175 Best Babycakes Cupcake Maker Recipes
Easy Recipes for Bite-Size Cupcakes, Cheesecakes, Mini Pies, and More!
by Kathy Moore and Roxanne Wyss
Robert Rose Inc
September 2011
$24.95/Paperback
Color Photographs
ISBN-13: 978-0778802839

Contact: Martine Quibell
416.322.6552 x 3133
mquibell@robertrose.ca

The Babycakes® cupcake maker has revolutionized the world of bite-sized food. The stand-alone countertop appliance features a nonstick surface with 8 small wells or compartments for baking cupcakes, muffins, cheesecakes, handpies, tarts, quiches, scones, pot pies, and appetizers. You can bake 8 cupcakes in just 5-8 minutes which simplifies both large- and small-batch baking.

In 175 Best Babycakes Cupcake Maker Recipes Roxanne Wyss and Kathy Moore present new and exciting recipes developed specifically for The Babycakes® cupcake maker. From desserts like the Coconut Cream Cupcakes and Praline Cheesecake to appetizers like Empanadas with Pork and Caper Filling to all-out meals like the Curried Chicken Salad Cups and Chicken and Green Chile Hand Pies, the recipes in 175 Best Babycakes Cupcake Maker Recipes will fill your kitchen with flavorful, easy-to-make, bite-sized treats.

About the Authors

Kathy Moore and Roxanne Wyss are recognized as leading experts in small appliances, and they wrote the booklet that is packed with the Babycakes ® cupcake maker by Select Brands. In their food consultancy firm, they develop recipes, test products and general set the standard for innovative recipes and food information. Their recipes appear regularly in the column, “Eating for Life” in The Kansas City Star, a James Beard award-winning publication, and they appear regularly on national television.

Sample Recipes

Red Velvet Cupcakes

Many cupcake bakeries report that red velvet is one of the top selling flavors. Now you can bake your own everyday of the year!

Makes 22 to 24 cupcakes

If you don’t have white vinegar, you can substitute cider vinegar in this recipe. Other vinegars, such as red wine vinegar or herb-flavored vinegars, will conflict in flavor and should not be used.
No buttermilk on hand? Stir 1 tsp (7 mL) lemon juice or white vinegar into 1⁄2 cup (125 mL) milk. Let stand for 5 to 10 minutes or until thickened. Proceed with the recipe.

Paper liners (optional)
1-1/4 cups all-purpose flour 300 mL
4 tsp unsweetened cocoa powder 20 mL
1⁄2 tsp baking soda 2 mL
1⁄4 tsp baking powder 1 mL
1⁄4 tsp salt 1 mL
3⁄4 cup granulated sugar 175 mL
1 egg, at room temperature 1
3⁄4 cup vegetable oil 175 mL
1 tbsp red food coloring 15 mL
1⁄2 tsp vanilla extract 2 mL
1⁄2 cup buttermilk 125 mL
1⁄2 tsp white vinegar 2 mL
Cream Cheese Frosting (page 90)

In a small bowl, whisk together flour, cocoa, baking soda, baking powder and salt. Set aside.

In a large bowl, using an electric mixer on medium-high speed, beat sugar, egg and oil for 1 to 2 minutes or until fluffy. Beat in food coloring and vanilla. Add flour mixture alternately with buttermilk, making three additions of flour and two of buttermilk and beating on low speed until smooth. Stir in vinegar.

If desired, place paper liners in wells. Fill each well with about 11⁄2 tbsp (22 mL) batter. Bake for 6 to 8 minutes or until a tester inserted in the center of a cupcake comes out clean. Transfer cupcakes to a wire rack to cool. Repeat with the remaining batter.

Frost with Cream Cheese Frosting.

Curried Chicken Salad Cups

Gingerroot and curry add a bit of the exotic to the usual chicken salad. Although they are ideal for lunch and supper, they also make impressive appetizers for your next book club, dinner party, or potluck.

Makes 16 wonton cups

Tip
We like to leave the wonton wrappers whole (square) for this recipe, so that the filled cup has rustic, browned edges. If you prefer smoother edges, follow the directions on page 120 and cut the wonton wrappers into circles before filling.

Crusts
16 wonton wrappers (about 31⁄2 inches/16 8.5 cm square)

Filling
1 clove garlic, minced 1
1 tsp grated gingerroot 5 mL
1⁄2 tsp curry powder 2 mL
3 tbsp whipped cream cheese, softened 45 mL
3 tbsp sour cream 45 mL
1 tsp freshly squeezed lemon juice 5 mL
1 green onion, chopped 1 mL
1 cup chopped cooked chicken 250 mL
3 tbsp  sweetened dried cranberries or golden raisins 45 mL
2 tbsp dry-roasted peanuts 30 mL
Salt and freshly ground black pepper

Garnish
Additional dry-roasted peanuts (optional)
Minced fresh cilantro

1.  Crusts: Place 1 wonton wrapper on top of each well and gently press into well with the pie forming tool, making a cup.

2.  Filling: In a medium bowl, combine garlic, ginger, curry powder, cream cheese, sour cream and lemon juice. Stir in green onion, chicken, cranberries and peanuts. Season to taste with salt and pepper. Spoon about 11⁄2 tbsp (22 mL) filling into each wonton cup.

3.  Bake for 6 to 8 minutes or until wontons are golden and filling is hot. Carefully transfer cups to a wire rack to cool slightly. Repeat with the remaining wontons and filling.

4.  Garnish: Sprinkle with additional peanuts (if using) and cilantro. Serve immediately.

These Recipes may be reproduced with the following credit:

Excerpted from 175 BEST BABYCAKES® CUPCAKE MAKER RECIPES: Easy Recipes for Bite-Size Cupcakes, Cheesecakes, Mini Pies and More! by Kathy Moore & Roxanne Wyss © 2011 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.