Babycakes

Recipe courtesy Lisa Roman

Show: Ultimate Recipe ShowdownEpisode: Ultimate Recipe Showdown: Desserts

Rated: 4 stars out of 5Rate itRead users' reviews (50)

RECIPE
COMMENTS & REVIEWS(50)

Cook Time:
12 min
Level:
Easy
Yield:
8 servings

Times:

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

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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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Comments & Reviews

recipe Babycakes
L.A. McKay West Hartford, CT 01-02-2010
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Pretty good
Rated: 4 stars out of 5

Hearing the raves for these cupcakes on the show, I expected them to be a little better than they were. The cupcakes are... very moist and have a wonderful honey flavor. They keep well and stay moist for days. We enjoyed the cake part of the recipe. But the icing wasn't so good, and I threw most of it out. It detracted from the taste of the cake. BTW, you don't need the cupcake papers -- just make the cakes in the pans like little muffins.Read more
recipe Babycakes
Adrienne Puerto Rico, FL 11-09-2009
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Excellent but different baby foods...
Rated: 5 stars out of 5

I loved this recipe! I''m only 17 and I made it with a friend of mine and it was incredibly good! The cupcakes were really... moist and the frosting was incredible! We served it with vanilla icecream and caramel. I heard of the recipe at TGI Fridays the first time and I really don't regret it! Adjustments: -I couldn't find the right baby foods so I used: Instead of Pumpkins with Pears= 1 jar of Butternut Sqautch and 1 jar of Pears Instead of Applesauce and Apricots= 1 jar of Applesauce and 1 of Apricots with pears and apples -I used a peanut and pecan mix instead just pecans. Oh and you'll need more muffin pans. PERFECT!!!!!!!!Read more
recipe Babycakes
Mev Greensboro, GA 09-07-2009
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EXPECTED MORE
Rated: 3 stars out of 5

MADE THESE FOR A LARGE GATHERING AND BECAUSE THIS WAS A PRIZE WINNING RECIPE REALLY EXPECTED MORE. THE FROSTING WAS THE BEST... PART. THE BABY FOOD WAS NOT EASY TO FIND AND I HAD TO SUBSTITUTE, BUT THE CAKE WAS NOT THAT FLAVORFUL. WILL MAKE THE FROSTING, AGAIN, BUT NOT THE CAKES.Read more
recipe Babycakes
Charmagne Franklin, WI 07-03-2009
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Yummy and unique
Rated: 5 stars out of 5

Just took these to a gathering and they were a big hit. I made regular sized cupcakes - cooked them about 14-15 minutes and... they were very very moist. Using a strong vietnamese (high quality) cinnamon in the batter really balances the almond flovored frosting and is a nice combination . (The frosting is awesome) Many people asked for the recipe or if they could take some home. There is no better recommendation than that. I will make these again. They would be fantastic for a baby shower as everyone is intrigued when they find out there is baby food in them. Worth the effort.Read more
recipe Babycakes
Liz Clinton Township, MI 07-01-2009
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Fantastic!!
Rated: 5 stars out of 5

I made my first batch for an Easter Brunch with the infants at my child's center. It was such a big hit that all the parents... were asking me for the recipe. I made my batter with banana-strawberry baby food and omitted the almonds (because most childcare centers don't allow peanut or nuts). I also put a jar of banana in the frosting. It was FANTASTIC!!! I also tried making carrot cake with baby food. The cake was super moist and the cream cheese frosting with organic carrots was the best topping ever! Read more
recipe Babycakes
Myra Boston, MA 06-24-2009
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Delicious!
Rated: 5 stars out of 5

I have made it twice already. Very delicious and very moist! Will make again.