Cuisinart Compact Juice Extractor CJE-500 - Manual (Page 11)

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1. Preheat oven to 350°F . Butter and lightly flour a
9-inch baking pan.
2. Tu rn the Cuisinart
®
Compact Juice Extractor on
and juice the apples.
3. Stir juice and measure out ¼ cup; r eserve (save
the remaining juice for another use).
4. Measure out 1 cup of the apple pulp, being
sure to discar d 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 ingr edients and
mix until streaky . Repeat, finishing with the dry
ingredients.
7. Pour batter evenly into the prepar ed pan.
8. Combine all of the Crumb T opping ingr edients
into a small bowl and mix with your fingers until
the mixture r esembles 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:
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Carrot Cupcakes
Extra-moist carrot cupcakes, topped with Cr eam
Cheese Frosting, make a delicious tr eat.
Make s 1 2 cupcak es
Cake:
½ pound carrots, about 4 medium carr ots
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 Fr osting:
6 ounces cream cheese,
room temperatur e and cut into 6 pieces
6 tablespoons unsalted butter,
room temperatur e 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; r eserve.
2. Tu rn the Cuisinart
®
Compact Juice Extractor
on and juice the carrots. Measur e out 2
tablespoons of the carrot juice and r eserve 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 prepar ed 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.