Wednesday, June 23, 2010

MINI CARROT CAKE CUPS



1/2 pkg yellow cake mix
1 1/2 tsp allspice
1 egg
2 tbsp vegetable oil
3 medium carrots, peeled & grated
Filling & Garnish
6 oz cream cheese, softened
3/4 cup powdered sugar
1/2 cup thawed frozen whipped topping
Chopped walnuts (optional)

1. Preheat oven to 350ºF. Spray each well of a Mini-Muffin Pan with nonstick cooking spray. For cups, combine cake mix, allspice, egg and oil, until ingredients are moistened. (Mixture will be very thick.) Stir 3/4 cup of the carrots into batter; set aside remaining carrots for garnish. Divide batter evenly among wells, filling wells about two-thirds full; bake 11-13 minutes or until cups feel firm to the touch.

2. Meanwhile, 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. 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; pipe filling evenly into cups. Garnish cups with chopped walnuts and reserved grated carrots, if desired.

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