Thursday, November 15, 2012

The Big Book of BabyCakes: CUPCAKE MAKER RECIPES

I absolutely LOVE cupcakes. In most of my baking of desserts, I make cupcakes most of the time, but usually the same regular kind (nothing too fancy). My favorite are the bite-size miniature cupcakes.
The incredible demand has prompted another book on the topic - more in-depth, and with slightly more sophisticated flavors that reflect both current cupcake trends and old-fashioned delicacies. The Big Book of BabyCakes Cupcake Maker Recipes features specialty recipes for the holidays, special occasions, entertaining, cooking with kids, smaller families, gluten-free and vegan diets.

This big book contains dozens of step-by-step color photos that provide decorating ideas and skills as well as easy-to-follow instructions.  The ideas are perfect for any occasion from bridal showers, weddings, birthdays, to breakfast and after-school snacks.

The mini doughnut balls (or doughnut pops) are my favorite. You can creat so much more than just miniature cakes, including doughnuts, muffins, brownies, not to mention breakfast bites, biscuits, meatballs and tapas. These are amazingly delicious!


Kathy Moore and Roxanne Wyss are leading experts on small appliances, and they wrote the booklet that is packed with the BabyCakes Cupcake Maker by Select Brands. They are the founders of The Electrified Cooks (www.pluggedintocooking.com).

Book Details:
Paperback: 272 pages total
Publisher: Robert Rose (September 2012)
ISBN: 978-0778804178

WHERE TO BUY: The book is available at our local bookstores and online at www.robertrose.ca or on Amazon.com.

Root Beer Float Cupcakes
Makes 17-19 cupcakes


1 cup gluten-free chocolate cake mix (250mL)
2 large eggs, at room temperature
1/2 cup root beer, at room temperature (125mL)
1/2 cup butter, softened (125mL)


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 1-1/2 tbsp (22mL) 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.


To make each cupcake look like a root beer float, mound fluffy puffs of Vanilla Buttercream Frosting, made with gluten-free confectioner's (icing) sugar, on top. Cut a bendy straw in half and insert into the cupcake.

Disclosure: I received a complimentary copy of the mentioned book from the PR firm or publisher in exchange of my review. Any expressed opinions are my own and personal thoughts. No other compensation was given.

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