Mini Carrot Cake Cups - Pampered Chef

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READY IN: 41mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
  • CUPS
  • 9
    ounces yellow cake mix (1 pkg or 250 g)
  • 1 12
    teaspoons allspice
  • 1
  • 2
    tablespoons vegetable oil
  • 2
    medium carrots, peeled, divided
  • FILLING
  • GARNISH
  • 6
    ounces cream cheese, softened (175 g)
  • 34
  • 12
    cup frozen whipped topping (thawed)
  • 14
    cup chopped walnuts (optional)
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DIRECTIONS

  • 1. Preheat oven to 350 degree F (180 C). Spray each well of Deluxe Mini-Muffin Pan with nonstick cooking spray. For cups, combine cake mix, allspice, egg and oil in Classic Batter Bowl; stir with Small Mix 'N Scraper until ingredients are moistened. (Mixture will be very thick.) Grate carrots using Ultimate Mandoline fitted with grating blade. Stir 1/4 cup (175 mL) of the carrots into batter; set aside remaining carrots for garnish. Using Adjustable Measuring Spoon, divide batter evenly among wells about two-thirds full; bake 11-13 minutes or until cups feel firm to the touch.
  • 2. Meanwhile, in clean Classic Batter Bowl, 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 to Stackable Cooling Rack. 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 with Utility Knife; pipe filling evenly into cups. Garnish cups with chopped walnuts and reserved grated carrots, if desired.
  • Cooks Tips: If desired, Cinnamon Plus Spice Blend can be substituted for the allspice.
  • U.S. Nutrients per serving (1 tartlet): Calories 100, Total Fat 5g., Saturated fat 2.5 g, Cholesterol 15 mg, Carbohydrate 13 g, Protein 1 g, Sodium 100 mg, Fiber 0 g.
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