Mini Carrot Cake Cups Pampered Chef Recipes

MINI CARROT CAKE CUPS - PAMPERED CHEF

Steps:

• 1. Preheat oven to 350 degree 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 Classic Batter Bowl; stir with Small Mix 'N Scraper until ingredients are moistened. (Mixture will be very thick.) Grate carrots using Ultimate Mandoline fitted with grating blade. Stir 1/4 cup (175 mL) of the carrots into batter; set aside remaining carrots for garnish. Using Adjustable Measuring Spoon, divide batter evenly among wells about two-thirds full; bake 11-13 minutes or until cups feel firm to the touch.
• 2. Meanwhile, in clean Classic Batter Bowl, whisk together cream cheese and sugar until smooth; fold in whipped topping. Spoon cream cheese mixture into resealable plastic bag; secure bag and set aside.
• 3. Remove pan from oven to Stackable Cooling Rack. Press tops of cups with lightly floured Mini-Tart Shaper to make slight indentations. Cool in pan 3 minutes. Carefully remove cups from pan; cool 5 minutes. Trim corner of cream cheese-filled bag with Utility Knife; pipe filling evenly into cups. Garnish cups with chopped walnuts and reserved grated carrots, if desired.
• Cooks Tips: If desired, Cinnamon Plus Spice Blend can be substituted for the allspice.
• U.S. Nutrients per serving (1 tartlet): Calories 100, Total Fat 5g., Saturated fat 2.5 g, Cholesterol 15 mg, Carbohydrate 13 g, Protein 1 g, Sodium 100 mg, Fiber 0 g.

CARROT-CAKE MINI CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line 42 mini muffin cups with mini cupcake liners; set aside.
• Beat sugar, eggs, oil, vanilla, and buttermilk together in the bowl of an electric mixer fitted with a paddle attachment until well combined.
• In a large bowl, sift together flour, cinnamon, baking powder, baking soda, and salt. Slowly add three-quarters of the flour mixture to the sugar mixture; mix until well combined. Add carrots and raisins to remaining flour mixture; toss to combine. Stir into batter until well combined.
• Fill each muffin cup with about 2 teaspoons batter. Bake until a cake tester inserted into the center of cupcakes comes out clean, 10 to 12 minutes. Transfer cupcakes to wire rack to cool. Let cool completely before frosting with cream cheese frosting.