Mini Carrot Cake Cups
Apr 7, 2013 13:13:23 GMT -5
Post by PrisonerOfHope on Apr 7, 2013 13:13:23 GMT -5
MINI CARROT CAKE CUPS:
Ingredients:
Mini-Cakes :
1 small pkg (9 oz/250 g) yellow cake mix
1 1/2 tsp (7 mL) allspice
1 egg
2 tbsp (30 mL) vegetable oil
2 medium carrots, peeled, divided
Filling & Garnish :
6 oz (175 g) cream cheese, softened
3/4 cup (175 mL) powdered sugar
1/2 cup (125 mL) thawed frozen whipped topping
Chopped walnuts (optional)
DIRECTIONS:
Preheat oven to 350°F (180°C). Spray each well of Deluxe Mini-Muffin Pan with nonstick cooking spray. For cups, combine cake mix, allspice, egg and oil in bowl; stir until ingredients are moistened. (Mixture will be very thick.) Grate carrots using mandoline fitted with grating blade. Stir 3/4 cup (175 mL) of the carrots into batter; set aside remaining carrots for garnish. Using measuring spoon, divide batter evenly among cups, filling cups about two-thirds full; bake 11-13 minutes or until cups feel firm to the touch.
2) Meanwhile, in clean bowl, whisk together cream cheese and sugar until smooth; fold in whipped topping. Spoon cream cheese mixture into pastry bag or resealable plastic bag; secure bag and set aside.
3) Remove pan from oven to cooling rack. Press tops of cups to make slight indentations. Cool in pan 3 minutes. Carefully remove cups from pan; cool 5 minutes. Trim corner of cream cheese-filled bag; pipe filling evenly into cups. Garnish with chopped walnuts and reserved grated carrots, if desired.
Yield: 24 servings of 1 mini-cake
Ingredients:
Mini-Cakes :
1 small pkg (9 oz/250 g) yellow cake mix
1 1/2 tsp (7 mL) allspice
1 egg
2 tbsp (30 mL) vegetable oil
2 medium carrots, peeled, divided
Filling & Garnish :
6 oz (175 g) cream cheese, softened
3/4 cup (175 mL) powdered sugar
1/2 cup (125 mL) thawed frozen whipped topping
Chopped walnuts (optional)
DIRECTIONS:
Preheat oven to 350°F (180°C). Spray each well of Deluxe Mini-Muffin Pan with nonstick cooking spray. For cups, combine cake mix, allspice, egg and oil in bowl; stir until ingredients are moistened. (Mixture will be very thick.) Grate carrots using mandoline fitted with grating blade. Stir 3/4 cup (175 mL) of the carrots into batter; set aside remaining carrots for garnish. Using measuring spoon, divide batter evenly among cups, filling cups about two-thirds full; bake 11-13 minutes or until cups feel firm to the touch.
2) Meanwhile, in clean bowl, whisk together cream cheese and sugar until smooth; fold in whipped topping. Spoon cream cheese mixture into pastry bag or resealable plastic bag; secure bag and set aside.
3) Remove pan from oven to cooling rack. Press tops of cups to make slight indentations. Cool in pan 3 minutes. Carefully remove cups from pan; cool 5 minutes. Trim corner of cream cheese-filled bag; pipe filling evenly into cups. Garnish with chopped walnuts and reserved grated carrots, if desired.
Yield: 24 servings of 1 mini-cake
