Babycakes Recipes

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BABYCAKES



Babycakes image

Make and share this Babycakes recipe from Food.com.

Provided by hungrykitten

Categories     Dessert

Time 32m

Yield 60 cupcakes

Number Of Ingredients 20

2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3 eggs
3/4 cup unsalted butter, softened
3/4 cup granulated sugar
1/2 cup light brown sugar
1/4 cup clover honey
1 (4 ounce) jar pumpkins with pears baby food (such as Nature's Goodness)
2 (4 ounce) jars applesauce and apricots baby food (such as Earth's Best)
2 teaspoons ground cinnamon
1/2 cup ground pecans
1 1/4 cups confectioners' sugar
3/4 cup unsalted butter, softened
4 ounces cream cheese, softened
4 tablespoons sweetened condensed milk
2 teaspoons vanilla extract
1 teaspoon almond extract
1/4 cup ground pecans

Steps:

  • Heat oven to 350 degrees. Line two mini muffin pans with paper liners; set aside.
  • Cupcakes: in a medium bowl, whisk together flour, baking powder, salt and baking soda; set aside.
  • Beat eggs, butter, sugars and honey in a large bowl on medium speed until well-combined. Add the baby food and cinnamon; beat until smooth. Fold in the pecans. Slowly add flour mixture using a sifter; fold in until ingredients are well-mixed.
  • Divide batter among prepared muffin cups, filling them 3/4 full. Bake at 350 degrees for 12 minutes or until a toothpick inserted in centers comes out clean. Remove cupcakes from oven to a wire rack and let cool completely. Repeat with additional mini cupcake liners and remaining batter.
  • Frosting: In a large bowl, beat confectioners' suagr, butter, cream cheese, condensed milk and extracts on medium speed until smooth.
  • Frost each cupcake by putting a generous dollop of frosting on top with a spoon. Garnish with ground pecans.

BABYCAKES DOUGHNUTS RECIPE - (4/5)



Babycakes doughnuts Recipe - (4/5) image

Provided by á-39535

Number Of Ingredients 8

1/2 cup all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup half and half
1 large egg
1 teaspoon vanilla extract
2 Tablespoons vegetable oil

Steps:

  • Put in mixing bowl and combine: flour sugar baking powder salt Add and blend just until the ingredients are mixed well and dough is creamy: half and half egg vanilla extract vegetable oil Immediately scoop the batter into a disposable decorating bag and close with a rubber band. Snip the tip and pipe a ring of dough into each of the molds. Close the lid and bake for 3 to 5 minutes. Remove from the Donut Maker and rest on a wire rack. Top with icing, confectioner's sugar or cinnamon sugar.

STRAWBERRY BABY CAKES



Strawberry Baby Cakes image

Created as a first birthday treat for a little girl, these are a sweet example of something that is simple but memorable. The look is adorable: a cake sized for a baby's hand, covered in a soft white-chocolate glaze and finished with sprinkles. The taste is primarily vanilla - that's the extract and white chocolate at play - and there's a sly hint of rose, added as much for mystery as for bolstering the best qualities of the fresh strawberry that's tucked into the cake's middle. But it's the cake's texture that's most confoundingly wonderful. It's tender and chewy, with a compact crumb still light enough to bring you back for another serving. When it's not a baby's birthday, skip the candles and have the cakes with espresso - or even Champagne.

Provided by Dorie Greenspan

Categories     cakes, dessert

Time 45m

Yield 24 mini cakes

Number Of Ingredients 15

Baker's spray (optional)
3 to 6 hulled strawberries, depending on size
1/3 cup/67 grams granulated sugar
1/4 teaspoon fine sea salt
2 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon rose extract (optional)
1 tablespoon light corn syrup
2/3 cup/86 grams all-purpose flour
6 tablespoons/85 grams unsalted butter, melted, still warm
3 ounces/85 grams white-chocolate bar, melted and fluid
1 tablespoon milk
3 ounces/85 grams white chocolate, finely chopped
1 teaspoon neutral oil
Sprinkles

Steps:

  • Make the cakes: Center a rack in the oven and heat oven to 400 degrees. Line a 24-hole mini-muffin pan with cupcake papers or use baker's spray to coat the inside of the pan.
  • You need 24 chunks of strawberry for the centers of the cakes, so slice the berries into small pieces and set aside. (The chunks should be about 1/4-inch wide and short enough to drop easily into the muffin cups.)
  • Working in a large bowl, whisk together the sugar and salt. Drop in the eggs and beat with a mixer on medium speed (or continue with a whisk) for about 2 minutes, or until foamy and slightly thickened. Stir in the vanilla extract and the rose extract, if you're using it, followed by the corn syrup.
  • Switch to a flexible spatula, and blend in the flour in two or three additions. You'll have a thick batter. Mix the butter into the batter in three or four additions, stirring gently until well incorporated. The batter will be stretchy and a bit slippery. Pour the melted chocolate over the mixture, stir it in gently and, when it's fully blended into the batter, stir in the milk.
  • Spoon about 1 teaspoon of batter into each muffin cup, and then drop in a piece of strawberry. Divide the remaining batter evenly among the cakes, covering each berry.
  • Bake the cakes for 11 to 13 minutes, or until a slender tester poked into the center of a cake comes out clean. Transfer the pan to a rack, and let rest for 2 minutes before carefully removing the cakes; cool to room temperature on the rack.
  • Make the topping (optional): In a small microwave-safe bowl, melt together the chocolate and oil in a microwave set to half power, or in a small pan over very low heat. White chocolate is fragile and finicky - it burns quickly - so stay close. Stir the mixture to make sure it's smooth.
  • One by one, dip the tops of the baby cakes into the chocolate, swirling the cakes to even out the topping and allowing the excess to drip back into the bowl or pan. Return the cakes to the rack and, if you'd like, finish with sprinkles.
  • You can refrigerate the cakes for about 10 minutes to set the chocolate or leave them at room temperature. Chilled or not, the chocolate will remain a tad soft, and that's nice. Kept in a covered container, the cakes will hold for a day or two.

BABY FOOD CAKE I



Baby Food Cake I image

A co-worker always brought this cake for birthdays. It is very simple, quick to make and VERY moist. Use any flavor cake mix with pudding in the mix.

Provided by Lori

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Bundt Cake

Yield 12

Number Of Ingredients 7

1 (18.25 ounce) package moist yellow cake mix
½ cup white sugar
1 cup vegetable oil
4 eggs
1 (4 ounce) jar apricot baby food
1 (4 ounce) jar plum baby food
½ cup chopped walnuts

Steps:

  • Preheat oven to 375 degrees F (175 degrees C). Grease and flour one 9 or 10 inch Bundt pan.
  • Combine the cake mix, sugar, vegetable oil, eggs, apricot baby food and plum baby food. Mix for 2 minutes. Stir in walnuts and pour batter into the prepared pan.
  • Bake at 375 degrees F (190 degrees C) for 1 hour. Wonderful with a light dusting of confectioner's sugar or with an almond frosting.

Nutrition Facts : Calories 448.5 calories, Carbohydrate 46.2 g, Cholesterol 62.9 mg, Fat 28.2 g, Fiber 1.1 g, Protein 4.8 g, SaturatedFat 3.9 g, Sodium 307.8 mg, Sugar 28.6 g

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