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
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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By youreverydaymama
Moseley, VA
on March 16, 2011
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I've never had anyone rave so much about a dessert! I made the 1x1 minis so I had a ton that I ended up sharing with friends and neighbors, and they were a huge hit. I used Sweet Potato instead of Pumpkin, but that was the only change I made. They cooked in the exact time listed, not a second longer. The cake tasted out of this world and was extremely moist. The icing was unbelievable, the almond amount just perfect. I will make these again and again!
By belden777
San Diego, CA
on January 08, 2011
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Babycakes were a hit at the baby shower I took them to! They were absolutely delicious!
A few comments: this recipe is not "easy" - based solely on the number of ingredients required. I couldn't find Pumpkin baby food, so used Apple Butternut Squash instead. Also, instead of using 2 teaspoons of cinnamon, I used 1-3/8 t. cinnamon, 1/4 t. each of nutmeg and ginger, and 1/8 t. allspice. Gives a nice depth to the flavor.
I used the mini-muffin cups (which are the 1.25" size, not the 2" stated in the recipe and 12 minutes is exactly the right amount of baking time if you fill 3/4 full so that they just rise above the edge of the paper after baking. Did not have any problems with the paper sticking to the cupcake.
THIS RECIPE MAKES SIX DOZEN MINI CUPCAKES!!! Not the 2 dozen stated. One recipe of frosting is plenty for all 6 dozen. I made a double batch and now have extra - boo hoo ;-!!
By buxton9er_9156740
Plainfield, CA
on August 01, 2010
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After seeing this episode, i made them within that week. I couldn't find the baby food they selected to use. Instead i used apricots and pears. I think it turned out just as good as it should. The frosting is what makes them!! Delicious!
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