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 SHOWER CUPCAKES (VEGAN FRIENDLY)
I made these cupcakes for my sister-in-law's Baby Shower. She wasn't finding out what the sex of her baby was until the birth so I used that for the frosting idea (see the picture). I am a strict vegetarian who rarely gets to enjoy special occassion treats so these are vegan so I get to join in the fun :)
Provided by KristinV
Categories Dessert
Time 50m
Yield 12 cupcakes
Number Of Ingredients 15
Steps:
- For Cupcakes:.
- Preheat oven to 180C and line muffin pan with paper liners.
- Whisk 1 cup soy milk and the vinegar together and let sit a few minutes until curdled.
- Beat together the soy milk mixture, oil, sugar, 2 tsp vanilla and the almond essence in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda and 1/4 tsp salt and mix until no large lumps remain.
- Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes till done. Transfer to a cooling rack and cool completely before frosting.
- FOR THE FROSTING.
- In a bowl mix melted Copha, remaning salt, remaining vanilla, and about 1/3 of the icing sugar.
- Add remaining soy milk and remaining icing sugar alternately. Mix until smooth and creamy.
- Divide frosting into 3 bowls. Make one pink, one blue (desired shade) and leave one white.
- When Cupcakes are cooled use a piping bag to frost 6 cakes pink, 6 blue and use white icing for question marks.
Nutrition Facts : Calories 485.6, Fat 15.4, SaturatedFat 8.3, Sodium 238.5, Carbohydrate 85.3, Fiber 0.8, Sugar 71.7, Protein 2.7
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