cooking mini #2

Mini Carrot Cake cups

CUPS
1 pkg yellow cake mix

1 1/2 tsp all spice

1 egg

2 tbsp vegetable oil

2 med. carrots divided.

Filling and Garnish

6 oz cream cheese softened

3/4 cup pwd sugar

1/2 c thawed frozen whipped topping

chopped walnuts

1- preheat oven to 350 . spray each well of mini muffin pan with non stick cooking spray.  for cups, combine cake mix, all spice egg and oil .  Stir until ingredients are moistened.  (mixture will be very thick) grate carrots and stir 3/4 c of the carrots into batter; set aside remaining carrots for garnish.  drop batter evenly into each muffin wells .  filling wells about 2/3 full; bake 11-13 minutes or until cups feel firm to the touch.

2- meanwhile, in a clean bowl whisk together cream cheese and sugar until smooth.  fold in whipped topping.  spoon cream cheese into a resealable plastic bag and secure bag and sset aside.

3- remove pan from oven  and press tops of cups with lightly floured mini-tart shaper to make slight indentations.  cool in pan 3 min. carefully remove cups from pan cool another 5 minutes.  trim corner of cream cheese filled bag and pipe filling evenly into cups. garnish cups with chopped walnuts and reserved grated carrots.

super yummy

I made a few subs to the I purchased a carrot cake instead of the yellow cake.  the mixuter was really dry so I added an extra egg and a tiny bit of water as well as fresh carrots.  the mixtures was still really thick when I put it in the pans so the consistancy was right.  also if you dont have a plastic bag you can just spoon the cream cheese mixture into the cups.