United States Chef
Recipes by Wendy Wofford-Garcia
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Review and Giveaway: Babycakes Cupcake Maker + The Big Book of Babycakes Cupcake Cookbook! Featuring Pumpkin Maple Mini Cupcakes with Biscoff Buttercream Frosting...Just in time for Thanksgiving, I have a fun pumpkin mini cupcake recipe to share...and a really fun gift pack giveaway! I recently received a super-cute pink Babycakes Cupcake Maker to try out in my kitchen and share my thoughts with you. This fun machine fits on the kitchen countertop and cooks eight mini cupcakes at a time…or about two dozen per recipe. Each batch of eight cupcakes cooks in about 5-7 minutes, so it's pretty much instant gratification! Even better, this versatile little machine also makes muffins, mini pies, and savory mini appetizers. I also received a copy of the latest Babycakes Cupcake Maker cookbook from my friends at Robert Rose Publishing, so I decided to make a batch of Thanksgiving-inspired cupcakes over the weekend!We had our Thanksgiving luncheon at work this week, so I decided to use the Babycakes machine to make Pumpkin Maple Cupcakes from the book, along with my slight tweak on their Hazelnut Buttercream Frosting. Instead of Nutella, I used Biscoff spread to compliment the cinnamon and nutmeg that flavored the cupcakes. This duo paired perfectly together…the cupcakes weren’t overly sweet, which really allowed the Biscoff-infused icing to shine! The Babycakes Cupcake Baker was a snap to use: simply plug in and preheat on the countertop. While the machine heated, I whipped up the simple scratch cake batter in my stand mixer. One note: the size of these cupcakes is between a full-sized cupcake and a bite-sized cupcake. That means that cupcake liners that fit the wells can be hard to find. Babycakes makes custom liners specifically for the machine, which can be purchased online. I was able to find them in packages of 100 at my local Kohl’s.These portion-controlled cupcakes were very tasty…they baked up perfectly in the Babycakes Cupcake Maker. The machine is fun to use and comes with an instruction book, a pastry cutter for making mini pies, and an icing bag and tips. When I iced my cupcakes, I squeezed too hard and split the bag. I had to resort to icing my cupcakes the old-school way: with an offset spatula. They weren’t as fancy as using a piping bag, but I improvised by placing a glazed pecan half on top of each cupcake. It was decorative, and it also let anyone with a nut allergy know that my cupcakes had pecans inside.Pumpkin Maple Cupcakes with Biscoff Buttercream Frostingfrom The Big Book of Babycakes Cupcake Maker Recipes CookbookStep 1: Plug in and preheat the Babycakes Cupcake Maker. While it heats, prep the cake batter. Add the following ingredients to the bowl of a stand mixer: 1 room-temperature large egg, 1/2 cup pumpkin puree (not pie filling), 1/2 cup pure maple syrup, 1 tsp. vanilla, and 1/4 cup vegetable oil. Combine on med-high speed and beat for 1 minute.Step 2: In a small bowl, mix together 1 1/3 cups all-purpose flour, 1 tsp. baking powder, 1 tsp. baking soda, 1 tsp. ground cinnamon, and 1/2 tsp. nutmeg, and 1/4 tsp. salt. Add the flour mixture to the wet ingredients in the mixing bowl and combine on low speed just until incorporated. Stir in 1/3 cup chopped toasted pecans.Step 3: Place Babycakes cupcake liners into the wells in the machine...it's hot, so be careful! Use a cookie scoop to fill each well with approximately 1.5 tbs. of batter. Close the top of the machine and bake for 6-7 minutes, until the tops are golden brown and a toothpick inserted in the center comes out clean. Transfer cupcakes to a wire rack to cool and repeat until all batter is used.Step 4: When the cupcakes are cool -- about an hour -- make the icing. Combine the following ingredients in the bowl of a stand mixer: 2 tbs. softened butter, 1/2 cup Biscoff spread. Beat on medium-high speed for 1 minute, or until creamy. Gradually incorporate 1 3/4 cups confectioners sugar until blended. Add 4 tbs. whipping cream until the icing is light and fluffy. Ice the cupcakes and top with a candied pecan half for decor.These cupcakes are totally yummy, and the portion-controlled size is definitely appreciated during the holiday season. These cupcakes are dense and moist…almost like a muffin in consistency…and the Biscoff-infused icing was divine! I can’t wait to use the Babycakes machine to make simple appetizers and maybe some holiday-themed mini brownies. The machine was easy to clean up since I used liners, and it easily stores in my kitchen cabinets between uses.Now…who wants to win a Babycakes Cupcake Maker of their own AND a copy of The Big Book of Babycakes cookbook in time for the holidays?!?!?! I’ll be accepting entries through this Saturday, November 24th, and the winner will be notified via e-mail on Sunday, November 26th. For one entry, simply leave a comment below letting me know how you would use this versatile machine in your kitchen. For additional entries, Like Babycakes on Facebook and Follow them on Twitter. Make sure to leave me a separate comment for each entry since I’m using a random number generator to select the winner. One last thing…please be sure to leave your e-mail address on one entry so I can find you if you’re the winner.I hope you all have a blessed Thanksgiving! I’m leaving for a quick visit with family in the Houston area after work tomorrow, but I’ll be back with a tasty and super-simple appetizer on Friday evening. I am so very thankful for the many blessings in my life…and this blog and my readers are among… |
Nov 2012
Intermediate |
1 vote
3 views
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