RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3954
View Recipe |
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Recipe Name: |
Blue Velvet Cupcakes - Copy |
Source: |
Unknown |
Submitted by: |
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Last Modified: |
0000-00-00
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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 :
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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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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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