The Pampered Chef ®Mini Carrot Cake Cups
Cups
1 pkg (9 oz/250 g) yellow cake mix
1 1/2 tsp (7 mL) allspice
1 egg
2 tbsp (30 mL) vegetable oil
2 medium carrots, peeled, Grated, divided
Filling & Garnish
6 oz (175 g) cream cheese, softened
3/4 cup (175 mL) powdered sugar
1/2 cup (125 mL) thawed frozen whipped topping
Chopped walnuts (optional)
1. Preheat oven to 350°F. 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 until ingredients are moistened. (Mixture will be very thick.) Stir 3/4 cup of the carrots into batter; set aside remaining carrots for garnish. Using Measuring Spoon, 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, in clean Classic Batter Bowl whisk together cream cheese and sugar until smooth; fold in whipped topping. Spoon cream cheese mixture into reseal-able plastic bag; secure bag and set aside.
3. Remove pan from oven to 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.
Yield: 24 tartlets
Nutrients per serving: (1 tartlet): Calories 100, Total Fat 5 g, Saturated Fat 2.5 g, Cholesterol 15 mg, Carbohydrate 13 g, Protein 1 g, Sodium 100 mg, Fiber 0 g
Cook's Tip: If desired, Cinnamon Plus® Spice Blend can be substituted for the allspice.
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