RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2663
| View Recipe |
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| Recipe Name: |
Red Velvet Cupcakes |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2013-10-17
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| Course: |
Cupcakes |
Used in Baskets: |
No |
| Base: |
Chocolate |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
20.00
Minutes |
Number of Servings: |
24 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
24 |
| Cooking Time: |
20.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.62
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 2
Dozen
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
muffin pans and cupcake liners
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Ingredients:
1 Teaspoon vinegar, white
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Directions:
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting. |
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Cream Cheese Frosting
(Add to shopping list) :
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Directions:
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy. |
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| Nutrition per Serving: |
| Calories: |
443 |
Total Carbs: |
45.2 |
Net Carbs: |
44.8 |
| Cholesterol: |
18.9 |
Fat: |
28.9 |
Protein: |
3.53 |
| Fiber: |
0.34 |
Sodium: |
167.67 |
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