NIKKI's StoryWhen I was little my mom use to use baby food as a addition to an recipes, to control sugar and moisture. Not everyone know this, it was a family secret.. But I works in so many other ways.. Your family will never know..
1 1/2 tsp
double-acting baking powder
2 1/4 c
light brown sugar
unsalted butter, softened
Find more recipes at goboldwithbutter.com
(4-ounce) jar pumpkins with pears baby food
(4-ounce) jars applesauce and apricots baby food
Janet got "Chocolate Covered Cherry Mice"TAKE THE QUIZ and find out what Halloween treat you are!
1Preheat the oven to 350 degrees F.
2In a small mixing bowl add the baking soda, salt, baking powder and flour. Mix thoroughly with a fork and set aside. In a large mixing bowl add the eggs, honey, both sugars and butter. Mix until smooth using a hand mixer. Add the cinnamon and baby food. Mix until smooth. Slowly add the flour mixture using a sifter and fold in until ingredients are evenly mixed.
3Place 24 mini baking cups (2-inch, nonfoil) into each hole of the mini muffin pan. Place a 1-gallon resealable freezer bag into a bowl (for support) and pour the cupcake batter into the bag. Seal the bag and cut the tip off 1 of the bottom corners of the bag. Squeeze the batter into each baking cup, filling them only 3/4 of the way full. Place the mini muffin pan in the oven on the center rack. Bake for 12 minutes.