RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3417
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| Recipe Name: |
Red Velvet Cupcakes - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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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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| 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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