Cuisinart CJE-500 manual Carrot Cupcakes

Crumb Topping:

½cup unbleached, all-purpose flour

¼ cup packed light brown sugar

½teaspoon ground cinnamon

¹∕8 teaspoon sea salt

¼cup toasted and chopped walnuts or pecans

¼teaspoon pure vanilla extract

¼cup (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® Compact Juice Extractor 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® Stand or Hand Mixer 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

Carrot Cupcakes

Extra-moist carrot cupcakes, topped with

Cream Cheese Frosting, make a delicious treat.

Makes 12 cupcakes

Cake:

½pound carrots, about 4 medium carrots

¾cup plus 2 tablespoons unbleached, all-purpose flour

½tablespoon unsweetened cocoa powder

1teaspoon ground cinnamon

1teaspoon baking powder

½ teaspoon baking soda

½ teaspoon sea salt

½ cup granulated sugar

½ cup packed dark brown sugar

2large eggs

½cup plus 2 tablespoons vegetable oil

1 teaspoon pure vanilla extract

¾ cup chopped walnuts

Cream Cheese Frosting:

6ounces cream cheese,

room temperature and cut into 6 pieces

6tablespoons unsalted butter, room temperature and cut into 6 pieces

½cup confectioners’ sugar, sifted pinch sea salt

½teaspoon 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.

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