RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2809
| View Recipe |
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| Recipe Name: |
Blue Velvet Cupcakes |
| Source: |
Unknown |
Submitted by: |
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Last Modified: |
2016-05-18
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| 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:
0.5 Cup crisco
1 Tablespoon vinegar, white
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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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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: |
138 |
Total Carbs: |
22.4 |
Net Carbs: |
21.9 |
| Cholesterol: |
17.6 |
Fat: |
4.7 |
Protein: |
2.13 |
| Fiber: |
0.45 |
Sodium: |
145.73 |
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