7
RED VELVET CAKE CUPCAKES
1 Cup Purpose Flour
3/4 Cup White Granulated
Sugar.
2 Tbsp. and 2 Tsp.
Unsweetened Cocoa
Power.
1/2 Tsp. Salt
3/4 Tsp. Baking Powder
1/4 Cup Butter
1 Egg
1/2 Cup buttermilk.
1 Tsp. Red Food,
coloring.
1/2 Tbsp. Vanilla Extract.
1½ Tsp. Distilled White
Vinegar
Preheat the
CUPCAKE MAKER
as directed.
In a large bowl, beat the butter and sugar with an electric mixer
until light and fluffy.
Mix in the eggs, 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 5-10 minutes until light golden brown in
color. Check after 5 minutes.
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!
CARROT CAKE CUPCAKES
1 Cup All-Purpose
Unbleached Flour
1/4 Cup White Granulated
Sugar.
¼ Cup Brown Sugar
1/2 Tsp. Baking Powder
1/2 Tsp. Baking Soda
½ Tsp. Ground Cinnamon
1/4 Tsp. Nutmeg
1/4 Tsp. Salt
1½ Cup Grated Carrots
1/4 Cup honey
1/2 Cup vegetable Oil
Preheat the
CUPCAKE MAKER
as directed.
In a large bowl, combine flour, sugars, baking soda, baking powder,
cinnamon, nutmeg and salt.
In a separate bowl, beat together eggs, vegetable oil, honey and
syrup.
Stir wet ingredients into dry ingredients until dry ingredients are
moistened.
Fold in grated carrots.
Carefully pour into pastry wells.
Close the Lid and cook for 5-10 minutes.
Check after 5 minutes.
Open Lid with a pot holder or oven mitt.
Remove each cupcake with wooden or plastic spoon. Place on
plate and allow to cool.
Once the cupcakes have cooled, you may also choose to add your
favorite frosting and toppings.
Use your imagination and have fun!
