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Babycakes Recipe

Babycakes

Recipe courtesy Lisa Roman

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (52)

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Average Rating:

Total Reviews: 52

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  • 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!

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  • 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 ;-!!

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  • 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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  • on May 24, 2010

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    I expected more from this recipe .i dont think its the winner they came out a bit dry and the flavor was not so great

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  • on January 02, 2010

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    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.

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  • on November 09, 2009

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    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!!!!!!!!

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  • on September 07, 2009

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    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.

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  • on July 03, 2009

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    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.

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  • on July 01, 2009

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    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!

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  • on June 24, 2009

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

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