RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5432
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| Recipe Name: |
Velvet Cupcakes - Copy - Copy - Copy |
| Source: |
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Submitted by: |
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Last Modified: |
0000-00-00
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| Course: |
Cupcakes |
Used in Baskets: |
No |
| Base: |
Dairy |
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: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.59
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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: |
2, 8-in cake pans or 2, 12-cup muffin tins and cup |
| Suggested Sides: |
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| Comments: |
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Ingredients:
1 Tablespoon vinegar, white
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Directions:
Preheat oven to 350. Grease and flour 2, 8-inch round cake pans, per color. Set aside.
Lightly stir eggs in a medium bowl with a wire whisk. Add oil, buttermilk, vanilla, and vinegar; mix together well.
Slowly add food coloring. Mix together until well blended. Set aside.
In another mixing bowl, add all dry ingredients and mix together with a second wire whisk.
Add wet ingredients to dry ingredients. Mix on medium high for 2 minutes or until completely combined.
Pour into prepared pans.
Bake for 30 to 40 minutes (for layers) or 20 to 22 minutes (for cupcakes) or until toothpick inserted in the middle comes out clean.
Cool in pans 10 minutes.
Remove from pans and cool on wire rack until completely cooled.
Frost with cream cheese frosting. |
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| Nutrition per Serving: |
| Calories: |
407 |
Total Carbs: |
45.2 |
Net Carbs: |
44.9 |
| Cholesterol: |
18.9 |
Fat: |
24.6 |
Protein: |
3.56 |
| Fiber: |
0.40 |
Sodium: |
201.84 |
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