Babycakes

Directions

1. 1
   Preheat the oven to 350 degrees F.
2. 2
   In a small mixing bowl add the baking soda, salt, baking powder and flour.
3. 3
   Mix thoroughly with a fork and set aside.
4. 4
   In a large mixing bowl add the eggs, honey, both sugars and butter.
5. 5
   Mix until smooth using a hand mixer.
6. 6
   Add the cinnamon and baby food.
7. 7
   Mix until smooth.
8. 8
   Using a rubber spatula fold in the pecans.
9. 9
   Slowly add the flour mixture using a sifter and fold in until ingredients are evenly mixed.
10. 10
    Place 24 mini baking cups (2-inch, nonfoil) into each hole of the mini muffin pan.
11. 11
    Place a 1-gallon resealable freezer bag into a bowl (for support) and pour the cupcake batter into the bag.
12. 12
    Seal the bag and cut the tip off 1 of the bottom corners of the bag.
13. 13
    Squeeze the batter into each baking cup, filling them only 3/4 of the way full.
14. 14
    Place the mini muffin pan in the oven on the center rack.
15. 15
    Bake for 12 minutes.
16. 16
    In a small mixing bowl add the extracts, milk, cream cheese, butter and powdered sugar.
17. 17
    Mix until smooth and creamy using a hand mixer.
18. 18
    When the cupcakes are done baking remove each cupcake from the pan and place on a cooling rack.
19. 19
    Place the cooling rack in the refrigerator for 5 to 7 minutes.
20. 20
    Once the cupcakes are cooled remove them from the refrigerator.
21. 21
    Frost each cupcake by putting a generous dollop of frosting on the top with a spoon.
22. 22
    Garnish top with ground pecans and they are ready to serve.
23. 23
    A viewer, who may not be a professional cook, provided this recipe.
24. 24
    The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.