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    You are in: Home / Dessert / Red Velvet Cupcakes Recipe
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    Red Velvet Cupcakes

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on February 28, 2010

      These turned out perfectly! I did 24 at a time (as I have 2 muffin tins) and switched top & bottom halfway through the cooking time to ensure even baking. According my calculations, 6 Tbsp. of red food coloring is 3 1oz. containers, which I thought was a lot. I just used 1 1oz. container and then put a bit of water in the empty container to swish out the remaining "red" and dumped that in the mixture as well. Worked fine and was plenty red enough for me. I did not use the frosting and will use a vanilla buttercream instead. These are for my daughter's 19th birthday at her request!

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    • on September 17, 2008

      everyone loved it, and no one believed that it's homemade ! tastes like store brought!

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    • on April 27, 2008

      These are fabulous! And I love having red velvet cake in a delightful cupcake size! The only issue I had with the recipe, which doesn't detract from it at all, is that the yield on this recipe is 48 cupcakes, which I think is far to many ty for 12 servings. So those calculating how many they need should take note of this. Thanks for sharing!!! ~Lorie

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    Nutritional Facts for Red Velvet Cupcakes

    Serving Size: 1 (57 g)

    Servings Per Recipe: 48

    Amount Per Serving
    % Daily Value
    Calories 199.1
     
    Calories from Fat 76
    38%
    Total Fat 8.5 g
    13%
    Saturated Fat 5.0 g
    25%
    Cholesterol 35.0 mg
    11%
    Sodium 172.7 mg
    7%
    Total Carbohydrate 29.1 g
    9%
    Dietary Fiber 0.2 g
    1%
    Sugars 20.9 g
    83%
    Protein 2.1 g
    4%

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