Try this Purple Velvet Cupcakes with Cream Cheese Frosting recipe, or contribute your own.
Suggest a better description1 For the cake begin by heating your oven to 325 degrees F. Prepare your cupcake pans by lining them with cupcake liners; then set aside.
2 In a large bowl combine the ingredients for the cake. With the mixer on low speed, beat for about 30 seconds; then on medium speed, beat for an additional two minutes.
3 Fill each cupcake liner about 3/4 of the way full. Bake 18 to 23 minute or until a toothpick inserted near the center comes out clean. Cool about 10 minutes; then remove the cupcakes from the pan and allow them to cool completely.
4 In the meantime, whip up the frosting. With an electric mixer, fitted with the whisk attachment; beat the butter, cream cheese, and salt until smooth. Add 2 cups of the powdered sugar - one cup at a time, beating after each addition. Add vanilla and about 1 tablespoon of heavy cream and continue beating. Then, add the remaining 2 cups of powdered sugar, one at a time. Scrap down the sides of the bowl when necessary. Add an additional 1-2 tablespoons of heavy cream until desired consistency is achieved. Add a drop of violet food coloring and beat until the color is uniform.
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Serving Size: 1 Recipe (1256g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 3868 | ||
Calories from Fat: 1540 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 171.1g | 228 % | |
Saturated Fat 74.8g | 374 % | |
Monounsaturated Fat 54.6g | ||
Polyunsanturated Fat 26.6g | ||
Cholesterol 858mg | 264 % | |
Sodium 4956.7mg | 171 % | |
Potassium 1412.3mg | 37 % | |
Total Carbohydrate 533.5g | 157 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 529g | ||
Protein 56.8g | 81 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3868
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