TV types call it “competitive reality.” They’re the TV shows in which amateurs and professionals compete in contests within their professional area of expertise. “Top Chef” and “Project Runway” are two high-profile examples, but the Food Network has a number of shows geared to this premise. Among my favorites are “Food Network Challenge,” “Chopped” and “Ultimate Recipe Showdown.” All air at varying times throughout the week, but Challenge and Showdown are Sunday night staples.
I particularly like Showdown because the recipes featured are designed (mostly) by home and amateur cooks. I say “mostly” because the show fudges a little by allowing chefs, caterers and cooking contest veterans to also submit recipes. The “home cook” distinction is important, because the recipes often are things that real people actually whip up in the kitchen, with ingredients that are readily available in the local supermarket.
The winning recipe in Sunday’s Showdown is a case in point. It was created by a 34-year-old graphic designer from Roswell, Ga., and ended up besting creations by two veteran cooking contest competitors. It also won rave reviews from the judging panel, which includes award-winning chef Michael Psilakis. And while I don’t eat many desserts, I’d give these a try. They’re made with baby food and are tiny little bite-size cupcakes. If you give them a try, let me know how they turn out.
Babycakes
Recipe by Lisa Roman
Makes 8 servings
Cupcake Batter
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons double-acting baking powder
2 1/4 cups all-purpose flour
3 eggs
1/4 cup clover honey
1/2 cup light brown sugar
3/4 cup granulated sugar
3/4 cup unsalted butter, softened
2 teaspoons ground cinnamon
1 (4-ounce) jar pumpkins with pears baby food (recommended: Nature’s Goodness brand)
2 (4-ounce) jars applesauce and apricots baby food (recommended: Earth’s Best brand)
1/2 cup ground pecans
Frosting
1 teaspoon almond extract
2 teaspoons vanilla extract
4 tablespoons sweetened condensed milk
4 ounces cream cheese, softened
3/4 cup unsalted butter, softened
1 1/4 cups powdered sugar
1/4 cup ground pecans
Special equipment: 2 (12-cup) mini muffin pans
Directions for cupcakes
Preheat the oven to 350 degrees F.
In 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. Using a rubber spatula fold in the pecans. Slowly add the flour mixture using a sifter and fold in until ingredients are evenly mixed.
Place 24 mini baking cups (2-inch, non-foil) 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.
Frosting
In a small mixing bowl add the extracts, milk, cream cheese, butter and powdered sugar. Mix until smooth and creamy using a hand mixer. When the cupcakes are done baking remove each cupcake from the pan and place on a cooling rack. Place the cooling rack in the refrigerator for 5 to 7 minutes.
Once the cupcakes are cooled remove them from the refrigerator. Frost each cupcake by putting a generous dollop of frosting on the top with a spoon. Garnish top with ground pecans and they are ready to serve.












