| Recipe to Print-Blue Velvet Cupcakes - Copy |
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| Recipe Name: |
Blue Velvet Cupcakes - Copy |
| Source: |
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Submitted by: |
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Last Modified: |
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| $scale_by
| Course: |
Cupcakes |
Used in Baskets: |
No |
| Base: |
Egg |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
24 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
24 |
| Cooking Time: |
18.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.19
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
muffin tins and cupcake liners |
| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
Preheat oven to 350 degrees.
Cream together Crisco, sugar and eggs.
Make a paste of food coloring and cocoa and add to mixture.
Add salt and flour with buttermilk and vanilla.
Alternately add soda and vinegar; just blend, don’t beat hard.
Bake 25 minutes.
Cool cake thoroughly before frosting. |
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