Babycakes
From Family Circle mag April 1, 2009 as seen on Food Network's Ultimate Recipe Showdown.
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READY IN: 32mins
YIELD: 60 cupcakes
UNITS: US
INGREDIENTS
NutritionCupcakes
- 2 1⁄4cups all-purpose flour
- 1 1⁄2teaspoons baking powder
- 1teaspoon salt
- 1⁄2teaspoon baking soda
- 3
- 3⁄4
- 3⁄4cup granulated sugar
- 1⁄2
- 1⁄4cup 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)
- 2teaspoons ground cinnamon
- 1⁄2cup ground pecans
Frosting
- 1 1⁄4cups confectioners' sugar
- 3⁄4
- 4
- 4tablespoons sweetened condensed milk
- 2teaspoons vanilla extract
- 1teaspoon almond extract
- 1⁄4cup ground pecans
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DIRECTIONS
- 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.
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