The Big Book of
Babycakes Cupcake Maker Recipes
Homemade Bite-Sized Fun!
Kathy Moore, Roxanne Wyss
Paperback, 240 pages
Homemade Bite-Sized Fun!
Kathy Moore, Roxanne Wyss
Paperback, 240 pages
All-new flavors and ideas for the revolutionary bite-size delights
that have taken the marketplace by storm.
What is better than a tasty treat? A tasty treat you can hold in your hand! I love the idea of cupcakes because they are single serving treats, your own little treasure.
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| Cupcake machine! I do believe there are other colours too. |
And the Babycakes cupcake makers are so much fun as they are like waffle irons... for cupcakes! They bake up fast and perfect and you can make them while your oven is otherwise employed. Or resting. No need to fire up that huge energy using beast for small treats when you can use the little appliance instead.
And this new Babycakes book is more than cupcakes - you can do pies (sweet and savoury!), cheesecakes, muffins.. the book even has recipes for gluten-free and vegan treats. Great for young people and not so young people alike. Everyone deserves Babycakes!
Chapters include:
Part 1: Getting Started
How to use the Babycakes Cupcake Maker
Baking Like a Pro!
Fun with the Babycakes Cupcake Maker
Babycakes 101
Storing your Baked Goods
Part 2: Sweet Treats
Bake Shop Cupcakes
Brownie Bites
Cheesecakes and Other Goodies
Pies and Tarts
Frostings and Glazes
Part 3: Mealtime Favorites
Muffins and Breads
Breakfasts and Brunch Bites
Lunch and Dinner Pies
Part 4: Babycakes for Everybody
Gluten-Free and Vegan Treats
Treats for Tots
Small Servings
Part 5: Entertaining Made Easy
Appetizers and Finger Food
Treats for Parties and Special Occasions
Check out some delicious sample recipes below, and get hooked on Babycakes!
Makes 14 to 16 cheesecakes
That famous tropical drink combines coconut, pineapple and rum — an enticing flavor combination for a cheesecake.
Tips
- Use a food processor fitted with a metal blade to quickly make fine crumbs from the cookies. You’ll need about 14 vanilla wafers to make 1⁄2 cup (125 mL) crumbs. If you don’t have a food processor, place the wafers in a sealable plastic bag and use a rolling pin to crush them. Measure out 1⁄2 cup (125 mL) crumbs.
- Cream of coconut is a sweetened canned product often used for cocktails. It should not be confused with coconut milk.
- To toast coconut, spread it in a thin layer on a baking sheet. Bake at 300°F (150°C) for about 20 minutes, stirring every 5 minutes, until coconut is evenly browned.
Crusts
1⁄2 cup vanilla wafer crumbs (see tip) 125 mL
1⁄4 cup sweetened flaked coconut 60 mL
1 tbsp unsalted butter, melted 15 mL
Filling
8 oz cream cheese, softened 250 g
1⁄4 cup granulated sugar 60 mL
1 tbsp all-purpose flour 15 mL
1 large egg, at room temperature 1
1 large egg yolk, at room temperature 1
1⁄4 cup cream of coconut 60 mL
1⁄4 tsp rum extract 1 mL
Topping
1 can (8 oz/227 mL) crushed pineapple, 1
with juice
2 tsp cornstarch 10 mL
Garnish
Toasted sweetened flaked coconut (see tip)
1. Crusts: In a small bowl, combine wafer crumbs and coconut. Stir in butter.
2. Place a paper liner in each well. Spoon about 11⁄2 tsp (7 mL) crumb mixture into the bottom of each liner. Use the pie forming tool to tap crust into liner.
3. Filling: In a medium bowl, using an electric mixer on medium speed, beat cream cheese for 1 minute or until fluffy. Beat in sugar and flour until smooth. Reduce mixer speed to low and beat in egg and egg yolk until just combined. Beat in cream of coconut and rum extract just until incorporated (do not overbeat).
4. Spoon about 11⁄2 tbsp (22 mL) filling over crust in each liner. Bake for 10 to 12 minutes or until filling is puffed at the edges and softly set at the center. Using a small offset spatula, carefully transfer cheesecakes to a wire rack to cool. Repeat with the remaining crumb mixture and filling. Let stand for 15 minutes.
5. Topping: Drain pineapple juice into a glass measuring cup. If necessary, add enough water to equal 1⁄2 cup (125 mL). In a small microwave-safe glass bowl, combine cornstarch and pineapple juice, stirring well. Microwave on High for 60 seconds, stirring halfway through, until thickened and bubbly. Stir in pineapple. Let cool for 15 minutes. Spoon topping over cheesecakes.
6. Place cooled cheesecakes in an airtight container and refrigerate for at least 3 hours, until chilled and set, or for up to 5 days.
7. Garnish: Just before serving, garnish with toasted coconut.
Cheesecakes and Other Goodies / page 80
Excerpted from Big Book of Babycakes Cupcake Maker Recipes by Kathy Moore and Roxanne Wyss © 2012 Robert Rose Inc. www.robertrose.caReprinted with permission. All rights reserved.
Makes 12 to 14 hand pies
We love this recipe! It’s easy, yet it doesn’t taste ordinary.
Tip
- Puff pastry is a flaky, rich pastry that is readily available in the freezer section of grocery stores. It is sold as sheets, shells or blocks — choose any of these and thaw according to package directions. If using sheets, you can cut 15 or 16 top crusts from one sheet of puff pastry (half of a 17.4 oz/490 g box) if you reroll the scraps. If using shells, plan on cutting 2 top crusts from each shell; thaw only the number you need and keep the rest frozen for another use. Because puff pastry puffs so much, it is not recommended for the bottom crust of a two-crust hand pie.
Store-bought refrigerated pie crust
Puff pastry (see tip)
Filling
2 tbsp unsalted butter 30 mL
1⁄3 cup finely chopped onion 75 mL
1 cup very finely chopped cooked chicken 250 mL
2 tbsp chopped drained roasted red 30 mL
bell peppers
1⁄2 cup light Alfredo sauce 125 mL
Salt and freshly ground black pepper
1⁄2 cup shredded Swiss cheese 125 mL
1. Crusts: Use the large circle of the crust cutting tool to cut 12 to 14 bottom crusts from the pie crust, rerolling scraps as necessary. Place 8 large crusts evenly on top of wells and gently press into wells with the pie forming tool. Cover the remaining crusts with plastic wrap and set aside.
2. On a lightly floured surface, roll out puff pastry to about 1⁄8 inch (3 mm) thick, pressing any perforated seams together. Use the small circle of the crust cutting tool to cut 12 to 14 top crusts. Cover with plastic wrap and set aside.
3. Filling: In a medium skillet, melt butter over medium-high heat. Add onion and cook, stirring often, for 2 to 3 minutes or until tender. Stir in chicken, roasted peppers and Alfredo sauce. Season to taste with salt and pepper. Remove from heat and stir in Swiss cheese.
4. Spoon about 11⁄2 tbsp (22 mL) filling into each bottom crust; do not overfill. Place a top crust directly over the center of each filled shell.
5. Bake for 10 to 12 minutes or until crusts are browned and crisp. Transfer pies to a wire rack to cool slightly. Let appliance cool for 5 minutes. Repeat with the remaining crusts and filling. Serve warm.
Lunch and Dinner Pies / page 147
Excerpted from Big Book of Babycakes Cupcake Maker Recipes by Kathy Moore and Roxanne Wyss © 2012 Robert Rose Inc. www.robertrose.caReprinted with permission. All rights reserved.
GLUTEN-FREE
Roxanne’s dad, Kenneth Wyss, adores root beer floats. Roxanne has wonderful childhood memories of sharing root beer floats with him at the local root beer stand, Mugs Up. Although she can’t always take him out for root beer these days, she can always bake up one of his favorite flavors.
Tip
- To make each cupcake look like a root beer float, mound fluffy puffs of Vanilla Buttercream Frosting, made with gluten-free confectioners’ (icing) sugar, on top. Cut a bendy straw in half (discarding the bottom half) and insert it into the cupcake.
Paper liners (optional)
1 cup gluten-free chocolate cake mix 250 mL
2 large eggs, at room temperature 2
1⁄2 cup root beer, at room temperature 125 mL
1⁄2 cup butter, softened 125 mL
1. In a medium bowl, using an electric mixer on low speed, beat cake mix, eggs, root beer and butter for 30 seconds or until moistened. Beat on medium speed for 2 minutes.
2. 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.
Gluten-Free & Vegan Treats / page 164
Excerpted from Big Book of Babycakes Cupcake Maker Recipes by Kathy Moore and Roxanne Wyss © 2012 Robert Rose Inc. www.robertrose.caReprinted with permission. All rights reserved.
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