Sprinkles Sugar Free Cupcake Food
COPYCAT SPRINKLES RED VELVET CUPCAKE RECIPE
Make and share this Copycat Sprinkles Red Velvet Cupcake Recipe recipe from Food.com.
Provided by fyrehair
Categories Dessert
Time 40m
Yield 30 cupcakes
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
- Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, buttermilk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat.
- Spoon batter into 24 paper-lined muffin cups, filling each cup 2/3 full.
- Bake 18 to 22 minutes or until toothpick inserted into cupcake comes out clean.
- Gently remove from oven (these are super-moist, and will collapse if you aren't careful). Cool in pans on wire rack at least 5 minutes. Remove from pans; cool completely.
- I use the Vanilla Buttercream Frosting (From Sprinkles Cupcakes) recipe (recipe #222188) with these cupcakes and my family loves them.
Nutrition Facts : Calories 177.3, Fat 8.6, SaturatedFat 5.1, Cholesterol 45.2, Sodium 155.3, Carbohydrate 23.5, Fiber 0.7, Sugar 15.6, Protein 2.5
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HOW TO MAKE SUGAR FREE RED VELVET CUPCAKE- RECIPE
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- Preheat your oven to 325 and prep your cupcake pan for nonstick. I suggest using cupcake pan liners .
- In a mixing bowl, use a fork or whisk to mix together the flour, salt and baking soda. The mix in the unsweetened cocoa.
- Next, in a large mixing bowl, beat together the sugar alternative and the oil or butter. Depending on the alternative that you are using, your results may not be exactly like you would expect if you had been using sugar.
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