Nostalgia Electrics CFC400 Manuel D'instructions page 14

PUMPKIN CREAM FILLED CUPCAKES
• 2 Cups Sugar
• ¾ Cup Canola Oil
• 1 Can (15-oz.) Solid-
Pack Pumpkin
• 4 Eggs
• 2 Cups All-
Purpose Flour
• 2 Tsp. Baking Soda
• 1 Tsp. Salt
• 1 Tsp. Baking Powder
• 1 Tsp. Ground
Cinnamon
FILLING:
• 1 Tbsp. Cornstarch
• 1 Cup Milk
• ½ Cup Shortening
• ½ Cup Butter,
softened
• 2 Cups Confectioners'
Sugar
• ½ Tsp. Vanilla
Extract, optional
CARAMEL CREAM FILLED APPLE CUPCAKES
• 1 Package (18-¼-oz.)
Spice Cake Mix or
1 Package (18-oz.)
Carrot Cake Mix
• 2 Cups Chopped
Peeled Tart Apples
FILLING:
• 20 Caramels
• 3 Tbsp. 2% Milk
• 1 Cup Finely
Chopped Toasted
Pecans, optional
Preheat the CREAM FILLED CUPCAKES BAKERY as directed.
In a large bowl, combine the sugar, oil, pumpkin and eggs.
Combine the flour, baking soda, salt, baking
powder and cinnamon; gradually add to
pumpkin mixture and beat until well mixed.
Carefully pour into pastry wells.
Close the Lid and cook for 2-7 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.
Combine cornstarch and milk in a small saucepan
until smooth. Bring to a boil, stirring constantly.
Remove from the heat; cool to room temperature.
In a large bowl, cream the shortening, butter
and confectioners' sugar until light and fluffy.
Beat in vanilla if desired. Gradually add the
cornstarch mixture, beating until smooth.
Preheat the CREAM FILLED CUPCAKES BAKERY as directed.
Prepare cake batter according to package
directions; fold in apples.
Carefully pour into pastry wells. Close
the Lid and cook for 2-7 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.
In a small saucepan, cook the caramels and
milk over low heat until smooth.
Fill and frost cupcakes. Sprinkle with
chopped pecans if desired.
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