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Description
Rich and chocolatey without being dense, these red-hued cupcakes feature buttermilk in the batter for tang and tenderness. Meanwhile, vinegar and baking soda kick-start a chemical reaction to give the batter a lift as it bakes. White chocolate butte…
cream frosting is, quite literally, the icing on the cake. To top things off, candied cherries and colored sprinkles set a festive tone, though really you can decorate the cupcakes however you like.
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Ingredients
US|METRIC
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Directions
- Preheat the oven to 190 degrees Celsius.
- Roll out the pastry and cut out small disk shapes.
- Brush each one with pesto. Add a thin slice of tomato, almonds, and sprinkle with cheese.
- Place on a parchment paper-lined baking sheet and bake for 15 minutes.
NutritionView More
70Calories
Sodium4% DV105mg
Fat5% DV3.5g
Protein6% DV3g
Carbs2% DV7g
Fiber4% DV1g
| Calories70Calories from Fat25 |
| % DAILY VALUE |
| Total Fat3.5g5% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium105mg4% |
| Potassium105mg3% |
| Protein3g6% |
| Calories from Fat25 |
| % DAILY VALUE |
| Total Carbohydrate7g2% |
| Dietary Fiber1g4% |
| Sugars2g4% |
| Vitamin A4% |
| Vitamin C4% |
| Calcium8% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.