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NooraK said:Use a citrus peeler!
wadesgirl said:I found out that you cannot overfill them! Otherwise they were pretty easy to remove.
kam said:Yes, they did seem full - but the batter was divided up evenly between all 24 cups. Maybe next time, I'll fill them a little less.
Thanks!
kam said:...or are these really hard to remove from the MMP?
I sprayed with Baker's Joy (shortening w.flour) - would that have made a difference that I didn't use staright non-stick spray?
It was painstakingly slow! And they kept trying to fall apart. I could not have imagined doing that at a show.
Pedey said:Did you use a full sized box of cake mix!? It only needs 1/2 a box or a 'cupcake' box. Maybe you had too much batter.....?
DebbieJ said:The recipe says to cool in pan for 3 minutes. Did you let them cool too long?
Good, not just me!stefani2 said:ya.. at our cluster meeting this week - they were hard to get out!
KimoMakano said:I just made these for my office yesterday and they came out fine.
I didn't have any problems with them coming out of the pan.
I did notice though that I almost forgot to double the recipe items since I used a full size cake mix. Don't forget that part!!!
I agree with Terry that the small scoop is the way to go, it filled the cups perfectly.
One other thing, though these are called Carrot Cake they tasted more like Spice Cake. I am going to try and find a good moist carrot cake recipe and try it again with that.
The main ingredients for the carrot cake cups include flour, sugar, baking powder, baking soda, cinnamon, salt, vegetable oil, eggs, grated carrots, and crushed pineapple. Optional ingredients include raisins, nuts, and shredded coconut.
Yes, you can make the carrot cake cups ahead of time. They can be stored in an airtight container at room temperature for up to 2 days. You can also freeze them for up to 3 months. Thaw them in the fridge before serving.
Yes, you can make substitutions for dietary restrictions. For example, you can use gluten-free flour and dairy-free milk for a gluten-free and dairy-free version. You can also use a sugar substitute for a lower sugar option.
You can use a toothpick or cake tester to check if the carrot cake cups are done baking. Insert it into the center of a cupcake and if it comes out clean, they are done. Alternatively, you can gently press the top of a cupcake and if it springs back, they are done.
Yes, you can use a different type of frosting for the carrot cake cups. Cream cheese frosting is a classic pairing, but you can also use vanilla or chocolate frosting. You can also skip the frosting and dust the carrot cake cups with powdered sugar instead.