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Red Velvet Cupcake
$0.88 per serving
2 likes
Ready in 45 minutes
24
valentine's day
antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre
American
Spoonacular Score: 10% 
My notes:
The recipe Red Velvet Cupcake could satisfy your American craving in about 45 minutes. This recipe serves 24 and costs 88 cents per serving. One serving contains 371 calories, 4g of protein, and 17g of fat. This recipe is liked by 2 foodies and cooks. It is perfect for valentin day. Head to the store and pick up food coloring, eggs, sugar, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 11%. This score is rather bad. Similar recipes include Red Velvet Cake Roll, Red Velvet Cupcake, and Red Velvet Cupcake Love.
Ingredients
227 g
1 cup
unsalted butter
312.5 g
2.5 cups
cake flour
340.19 g
12 ounces
cream cheese
680.39 g
1.5 pounds
powdered sugar
56.7 g
2 oz
red food coloring
113.5 g
0.5 cup
unsalted butter
5 Tbsps
5 Tbsps
unsweetened cocoa
1 tsp
1 tsp
vanilla extract
227 g
1 cup
unsalted butter
312.5 g
2.5 cups
cake flour
340.19 g
12 ounces
cream cheese
680.39 g
1.5 pounds
powdered sugar
56.7 g
2 oz
red food coloring
113.5 g
0.5 cup
unsalted butter
5 Tbsps
5 Tbsps
unsweetened cocoa
1 tsp
1 tsp
vanilla extract
Equipment
Instructions
- Preheat oven to 350F. Grease and lightly flour 2 cupcake pans (24 cupcakes).
- To make the batter: In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.
- In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat. In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
- Divide the batter among the prepared pans. Arrange the oven racks in the upper and lower thirds of the oven and bake the cupcakes, switching positions of the pans halfway through baking, until a tester comes out clean, about 20 minutes. Cool the cupcakes in the pan 10 minutes, then remove from the pan and cool completely on a rack before icing. To ice, mound about cup of frosting on top of each cupcake and use an icing spatula to make a swirl on top. If desired, decorate with colored sprinkles.
- Frosting
- Combine butter, salt, and cream cheese in mixer and beat on medium speed 2-3 minutes.
- Add sugar until just incorporated. Dont over mix. It should be thick but not fluffy.
- Add vanilla. If necessary, add milk to thin.
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
Price Breakdown
Cost per Serving: $0.88
Ingredient
1 cup unsalted butter
1 cup buttermilk
2.5 cups cake flour
1 teaspoon cider vinegar
12 ounces cream cheese
2 eggs
1.5 pounds powdered sugar
2 ounces red food coloring
1.5 cups sugar
½ cups unsalted butter
5 tablespoons unsweetened cocoa
1 teaspoon vanilla
1 teaspoon vanilla extract
Price$1.95
$0.49
$1.23
$0.02
$3.52
$0.48
$2.19
$8.89
$0.41
$0.97
$0.40
$0.30
$0.30
$21.14
Nutritional Information
Quickview
370k Calories
3g Protein
17g Total Fat
51g Carbs
0% Health Score
Limit These
Calories
370k
Fat
17g
Saturated Fat
10g
Carbohydrates
51g
Sugar
41g
Cholesterol
60mg
Sodium
272mg
Get Enough Of These
Protein
3g
Vitamin A
581IU
Selenium
7µg
Manganese
0.15mg
Phosphorus
54mg
Vitamin B2
0.07mg
Copper
0.07mg
Calcium
34mg
Vitamin D
0.5µg
Vitamin E
0.47mg
Magnesium
11mg
Fiber
0.66g
Vitamin B5
0.25mg
Zinc
0.36mg
Vitamin B12
0.14µg
Iron
0.41mg
Folate
8µg
Potassium
71mg
Vitamin K
1µg
Vitamin B1
0.02mg
Vitamin B6
0.02mg
covered percent of daily need
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