BABYCAKES
Steps:
- For the Cupcakes: 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.
- For the 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.
BABY FOOD CAKE II
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a medium bowl, stir together the eggs, sugar, and oil. Combine the flour baking soda and salt, stir into the egg mixture. Finally, stir in the baby food. Pour the batter into the prepared pan.
- Bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool and frost with your favorite cream cheese frosting.
Nutrition Facts : Calories 216.4 calories, Carbohydrate 25.6 g, Cholesterol 23.3 mg, Fat 12.2 g, Fiber 0.4 g, Protein 1.9 g, SaturatedFat 1.7 g, Sodium 212.1 mg, Sugar 17.1 g
BABY FOOD CAKE I
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
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
STRAWBERRY BABY CAKES
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
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.
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