RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4713
| View Recipe |
|
|
| Recipe Name: |
Blue Velvet Cupcakes - Copy - Copy |
| Source: |
Unknown |
Submitted by: |
|
Last Modified: |
0000-00-00
|
| 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
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
|
Tested: |
No |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
muffin tins and cupcake liners |
| Suggested Sides: |
|
| Comments: |
|
|
Ingredients:
0.5 Cup crisco
1 Tablespoon vinegar, white
|
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. |
|
|
|
| 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 |
|
|
|
