Once your baby has outgrown pureed foods, what's a mama to do with her stockpile of jars in the pantry? Well, Food Network's Ultimate Recipe Showdown found a winning dessert in one mother's cupcake recipe. Made with pureed baby food, the moist and delicious pecan-laced treats satisfy a sweet-tooth of any age.
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Babycakes

Babycakes

Ingredients

  1. Cupcake Batter Ingredients:
  1. * 1/2 teaspoon baking soda
  2. * 1 teaspoon salt
  3. * 1 1/2 teaspoons double-acting baking powder
  4. * 2 1/4 cups all-purpose flour
  5. * 3 eggs
  6. * 1/4 clover honey
  7. * 1/2 cup light brown sugar
  8. * 3/4 cup granulated sugar
  9. * 3/4 cup unsalted butter, softened
  10. * 2 teaspoons ground cinnamon
  11. * 1 (4-ounce) jar pumpkins with pears baby food (recommended: Nature's Goodness brand)
  12. * 2 (4-ounce) jars applesauce and apricots baby food (recommended: Earth's Best brand)
  13. * 1/2 cup ground pecans
  1. Frosting Ingredients:
  1. * 1 teaspoon almond extract
  2. * 2 teaspoons vanilla extract
  3. * 4 tablespoons sweetened condensed milk
  4. * 4 ounces cream cheese, softened
  5. * 3/4 cup unsalted butter, softened
  6. * 1 1/4 cups powdered sugar
  7. * 1/4 cup ground pecans
  8. * Special equipment: 2 (12-cup) mini muffin pans

Directions

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.

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.

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