Baby Food Recipes

These pretty cupcakes are fun to

Baby Food Ingredients:

175g light, soft brown sugar
250g self-raising flour                                
1 tsp ground cinnamon
1 tsp bicarbonate of soda
3 eggs, beaten
175ml sunflower oil
zest of 1 orange
140g grated carrot
1 x 432g tin pineapple in juice, drained well and chopped
100g chopped walnuts
For the icing:
300g icing sugar
150g softened butter
various natural homemade colourings made from crushed blueberries, raspberries or strawberries
a little caster sugar
Tip:Take care when giving these cakes to toddlers as they contain chopped walnuts


In a large bowl, combine the soft brown sugar, self-raising flour, ground cinnamon and bicarbonate of soda. Make a well in the centre and add the 3 beaten eggs, sunflower oil, the zest of 1 orange and the grated carrot. Mix well and add the drained pineapple and chopped walnuts.
Stir to combine, then spoon into mini muffin cases in a tin, or into fairy-cake cases, and bake for 20 minutes (30 minutes for larger size) at 180ºC, fan 170ºC, gas 4. Allow to cool then decorate with buttercream icing.
For the icing beat together the icing sugar and softened butter. Divide between several bowls to make various colours using natural homemade colourings made from crushed blueberries, raspberries or strawberries. Pipe a design on to each cake and sprinkle with caster sugar that's had colouring stirred through.                


Suitable for:
Preparation time:
20 minutes
Cooking time:
20-30 minutes
4 adults and 4 toddlers

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