Babycakes

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Hello, I just wanted to say that I ordered this baby cakes at T.G.I. Friday's twice and they were very dry the first time and the second time they were really hard. The frosting was incredible so I will probably use the frosting recipe. I wanted to taste them first before making them myself. Not sure if T.G.I. Friday's is making them incorrectly.

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First, let me say I make two different types of cupcakes every week from scratch. I made minor revisions to this recipe. Like others, it is hard finding the specific baby foods. I substituted sweet potato for the pumpkin. I used whole milk for the sweetened condensed milk and therefore increased the powdered sugar by 1/4 cup. I did not grind the pecans, but used finely chopped. I also was confused by the size and made 24 mini (1" x 1" bite size and 8 standard. Next time I will know better that there is a 2" size called "mini" that is about 3 bites. The recipe came from a home cook like most of us and was converted by Food Network. I will be making again and using her frosting on other recipes.

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These weren't the hit I was expecting. But to be fair, I couldn't find pumpkin baby food, so I used squash. The recipe easily made 48 mini cupcakes and enough frosting for them. I found them a bit dry. I also agree that the ingtredients can be a bit costly and a waste of condensed milk. I replaced most of the alnmond extract with vanilla, but the almond flavor was still potent.

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When I made these I was surprised at how much it made. Should have read the comments first I suppose. I got a total of 30 2" and 30 mini (nut tocci size. Herein lies my warning. Perhaps some people are confused about the mini size and the 2" size and normal sized cupcakes. A regular "normal" size cupcake liner is 2 1/2" --so I think people were considering the more common tocci size as the 2", but really they are smaller than that and therefore produce more cupcakes. I made my first batch with the smaller tocci size and found I still had to bake them the full 12 min...as they were somewhat unbaked in the center (used an oven thermometer too. When I was mixing them I had a fright because it appeared to have curdled when I added the babyfood, but it came back to looking like normal once I added the flour. They were Ok, but sorry, I wasn't all that impressed. Somewhat on the costly side too paying around $1 a jar for the babyfood. Applesauce or pumpkin would probably work just as well and I felt the sweetened condensed milk in the icing using only 4 T was somewhat of a waste too---what do you do with the leftovers. A straight cream cheese frosting would've worked just as well.

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Whipped up a batch of these yesterday. But since it's just my husband and I at home, we couldn't possibly eat this many cupcakes in a few days. So I changed this up by baking in 4 mini-loaf pans instead of the cupcake pans. I greased the pans with a little butter and put them in the oven for about 25 minutes on 350.

I wrapped three of the baked cakes and put them and the extra frosting in the freezer to ice them and enjoy later! Thanks, Lisa.

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These are very good. I do agree maybe 1/2 tsp. almond extract in the frosting would be better. I too could not find the pumpkin and pears, so used pears and winter squash baby food. They were great!! A lovely mix of flavors. Thanks for sharing this with us!

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Thank you Lisa for this easy and too delicious recipe. Like some of the others i couldn't find the pumpkin and pear baby food so i used a tablespoon of pure canned pumpkin to a half jar of pear baby food and then filled the jar back up w/ remaining pear to have a full jar of food. i also added a tsp of vanilla extract and a little nutmeg. To save time i used my own quick version cream cheese frosting which is simply 8oz of cream cheese,2 and 1/2 tsp vanilla extract, and 3/4 jar of store bought cream cheese frosting blended until smooth. Its really good and saves time. My husband even loved them and he's not one for spice or carrot cake type flavors. Again thanks so much and i look forward to making them again.

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These little gems are so moist and delicious that I can guarantee that you won't be able to eat just one! They make a lot and that's a good thing. I got about 60 mini muffins. The frosting is delicious, very smooth and very creamy. I did reduce the amount of almond extract to a 1/2 tsp., and the almond flavor was still very noticable. For my tastes, a whole teaspoon would be too much.

A little tip I have would be to put your chopped nuts in a small dish, frost the cupcake and then dip the top of the cupcake in the nuts. They turn out perfect. I also only put nuts on half of them so the people who might not want the nuts on the frosting would be happy too!! :-

Great recipe, Lisa! I can't thank you enough. This is my new go-to cupcake recipe!

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Hi all. Thanks for the kind comments. This is Lisa from the show. After reading the comments, I just wanted to make a few clarifications for everyone. It seems that the recipe was originally published incorrectly, but from what I can tell it is correct on the website now. To be sure, the recipe I made used three (3 jars of baby food (2 jars of apple/apricot, 1 jar of pumpkin with pear. During the interview, they asked me to say "Two jars," when what they meant was two types. Sorry about the confusion. Also, I used one (1 teaspoon of almond extract. That is too much for some, so you can certainly adjust to your taste. Finally, I used 1/4 cup of clover blossom honey. I think it was improperly posted as 1/4 clover blossom honey. Probably just a typo. By the way, I would always get the apple/apricot baby food at Publix (Southern chain, sorry and the Pumpkin with pear at Walmart (everywhere. Lately, I have found that Nature's Goodness makes a jar of "Apricots with pears and apples." I have simply been using three (3 jars of that and it is turning out fine. Again, thanks for the positive comments and glad you could enjoy these as much as I enjoyed making them. Enjoy!

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I was able to find both brands of baby food at our local Wal-mart. I followed the 2-15 version of the recipe using 3 jars of baby food to a tee and these turned out good. However the recipe made a total of 72 mini cupcakes. I found the frosting to be tasty but I think that a standard cream cheese frosting with a tsp of almond extract would be just as good and won't leave you wondering what to do with a partial can of sweetened condensed milk.