Cuisinart CJE-500 manual A1 IB-11432-ESP-A

3.Sift the flour, cocoa, cinnamon, baking pow- der, baking soda and salt together in a small bowl.

4.In a separate bowl, whisk together the sug- ars, 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 tes- ter 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 beat- ers, mix on medium-low until completely smooth. Add the remaining ingredients and mix until just combined.

8.Once the cupcakes are completely cooled, top with the Cream Cheese Frosting.

Nutritional information per cupcake (without frosting): Calories 264 (57% from fat) • carb. 25g • pro. 4g

•fat 17g • sat. fat 1g • chol. 35mg • sod. 218mg

•calc. 70mg • fiber 2g

Notable nutrients based on daily percentages:

Vitamin A 82%

Nutritional information per cupcake (with frosting): Calories 381 (64% from fat) • carb. 29g • pro. 5g

•fat 28g • sat. fat 8g • chol. 66mg • sod. 273mg

•calc. 81mg • fiber 2g

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A1 IB-11432-ESP-A

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