Carrot Cupcakes - Cuisinart CJE-500 SERIE Manual Del Usuario

Crumb Topping:
½ cup unbleached, all-purpose flour
¼ cup packed light brown sugar
½ teaspoon ground cinnamon
¹∕ teaspoon sea salt
8
¼ cup toasted and chopped walnuts
or pecans
¼ teaspoon pure vanilla extract
¼ cup (½ stick) unsalted butter,
cold and cubed
1. Preheat oven to 350°F. Butter and lightly
flour a 9-inch baking pan.
2. Turn the Cuisinart
on and juice the apples.
3. Stir juice and measure out ¼ cup; reserve
(save the remaining juice for another use).
4. Measure out 1 cup of the apple pulp, being
sure to discard any seeds or stems; reserve.
5. In a small mixing bowl, combine the flour,
baking soda, salt and spices. Reserve.
6. Using a Cuisinart
fitted with the mixing paddle/beaters, mix
the butter and sugar until light and creamy.
Add the egg and mix until combined. Add
the pulp and mix until just combined. Add
half of the juice and mix on low. Add half
of the dry ingredients and mix until streaky.
Repeat, finishing with the dry ingredients.
7. Pour batter evenly into the prepared pan.
8. Combine all of the Crumb Topping ingre-
dients into a small bowl and mix with your
fingers until the mixture resembles a coarse
meal. Spread evenly over cake batter.
9. Bake for 25 to 30 minutes, or until a cake
tester comes out clean.
Nutritional information per serving:
Calories 235 (46% from fat) • carb. 29g • pro. 3g
• fat 12g • sat. fat 6g • chol. 0mg • sod. 3mg
• calc. 48mg • fiber 1g
Compact Juice Extractor
®
Stand or Hand Mixer
®

Carrot Cupcakes

Extra-moist carrot cupcakes, topped with
Cream Cheese Frosting, make a delicious treat.
Makes 12 cupcakes
Cake:
½ pound carrots, about 4 medium
carrots
¾ cup plus 2 tablespoons unbleached,
all-purpose flour
½ tablespoon unsweetened cocoa
powder
1 teaspoon ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon sea salt
½ cup granulated sugar
½ cup packed dark brown sugar
2 large eggs
½ cup plus 2 tablespoons vegetable oil
1 teaspoon pure vanilla extract
¾ cup chopped walnuts
Cream Cheese Frosting:
6 ounces cream cheese,
room temperature and cut into
6 pieces
6 tablespoons unsalted butter,
room temperature and cut into
6 pieces
½ cup confectioners' sugar, sifted
pinch sea salt
½ teaspoon pure vanilla extract
1 teaspoon sour cream
1. Preheat oven to 350°F. Butter and lightly
flour a 12-cup muffin pan; reserve.
2. Turn the Cuisinart
on and juice the carrots. Measure out 2
tablespoons of the carrot juice and reserve
the remainder for another use. Reserve
pulp.
23
Compact Juice Extractor
®