Her and her partner Kathy Moore actually wrote the little recipe booklet that comes with the Babycakes Cupcake Maker and their minds starting racing on how much more you could do with it. So that is how 175 Best Babycakes Cupcake Maker Recipes Cookbook was born.
I got the cookbook for review and couldn't help but think how PERFECT these recipes are for tea time. English tea time is all about having bite size savories and sweets while enjoying tea. This is also a great item and cookbook if you enjoying cooking with your kids. The cupcake maker is definitely an upgrade from the Easy Bake oven of my day.
Here are two recipes that would be perfect for your Holiday tea.
This recipe is great for an adult tea and the dried cranberries make it so festive!
Makes 16 wonton cups
16 wonton wrappers (about 31⁄2 inches/ 16
8.5 cm square)
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
1 cup chopped cooked chicken 250 mL
3 tbsp sweetened dried cranberries 45 mL
or golden raisins
2 tbsp dry-roasted peanuts 30 mL
Salt and freshly ground black pepper
Additional dry-roasted peanuts
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
Pairing suggestions: A spicy Indian Black Masala Chai or an Indian Black Assam tea
How fun would these be to make with your kids or grandkids!
White Chocolate Snowmen Cupcakes
Makes 32 cupcakes
Paper liners (optional)
11⁄4 cups all-purpose flour 300 mL
11⁄4 tsp baking powder 6 mL
1⁄4 tsp salt 1 mL
3⁄4 cup granulated sugar 175 mL
6 tbsp butter, softened 90 mL
2 eggs, at room temperature 2
4 oz white chocolate, melted (see tip, 125 g
2⁄3 cup milk 150 mL
White Chocolate Cream Cheese
1 31⁄2- or 4-oz (105 or 125 g) white 1
32 gumdrops, cut in half crosswise 32
32 11⁄2-inch (4 cm) pieces red shoestring 32
96 mini candy-coated chocolate candies 96
Confectioners’ (icing) sugar
1. Cupcakes: In a medium bowl, whisk together flour, baking powder and salt. Set aside.
2. In a large bowl, using an electric mixer on medium-high speed, beat sugar and butter for 1 to 2 minutes or until fluffy. Add eggs, one at a time, beating well after each addition. Beat in white chocolate. Add flour mixture alternately with milk, making three additions of flour and two of milk and beating on low speed until smooth.
3. 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.
4. Decoration: Frost cupcakes with White Chocolate Cream Cheese Frosting.
5. Using a vegetable peeler, scrape down the side edge of the white chocolate bar to make shavings. Sprinkle shavings over frosting, giving it a “freshly fallen snow” look.
6. Place 2 gumdrop halves, cut side down, on opposite sides of each cupcake to make earmuffs. Arrange 1 strip of red licorice to look like a mouth and use candies to make eyes and a nose.
7. To make hats, on a cutting board lightly dusted with confectioners’ sugar, roll out fondant to about 1⁄8-inch (3 mm) thickness. For the center of each hat, cut a piece of fondant about 2 by 3⁄4 inches (5 by 2 cm). Fold it in half so it becomes a rectangle of about 1 by 3⁄4 inch (2.5 by 2 cm) (the double thickness will hold the shape of the hat better and be stronger). For the hat band, cut a strip of fondant about 3 by 1⁄2 inches (7.5 by 1 cm). Place the hat band over the edge of the rectangle, folding the ends under so that the hat band is the right size for the hat. Position a hat on the top edge of each cupcake.
Pairing Suggestion: An Indian Black Darjeeling or a Japanese Green Sencha tea or if looking for caffeine free suggestion for kids a Rooibos tea of any flavor
I think the Babycakes Cupcake Maker and the 175 Best Babycakes Cupcake maker Recipes would make a great gift combo for any age and makes having tea time that much easier! If you buy the cookbook, please share some of your favorite recipes with me.
Happy Sipping and Shopping, Lisa