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Karina

Karina Zuñiga

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Recipe of Redvelvet cupcakes
Recipe

Redvelvet cupcakes

15 mins
30 mins
Low
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Red velvet 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 make.
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Ingredients

24 portions
  • 1/2 teaspoons salt
  • 2 tablespoons cocoa
  • 1 teaspoon baking soda
  • 2 cups sour cream
  • 2 eggs
  • 1/2 cups sugar
  • 1 teaspoon vanilla extract
  • 1/2 cups butter, at room temperature
  • 1 teaspoon white vinegar
  • 2 1/2 cups flour

Preparation

Preheat the oven at 200 ° C for 15 minutes. Sift together the cocoa, salt, baking powder and flour.
Mix a few drops of red food coloring, sour cream, vanilla extract and white vinegar.
With the mixer, add the butter to fluff, add the sugar trying to dissolve it in the butter (when the sugar crystals are no longer noticeable, the butter is ready to use).
We add the eggs one by one to the butter.
We continue alternating the dry and wet ingredients until all the ingredients are incorporated.
At the end of mixing them, if we want a little more intensity of color, it is enough to add a little more coloring to achieve the desired color, taking into account that when baking it its color will intensify.
We bake in a tray of 24 cupcakes with their cups at a temperature of 180 ° C for 15 minutes.

PRESENTATION

You can cover them with the bitumen that you like the most, I especially like them with cream cheese coverage that you can also find here in kiwilimón and finish decorating them with a fan-shaped strawberry and it will look beautiful.

TIPS

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

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
296.8
kcal
14.84%
Carbohydrate, by difference
24.9
g
8.3%
Protein
5.8
g
11.6%
Total lipid (fat)
19.5
g
30%
100
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Provided by USDA
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