Cuisinart CJE-500C, Инструкция пользователя

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15
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
®
Compact Juice Extractor on
and juice the carrots. Measure out 2 tablespoons
of the carrot juice and reserve the remainder for
another use. Reserve pulp.
3. Sift the flour, cocoa, cinnamon, baking powder,
baking soda and salt together in a small bowl.
4. In a separate bowl, whisk together the sugars,
eggs, oil, vanilla and carrot juice until smooth. Stir
in the carrot pulp, walnuts and dry ingredients
until just combined.
5. Pour batter into the prepared muffin tin. Bake in
the preheated oven for about 20 to 25 minutes, or
until the tops of the cupcakes bounce back, and a
cake tester inserted in the center of the cupcakes
comes out clean. Cool in the pan.
6. While cupcakes are cooling, prepare the Cream
Cheese Frosting.
7. Put the cream cheese, butter and sugar into
a medium mixing bowl. Using a Cuisinart
® Hand
Mixer fitted with the mixing beaters, mix on medi-
um-low until completely smooth. Add the remain-
ing ingredients and mix until just combined.
8. Once the cupcakes are completely cooled, top
with the Cream Cheese Frosting.
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Notable nutrients based on daily percentages:
Vitamin A 82%
Nutritional information per cupcake (with frosting):
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