[Latin Name] Polygonum Cuspidatum Sieb. et Zucc

[Plant Source] China

[Specifications] Resveratrol 50%, 95%, 98% by HPLC

[Appearance]Brown or white fine powder

[Plant Part Used] Rhizome&Root

[Particle size] 80 Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Package] Packed in paper-drums and two plastic-bags inside.

[General feature]

1.100% natural source. Our resveratrol is 100% extracted from natural herb, very safe and more bioactive, which is rich with both CIS-resveratrol and trans-resveratrol.

2.Our resveratrol almost have no unpleasant taste compare to other resveratrols and it can be easier to take by oral.

3.We offer resveratrol at a very competitive price with superb quality.

4.We have a very large output and could manufacturer as customer particular requirement.

[Function]

Resveratrol is an active component extracted from Huzhang (Polygonum cuspidatum) in China.

It is an antioxidant phenol and a potent vasodilator that inhibits serum triglyceride synthesis, lipid peroxidation, and platelet aggregation.

It is extensively used for treatment of blood vessel disease such as atherosclerosis and hyperlipidemia. In addition, it has anti-virus and anti inflammatory activity, can treat acute microbial infections and viral hepatitis.

Recently we received a phone call from someone who was reading a lot about stevia and stevioside on various websites. He stumbled on our https://emperorsherbologist.com saw we had a lot of information and called with a question. He said “I was reading on some websites that stevioside is not good, and I should buy stevia that has no stevioside”

This video hopes to clear up those misconceptions, and some others.

Red Velvet Cupcakes with Blueberry Compote Filling are perfect for the 4th of July!
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Cream Cheese Frosting: https://youtu.be/jXWUOHjBnHA

Old Red Velvet Cupcake Video: https://youtu.be/IeMZv6_bpcA
Lemon Chiffon Angel Food Cupcakes:https://youtu.be/YDSn2ndWh5E
Vanilla Cupcakes: https://youtu.be/ZfrnPUQ93so
Vanilla Buttercream Frosting: https://youtu.be/QCDpgCf4nwg
Lemon Buttercream: https://youtu.be/q2TvK6UlzI4

Enjoy Cupcakes Cupcakery in Santa Barbara: https://bit.ly/1mI4VSz

Red Velvet Cupcakes Recipe:
(recipe adapted from Brown Eyed Baker: https://bit.ly/UVFpPc)

Makes 1 dozen cupcakes
Ingredients:

- 4 tablespoons unsalted butter, at room temperature
- ¾ cup granulated sugar
- 1 egg
- 2½ tablespoons unsweetened cocoa powder
- 1 ½ tablespoons red food coloring
- ½ teaspoon vanilla extract
- ½ cup buttermilk
- 1 cup + 2 tablespoons all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1½ teaspoons distilled white vinegar

Blueberry Compote:
- 2 cups frozen blueberries
- 3 tablespoons water
- 1/4 cup sugar
- 2 teaspoons lemon juice

Directions:

First preheat your oven to 350ºF. Then line your cupcake pan with cupcake liners.

In a mixer cream your butter and sugar until it’s nice and fluffy on medium-high speed for about 3 minutes. Then add in your egg and turn the mixer to high speed. Scrape down your bowl if you need to and keep mixing until everything is incorporated.

Now in a separate small bowl, mix together your cocoa powder, vanilla extract and red food coloring to make a thick paste. You’re going to add this to the batter and then mix it on medium speed until everything’s combined.

Now with the mixer on the lowest speed add in half of the buttermilk and then alternate between the flour and the buttermilk until everything’s combined. Again you’re going to need to scrape down the bowl to make sure everything’s mixed through to get that red color.

Finally add in the salt, baking soda and vinegar and then crank it up on medium-high speed and beat it for another minute until everything’s smooth and combined.

Now evenly fill the cupcake liners with the batter and bake it for about 15-18 minutes until it’s done. You can test this with a thin knife and if it comes out clean, it’s ready.

While your cupcakes are baking it’s time to make your blueberry compote. Combine half of the blueberries, water, sugar, and lemon juice into a small saucepan. Cook it over medium heat for about 10 minutes and then add in the rest of the blueberries and cook it for another 8-10 minutes until it’s thick and bubbly. Now let it cool completely.

Take your cupcakes out of the oven and let it cool completely for about 10-15 minutes. Once they’re completely cooled take your cupcake corer and poke a hole in the middle and remove the core. I bought this cupcake corer at Michael’s and it’s by Wilton, and I’ve included a link to it below.

Now you’re going to fill that empty core with the blueberry compote. Now, all you need is the frosting. I’m using my favorite cream cheese frosting to top it off. And to give people a little hint of the secret surprise inside, I’m going to decorate it with a blueberry on top!

Links:

Ghirardelli Cocoa Powder: https://bit.ly/1lo61xz
Natural Red Food Coloring: https://amzn.to/1wXeNel
Wilton Cupcake Corer: https://bit.ly/TGGauo

Cream Cheese Frosting: https://youtu.be/jXWUOHjBnHA

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