each cupcake from the pan and place on a cooling rack. Place the cooling rack in the refrigerator for 5 to 7 minutes.

Once the cupcakes are cooled remove them from the refrigerator. Frost each cupcake by putting a generous dollop of frosting on the top with a spoon. Garnish top with ground pecans and they are ready to serve.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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