Best Babycakes Recipes

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.

BABYCAKES DOUGHNUTS RECIPE - (4/5)

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.

MOLTEN CHOCOLATE BABYCAKES

Steps:

• Place a baking sheet on center rack in oven and heat oven to 400 degrees. Butter insides of six 6-ounce heatproof glass or ceramic baking dishes. (If using soufflé dishes, line bottoms with parchment paper; dishes with flared sides will not need lining.)
• In a small saucepan over low heat or in a microwave oven, melt chocolate; set aside to cool slightly. In a medium bowl, beat eggs together with a pinch of salt until frothy; set aside. Using an electric mixer, cream together 4 tablespoons butter and the sugar. Gradually add egg mixture, then vanilla. Add flour and mix well. Add chocolate and blend until smooth.
• Divide batter among six baking dishes and arrange them on baking sheet hot from the oven. Bake until firm and dry on surface, 10 to 12 minutes. Remove dishes from oven and immediately invert cakes onto small plates or shallow bowls. Serve hot.

BABYCAKES

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.

CHERRY BROWNIE BABYCAKES

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter 12 holes of a deep muffin tray and line each hole with a strip of baking parchment - this will help you lift out the brownies later (or line 16 holes of 2 trays with muffin cases). Put the butter, 150g of the chocolate, sugar and vanilla in a heatproof bowl, suspended over a pan of barely simmering water. Heat gently, stirring now and again until melted, then remove from the heat and leave to cool for a few mins. Meanwhile, sift the flour, cocoa, baking powder and a good pinch of salt together in a large bowl.
• Add the warm, melted chocolate mixture, the eggs, cherries and the remaining 50g chocolate to the dry ingredients, then mix until just combined. Divide the mixture between the holes of the muffin tray/cases, making sure each one gets a few pieces of cherry. Bake for 18 mins until cooked but still gooey in the centre - they will continue cooking a little as they cool down. Leave to cool for 30 mins in the tin before transferring to a wire rack to cool completely, or eating warm with a dollop of cream, a dusting of cocoa and extra cherries on top, if you like.

JAMES MCNAIR'S MOLTEN CHOCOLATE BABYCAKES

Steps:

• Position oven racks so the cakes will bake in the middle of the oven; preheat oven to 400F.
• Grease and line six 6-ounce custard cups or souffle dishes.
• Here's how; using a pastry brush, lightly grease the bottom and sides of each pan with room-temperature solid shortening; place each pan on a sheet of parchment paper and trace around the bottom of the pan with a pencil, then cut out the traced shape with scissors; lay the parchment in the pan and use your hand to smooth out any wrinkles; if desired, lightly brush the paper with more solid shortening for easy removal of the paper after baking.
• Melt the chocolate and set aside to cool slightly.
• In a bowl or food processor, combine the butter, granulated sugar, salt and eggs and beat with an electric mixer at medium speed or process until well blended; add the flour and blend well.
• Add the vanilla and cooled chocolate and blend until smooth.
• Divide the batter evenly among the prepared baking dishes and smooth the surfaces with a small rubber spatula.
• Place on a baking sheet, transfer to the oven, and bake until the tops are well puffed, about 17 minutes.
• Remove the baking dishes to a wire rack to cool for about 5 minutes, then run a thin knife blade around the sides of each cake and invert directly onto individual serving plates; peel off the parchment.
• Sift a little powdered sugar over the tops of the cakes.
• James McNair recommends serving by spooning custard sauce or creme anglaise around each cake, then add dollops of mango and raspberry purees and swirling with a wooden skewer; he also recommends using edible gold leaf as the garnish instead of powdered sugar.

BABYCAKES NYC CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 325 degrees F. Line 2 rimmed baking sheets with parchment paper and set aside. In a medium bowl, whisk together the flours, sugar, flaxseed meal, arrowroot starch, xanthan gum, baking soda and salt. Add the coconut oil, applesauce and vanilla and stir with a rubber spatula until a thick dough forms. Stir in the chocolate chips until evenly distributed. Drop the dough by the tablespoonful onto the prepared baking sheets, about 1 1/2" apart. Bake for 7 mins., rotate the baking sheets, and bake for 7 mins. more, or until the cookies are golden brown and firm. Let stand on the baking sheets for 15 mins. before eating.

MOLTEN CHOCOLATE BABYCAKES

Steps:

• Prepare the Creme Anglaise and refrigerate as directed until serving. Position the oven rack in the center of the oven and preheat to 400 degrees F. Butter six 6-ounce custard cups or souffle dishes. Set aside. Melt the chocolate and set aside to cool slightly. Combine the butter, granulated sugar, salt and eggs in a large bowl and beat with an electric mixer at medium speed, or mix in a food processor, until well blended. Add the flour and blend well. Add the vanilla and cooled chocolate. Blend until smooth. Divide the batter evenly among the prepared baking dishes. Smooth the surfaces with a small rubber spatula. Place on a baking sheet, transfer to the oven, and bake until the tops are well puffed, about 17 minutes. Remove the baking dishes to a wire rack to cool for about 5 minutes, then run a thin knife blade around the sides of each cake and invert directly onto individual serving plates. Top each cake with a sheet of gold leaf or lightly sift a little powdered sugar over the tops of the cakes. Spoon a portion of the Crème Anglaise around each cake, then add dollops of mango and raspberry purees (if using) and swirl with a wooden skewer.