Babycakes, how do I love thee? Let me count the ways

Really Good Gingerbread

Paper liners
1 cup granulated sugar
¼ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
¼ teaspoon nutmeg
1 cup vegetable oil
1 cup light (unsulphured) molasses
2 teaspoon baking soda
1 cup boiling water
2½ cups all-purpose flour (to measure, dip measuring cup into flour, then level off with the flat end of a knife)
2 large eggs, beaten
Stabilized Whipped Cream Frosting and Filling, optional (recipe follows)

Combine the sugar, salt, cinnamon, ginger, cloves and nutmeg in the mixing bowl of an electric mixer. With the speed set to low, blend in the oil and molasses until combined. Place the soda in a glass measuring cup, cover with the boiling water, then immediately add to molasses mixture. With the mixer still set on low, add the flour, in several increments, beating until combined. Mix in the eggs until well blended.  Pour mixture into paper-lined Babycakes cupcake maker wells, filling about two-thirds to three-quarters full. Bake for 6 to 8 minutes, or until tester inserted in center of cupcakes tests done. Remove cupcakes to a wire rack to cool. Makes about 48 (maybe more) babycake size cupcakes. If desired, frost and fill cooled cupcakes with whipped cream frosting, storing leftover cupcakes in the refrigerator for up to 1 day.

*Kitchen Ade Note: To bake mini cupcakes in a regular mini muffin tin, fill a paper-lined tin two-thirds to three-fourths full and bake in a preheated 350 degree oven for 12 to 15 minutes or until done. If you wish to make 24 regular sized cupcakes, bake for 20 to 25 minutes. Recipe may be halved.  In addition, gingerbread can be baked in a 9 x 13-inch pan for 35 minutes, or until cake tests done.

Stabilized Whipped Cream Filling and Frosting

Whipped Cream stabilized with gelatin will stay stiff for an extended period of time making it ideal for cupcake fillings and frostings. Store cupcakes filled or frosted with whipped cream in the refrigerator for up to 1 day.

1 teaspoon unflavored gelatin
4 teaspoons cold water
8 ounces very cold heavy cream
2 to 3 tablespoons confectioners’ sugar

Place mixing bowl and beaters in the refrigerator to chill for about 15 minutes. While they are chilling, sprinkle gelatin over cold water in a small saucepan; let stand for 1 minute. Cook over low heat for 3 minutes, or until it is completely dissolved, stirring constantly.

Remove pan from heat and cool to room temperature. Remove the bowl and beaters from the refrigerator.

With mixer set to low speed, begin to beat cream. Gradually add gelatin, beating until gelatin is well mixed. Raise speed to medium and beat until thickened, about 3 to 5 minutes; add sugar. Once all the sugar is added, beat on high speed for another 3 to 5 minutes or until stiff enough to retain swirls.  Do not overbeat.

Makes about 2 cups whipped cream.

Curried Chicken Salad Cups

Recipe courtesy “175 Best Babycakes® Cupcakes Maker Recipes,” by Kathy Moore and Roxanne Wyss, © 2011 Robert Rose Inc., www.robertrose.ca.
Reprinted with permission. All rights reserved.

Crusts
16 wonton wrappers (about 3½ inches)*

Filling
1 clove garlic, minced   
1 teaspoon grated gingerroot   
½ teaspoon curry powder   
3 tablespoons whipped cream cheese, softened
3 tablespoons sour cream   
1 teaspoon freshly squeezed lemon juice   
1 green onion, chopped   
1 cup chopped cooked chicken   
3 tablespoons sweetened dried cranberries or golden raisins
2 tablespoons dry-roasted peanuts   
Salt and freshly ground black pepper
Dry-roasted peanuts, garnish (optional)
Minced fresh cilantro, optional

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

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 1½ tablespoons filling into each wonton cup.

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.

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

*Tip: We like to leave the wonton wrappers whole (square) for this recipe, so that the filled cup has rustic, browned edges.

Kitchen Ade Note:  You may also make baked wontons in a regular non-stick muffin tin that has been lightly sprayed with non-stick cooking spray. Fit wontons into the muffin wells and bake in a preheated 375-oven until lightly browned, about 6 to 8 minutes.

Raspberry Streusel Muffins

Recipe courtesy “175 Best Babycakes® Cupcakes Maker Recipes,” by Kathy Moore and Roxanne Wyss, © 2011 Robert Rose Inc., www.robertrose.ca.
Reprinted with permission. All rights reserved.

Paper liners, optional
1½ cups all-purpose flour
¾ cup granulated sugar
2 teaspoons baking powder
1 large egg
½ cup milk
1⁄3 cup butter, melted   

Topping
¼ cup packed brown sugar   
1 tablespoon all-purpose flour   
¼ cup sliced almonds
1 tablespoon butter, melted
   
Muffins: In a large bowl, whisk together flour, sugar and baking powder. Set aside.
In a medium bowl, whisk together egg, milk and butter. Stir into flour mixture until just blended. Gently stir in raspberries.

Topping: In a small bowl, combine brown sugar, flour, almonds and butter. If desired, place paper liners in wells. Fill each well with about 1½ tablespoons batter. Sprinkle about 1 teaspoon topping over the batter in each well. Bake for 5 to 7 minutes or until a tester inserted in the center of a muffin comes out clean. Transfer muffins to a wire rack to cool. Repeat with the remaining batter and topping. Makes 22 to 24 muffins.

*Tips: Fresh raspberries freeze very well. Wash them gently so that they maintain their delicate shape, then pat dry with a paper towel. Arrange them in a single layer on a baking sheet and place in the freezer. Once frozen, transfer the berries to a freezer bag, seal and date the bag. Return them to the freezer, where they will keep for up to 1 year. There’s no need to thaw frozen raspberries before stirring them into the batter. Store leftover muffins in an airtight container and plan to serve within a day or two. Or store in the freezer for up to 3 months.