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Red Velvet Cupcake

 
One serving costs about $0.88

$0.88 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

24 valentine's day antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre American
spoonacular Score:9%

Spoonacular Score: 9%

 

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

Servings:
1 tsp
1 tsp baking soda
baking soda
1 cup
1 cup unsalted butter
unsalted butter
1 cup
1 cup buttermilk
buttermilk
2.5 cups
2.5 cups cake flour
cake flour
1 tsp
1 tsp cider vinegar
cider vinegar
12 oz
12 oz cream cheese
cream cheese
2
2  eggs
eggs
1.5 lb
1.5 lb powdered sugar
powdered sugar
2 oz
2 oz red food coloring
red food coloring
1 tsp
1 tsp salt
salt
1.5 cups
1.5 cups sugar
sugar
0.5 cups
0.5 cups unsalted butter
unsalted butter
5 Tbsps
5 Tbsps unsweetened cocoa
unsweetened cocoa
1 tsp
1 tsp vanilla
vanilla
1 tsp
1 tsp vanilla extract
vanilla extract
1 tsp baking soda
1 tsp
baking soda
1 cup unsalted butter
1 cup
unsalted butter
1 cup buttermilk
1 cup
buttermilk
2.5 cups cake flour
2.5 cups
cake flour
1 tsp cider vinegar
1 tsp
cider vinegar
12 oz cream cheese
12 oz
cream cheese
2  eggs
2
eggs
1.5 lb powdered sugar
1.5 lb
powdered sugar
2 oz red food coloring
2 oz
red food coloring
1 tsp salt
1 tsp
salt
1.5 cups sugar
1.5 cups
sugar
0.5 cups unsalted butter
0.5 cups
unsalted butter
5 Tbsps unsweetened cocoa
5 Tbsps
unsweetened cocoa
1 tsp vanilla
1 tsp
vanilla
1 tsp vanilla extract
1 tsp
vanilla extract

Equipment

hand mixer
hand mixer
offset spatula
offset spatula
measuring cup
measuring cup
spatula
spatula
whisk
whisk
bowl
bowl
oven
oven
frying pan
frying pan
hand mixer
hand mixer
offset spatula
offset spatula
measuring cup
measuring cup
spatula
spatula
whisk
whisk
bowl
bowl
oven
oven
frying pan
frying pan


Instructions

  1. Preheat oven to 350F. Grease and lightly flour 2 cupcake pans (24 cupcakes).
  2. 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.
  3. 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.
  4. 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.
  5. Frosting
  6. Combine butter, salt, and cream cheese in mixer and beat on medium speed 2-3 minutes.
  7. Add sugar until just incorporated. Dont over mix. It should be thick but not fluffy.
  8. 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

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If you need to soften a block of cream cheese before using it, you can unwrap it and heat it in the microwave on high for 10-15 seconds at a time until it is soft enough.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Don't despair if you don't have powdered sugar on hand. All you need is granulated sugar and a good blender. Pour in the granulated sugar and blend at a high speed until you have a powder.

  • If a recipe calls for buttermilk and you don't have any on hand, just pour a tablespoon of white vinegar into a glass and add enough milk to make one cup. Let sit for about five minutes, and voila, a great buttermilk substitute!

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
370 Calories
3g Protein
17g Total Fat
51g Carbs
0% Health Score
Limit These
Calories
370
19%

Fat
17g
27%

  Saturated Fat
10g
65%

Carbohydrates
51g
17%

  Sugar
41g
46%

Cholesterol
60mg
20%

Sodium
272mg
12%

Get Enough Of These
Protein
3g
7%

Vitamin A
581IU
12%

Selenium
7µg
11%

Manganese
0.15mg
7%

Phosphorus
54mg
5%

Vitamin B2
0.07mg
4%

Copper
0.07mg
4%

Calcium
34mg
3%

Vitamin D
0.5µg
3%

Vitamin E
0.47mg
3%

Magnesium
11mg
3%

Fiber
0.66g
3%

Vitamin B5
0.25mg
3%

Zinc
0.36mg
2%

Vitamin B12
0.14µg
2%

Iron
0.41mg
2%

Folate
8µg
2%

Potassium
71mg
2%

Vitamin K
1µg
1%

Vitamin B1
0.02mg
1%

Vitamin B6
0.02mg
1%

covered percent of daily need

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