Cuisinart CJE-500 Instructions and Recipes - Page 11

1. Preheat oven to 350°F. Butter and lightly flour a 9-inch baking pan. 2. Turn the Cuisinart® Compact Juice Extractor on and juice the apples. 3. Stir juice and measure out ¼ cup; reserve (save the remaining juice for another use). 4. Measure out 1 cup of the apple pulp, being sure to discard any seeds or stems; reserve. 5. In a small mixing bowl, combine the flour, baking soda, salt and spices. Reserve. 6. Using a Cuisinart® Stand or Hand Mixer fitted with the mixing paddle/beaters, mix the butter and sugar until light and creamy. Add the egg and mix until combined. Add the pulp and mix until just combined. Add half of the juice and mix on low. Add half of the dry ingredients and mix until streaky. Repeat, finishing with the dry ingredients. 7. Pour batter evenly into the prepared pan. 8. Combine all of the Crumb Topping ingredients into a small bowl and mix with your fingers until the mixture resembles a coarse meal. Spread evenly over cake batter. 9. Bake for 25 to 30 minutes, or until a cake tester comes out clean. Nutritional information per serving: $BMPSJFT


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H Carrot Cupcakes Extra-moist carrot cupcakes, topped with Cream Cheese Frosting, make a delicious treat. Makes 12 cupcakes Cake: ½ pound carrots, about 4 medium carrots ¾ cup plus 2 tablespoons unbleached, all-purpose flour ½ tablespoon unsweetened cocoa powder 1 teaspoon ground cinnamon 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon sea salt ½ cup granulated sugar ½ cup packed dark brown sugar 2 large eggs ½ cup plus 2 tablespoons vegetable oil 1 teaspoon pure vanilla extract ¾ cup chopped walnuts Cream Cheese Frosting: 6 ounces cream cheese, room temperature 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® Compact Juice Extractor 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 ingredients 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. 14