Warranty

23
Cream Cheese Frosting:
6 ounces cream cheese, room tempera-
ture and cut into 6 pieces
6 tablespoons unsalted butter, room
temperature and cut into 6 pieces
½ cup confectioners’ sugar, sifted
pinch sea salt
½ teaspoon pure vanilla extract
1 teaspoon sour cream
1. Preheat oven to 350°F. Butter and lightly flour a
12-cup muffin pan; reserve.
2. Turn the Cuisinart
®
Juice Extractor to speed 5.
Turn the unit on and juice the carrots. Measure
out 2 tablespoons of the carrot juice and reserve
the remainder for another use. Reserve pulp.
3. Sift the flour, cocoa, cinnamon, baking powder,
baking soda and salt together in a small bowl.
4. In a separate bowl, whisk together the sugars,
eggs, oil, vanilla and carrot juice until smooth.
Stir in the carrot pulp, walnuts and dry ingredi-
ents until just combined.
5. Pour batter into the prepared muffin tin. Bake in
the preheated oven for about 20 to 25 minutes,
or until the tops of the cupcakes bounce back,
and a cake tester inserted in the center of the
cupcakes comes out clean. Cool in the pan.
6. While cupcakes are cooling, prepare the Cream
Cheese Frosting.
7. Put the cream cheese, butter and sugar into a
medium mixing bowl. Using a Cuisinart
®
Hand
Mixer fitted with the mixing beaters, mix on
medium-low until completely smooth. Add the
remaining ingredients and mix until just com-
bined.
8. Once the cupcakes are completely cooled, top
with the Cream Cheese Frosting.
Nutritional information per cupcake (without frosting):
Calories 264 (57% from fat) • carb. 25g • pro. 4g
• fat 17g • sat. fat 1g • chol. 35mg • sod. 218mg
• calc. 70mg • fiber 2g
Notable nutrients based on daily percentages:
Vitamin A 82%
Nutritional information per cupcake (with frosting):
Calories 381 (64% from fat) • carb. 29g • pro. 5g
• fat 28g • sat. fat 8g • chol. 66mg • sod. 273mg
• calc. 81mg • fiber 2g