ENGLISH
VANILLA CUPCAKES
•¾ Cup Flour
•¼ Cup and 2 Tbsp. Sugar
•¼ Tsp. Nutmeg
•½ Tsp. Baking Powder
•¼ Cup Buttermilk
•1 Egg
•½ Tsp. Vanilla Extract
CARROT CAKE CUPCAKES
•4 Eggs
•¾ Cup Vegetable Oil
•½ Cup Apple Sauce
•1 Cup Sugar
•1 Cup Brown Sugar
•1
•3 Tsp. Vanilla Extract, divided
•2 Cups All- Purpose Flour
•2 Tsp. Baking Soda
•2 Tsp. Baking Powder
•½ Tsp. Salt
•2 Tsp. Ground Cinnamon
•¼ Tsp. Ground Nutmeg
•Small Pinch of Ground Cloves
•3 Cups Grated Carrots
•1 Cup Chopped Pecans
Preheat the MINI CUPCAKE MAKER as directed.
Mix dry ingredients.
Stir in buttermilk, egg and vanilla. Beat with a fork.
Carefully pour into pastry wells.
Close the Lid and cook for
Open Lid with a pot holder or oven mitt.
Remove each cupcake with wooden or plastic spoon. Place on plate and serve.
Once the cupcakes have cooled, you may also choose to add your favorite frosting and toppings.
Use your imagination and have fun!
Preheat the MINI CUPCAKE MAKER as directed.
In a large bowl, beat together eggs, oil, apple sauce, sugars, pineapple and vanilla.
Mix in flour, baking soda, baking powder, salt, cinnamon, nutmeg and small pinch of ground cloves.
Stir in carrots. Fold in pecans.
Carefully pour into pastry wells.
Close the Lid and cook for
Open Lid with a pot holder or oven mitt.
Remove each cupcake with wooden or plastic spoon. Place on plate and allow to cool.
Once the cupcakes have cooled, you may also choose to add your favorite frosting and toppings.
Use your imagination and have fun!
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