Mini Carrot Cake Cups - Pampered Chef

Total Time: 41 mins Preparation Time: 30 mins Cook Time: 11 mins

Ingredients

• 9 ounces yellow cake mix (1 pkg or 250 g)
• 1 1/2 teaspoons allspice
• 1 egg
• 2 tablespoons vegetable oil
• 2 medium carrots, peeled, divided
• 6 ounces cream cheese, softened (175 g)
• 3/4 cup powdered sugar
• 1/2 cup frozen whipped topping (thawed)
• 1/4 cup chopped walnuts (optional)

Recipe

• 1 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 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 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.
• 4 cooks tips: if desired, cinnamon plus spice blend can be substituted for the allspice.
• 5 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.