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Karina

Karina Zuñiga

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Recipe of Redvelvet cupcakes
Recipe

Redvelvet cupcakes

15 mins
30 mins
Low
75
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The velvet net is a recipe that many of us think is difficult since it is a very difficult color to achieve in any other cake, however it is easier than it seems and here I will show you that the most delicious things are the most easy to elaborate.
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Ingredients

24 portions
  • 1/2 teaspoons salt
  • 2 tablespoons cocoa
  • red food dye , necessary amount
  • 1 teaspoon baking soda
  • 2 cups sour cream
  • 2 eggs
  • 1/2 cups sugar
  • 1 teaspoon vanilla extract
  • 1/2 cups pending, at room temperature
  • 1 teaspoon white vinegar
  • 2 1/2 cups flour

Preparation

Preheat the oven to 200 ° C for 15 minutes. Sift together the cocoa, salt, baking powder and flour.
Mix red dye, sour cream, vanilla extract and white vinegar.
With the blender add the butter to which it sponges, add the sugar trying to dissolve it in the butter (when the crystals of the sugar are no longer visible, the butter is ready to be used).
We add the eggs one by one to the butter.
We keep sandwiching dry and moist ingredients until all the ingredients are incorporated.
When you finish mixing them if you want a little more intensity of color just add a little more dye until you get the desired color, taking into account that when you bake it, its color will intensify.
We bake in a tray of 24 cupcakes with their saucers at a temperature of 180 ° C for 15 minutes.

PRESENTATION

You can cover them with the bitumen that you like the most, especially I like the cream cheese coating that you can also find here in kiwilimon and finish decorating them with a strawberry in the form of a fan and it will look beautiful.

TIPS

We can change the color of the cupcakes just by changing the color, it can be blue, purple, green ... the color you want.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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