Nostalgia MyMini MCPCK5PK Instructions Et Recettes page 11

VANILLA CUPCAKES
• ¾ Cup Flour
• ¼ Cup and 2
Tbsp. Sugar
• ¼ Tsp. Nutmeg
• ½ Tsp. Baking Powder
• ¼ Cup Buttermilk
• 1 Egg
• ½ Tsp. Vanilla Extract
CARROT CAKE CUPCAKES
• 4 Eggs
• ¾ Cup Vegetable Oil
• ½ Cup Apple Sauce
• 1 Cup Sugar
• 1 Cup Brown Sugar
• 1 (8-oz.) Can of
Crushed Pineapple,
well drained
• 3 Tsp. Vanilla
Extract, divided
• 2 Cups All-
Purpose Flour
• 2 Tsp. Baking Soda
• 2 Tsp. Baking Powder
• ½ Tsp. Salt
• 2 Tsp. Ground
Cinnamon
• ¼ Tsp. Ground
Nutmeg
• Small Pinch of
Ground Cloves
• 3 Cups Grated Carrots
• 1 Cup Chopped
Pecans
9
Preheat the MINI CUPCAKE MAKER as directed.
Mix dry ingredients.
Stir in buttermilk, egg and vanilla. Beat with a fork.
Carefully pour into pastry wells.
Close the Lid and cook for 3-7 minutes
until light golden brown in color.
Open Lid with a pot holder or oven mitt.
Remove each cupcake with wooden or plastic
spoon. Place on plate and serve.
Once the cupcakes have cooled, you may also choose
to add your favorite frosting and toppings.
Use your imagination and have fun!
Preheat the MINI CUPCAKE MAKER as directed.
In a large bowl, beat together eggs, oil, apple
sauce, sugars, pineapple and vanilla.
Mix in flour, baking soda, baking powder, salt,
cinnamon, nutmeg and small pinch of ground cloves.
Stir in carrots. Fold in pecans.
Carefully pour into pastry wells.
Close the Lid and cook for 3-7 minutes.
Open Lid with a pot holder or oven mitt.
Remove each cupcake with wooden or plastic
spoon. Place on plate and allow to cool.
Once the cupcakes have cooled, you may also choose
to add your favorite frosting and toppings.
Use your imagination and have fun!