RED VELVET CAKE CUPCAKES
•¼ Cup Butter
•¾ Cup White Granulated Sugar
•1 Egg
•½ Cup Buttermilk
•1 Tsp. Red Food Coloring
•½ Tsp. Vanilla Extract
•¾ Tsp. Baking Soda
•1½ Tsp. Distilled White Vinegar
•1 Cup All- Purpose Flour
•2 Tbsp. and 2 Tsp. Unsweetened Cocoa Powder
•½ Tsp. Salt
LEMON CUPCAKES
Preheat the MINI CUPCAKE MAKER as directed.
In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy.
Mix in the egg, buttermilk, red food coloring and vanilla.
Stir in the baking soda and vinegar.
Combine the flour, cocoa powder and salt; stir into the batter just until blended.
Carefully pour the batter into the pastry wells, dividing evenly.
Close the Lid and cook for
Open Lid with a pot holder or oven mitt.
Remove each cupcake with wooden or plastic spoon. Place on plate and serve.
Once the cupcakes have cooled, you may also choose to add your favorite frosting and toppings. Use your imagination and have fun!
ENGLISH
•¾ Cup and 2 Tsp. Flour
•1 Tsp. Baking Soda
•1/8 Tsp. Salt
•½ Cup and 2 Tsp. White Granulated Sugar
•¼ Cup and 1 Tsp. Unsalted Butter, softened
•2 Eggs
•¼ Tsp. Vanilla Extract
•2 Tsp. Lemon Zest
•¼ Cup Milk
•2¼ Tsp. Fresh Lemon Juice
Preheat the MINI CUPCAKE MAKER as directed.
In a large bowl, sift the flour, baking soda and salt together in a bowl.
In another bowl, beat the sugar and butter with an electric mixer until light and fluffy. Mix in the eggs one at a time, then add the vanilla and lemon zest.
Add the flour mixture to the butter mixture in three parts, alternating with half the milk and half the lemon juice after each addition of flour. Beat until combined, but do not over mix.
Carefully pour the batter into the pastry wells, dividing evenly.
Close the Lid and cook for
Open Lid with a pot holder or oven mitt.
Remove each cupcake with wooden or plastic spoon. Place on plate and serve.
Once the cupcakes have cooled, you may also choose to add your favorite frosting and toppings. Use your imagination and have fun!
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