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Baby Shower Recipes


CHERRY BABY CAKES

Ingredients:

1 1/3 cups flour
2/3 cup granulated sugar
2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup milk
1/4 cup butter, softened
1 egg
1 teaspoon vanilla extract
2/3 cup cherry marmalade or cherry preserves,
large pieces snipped if necessary

Icing:

2 1/2 cups sifted confectioners sugar
1/2 teaspoon vanilla extract
2 Tablespoons milk
60 maraschino cherries with stems, drained

Directions:

To make cupcakes: Preheat oven to 350 degrees. Line 60 (1 3/4-inch) muffin cups with miniature paper bake cups; set aside.

In a large mixing bowl combine flour, sugar, baking powder and salt.

Add milk, butter, egg and vanilla. Beat on low speed until combined. Beat on medium speed for 1 minute.

Spoon 1 scant teaspoon of batter into each muffin cup. Add 1/2 teaspoon of cherry marmalade and top with 1/2 teaspoon additional batter.

Bake cupcakes about 12 minutes or until a wooden pick inserted in centers comes out clean.

Cool in pans on a wire rack for 5 minutes. Remove from pans; cool completely on wire rack.

To make icing: In a small bowl, combine confectioners sugar, vanilla extract and milk.

Stir in additional milk, 1 teaspoon at a time, until icing reaches drizzling consistency.

To garnish: Pat cherries dry with clean paper toweling.

Drizzle each cupcake with about 1/2 teaspoon icing. Dip half of each cherry into remaining icing; place on top of cakes.

Makes about 60

 


FAIRY CAKES

Ingredients:

2/3 cup all-purpose flour
1 teaspoon baking powder
3 eggs
2/3 cup granulated sugar
2 Tablespoons butter, melted
1 Tablespoon hot water

Filling:
1 cup heavy whipping cream
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
Food coloring, as needed

Directions:

To make cakes: Preheat oven to 425 degrees F. Grease and flour 2 (12-cup, 1 1/2-inch) muffin tins (to make 24 cakes). Set aside.

Sift together flour and baking powder; set aside.

Place eggs and sugar in a bowl and whisk until thick. Fold in flour mixture gently.

Add melted butter and hot water. Blend thoroughly, using spoon. Divide mixture into muffin tins. Bake 8 to 10 minutes.

To make filling: While whipping the cream with an electric mixer set on medium-high speed, gradually add sugar and vanilla extract.

Beat until the texture of shaving cream. If desired, divide mixture and stir in food coloring.

To assemble cakes:

With a sharp, pointed knife, cut away risen area from the top of each cake and set aside (do not discard).

Fill hole with a dollop of whipped cream. Cut reserved top sections in half to form "wings."

Place wings on top of cream and you have fairy cakes.

Makes 24 cakes.

 


CINNAMON ROLL COOKIES

Ingredients:

Cookie dough base:
• 1 1/2 cups unbleached bread flour
• 1 teaspoon salt
• 1 Tablespoon baking powder
• 1/2 teaspoon vanilla extract
• 1 egg
• 2/3 cup butter, margarine or shortening
• 1/2 cup white granulated sugar
• 1/2 cup brown sugar
• 1/2 cup finely chopped walnuts (you can grind the walnuts as they are used for flavor, not necessarily texture)

Cinnamon roll cookie dough base:
• 1 1/2 cups unbleached bread flour
• 1 teaspoon salt
• 1 Tablespoon baking powder
• 1/2 teaspoon vanilla extract
• 1 egg
• 1 cup butter, margarine or shortening
• 1/2 cup white granulated sugar
• 1/2 cup brown sugar
• 1/4 cup cinnamon
• 1/4 cup raisins soaked in hot water and Tbsp sugar (allow these to steep while you make the doughs)

Powdered Sugar Glaze:
• 1 1/2 cups powdered sugar
• 1/2 teaspoons vanilla
• 1-2 Tablespoons condensed milk

Directions:

For the Regular Cookie Dough:

Combine sugar, butter, egg, vanilla and dry sifted ingredients. Cream until smooth.

For the Cinnamon Cookie Dough:

Combine sugar, butter, egg, vanilla and once creamed add dry sifted ingredients, and mix until smooth.

Add raisins to this dough. After making both doughs, chill them for 1/2 hour to firm them up.

Remove both types of dough and cut them in half.

Using a marble board and pin, roll out plain cookie dough and cinnamon cookie dough separately.

Once each has been rolled flat to about 1/2 to 1/4 inch thickness, gently lay cinnamon dough on top of cookie dough, roll together and cover tightly with plastic wrap, and place in refrigerator for at least 10-15 minutes to firm up before cutting.

To bake slice 1/4" sections, just like regular chocolate chip cookies.

Lay each section flat on a greased cookie sheet and bake at 375 degrees F for 8-10 minutes on top rack of oven, then put them on bottom rack with oven turned off for an additional 2-3 minutes.

Remove cookies from sheet and allow them to cool, than cover with a simple powdered sugar milk glaze.

For the glaze add milk slowly to sugar and vanilla until proper consistency is achieved, a smooth, glossy glaze. Save a few of the steeped raisins to decorate your finished cookies.

Number of servings: 24-48 cookies (depending on size)