[Latin Name] Sophora Japonica L

[Plant Source] from China

[Specifications] 90%-99%

[Appearance] Yellow crystalline powder

Plant Part Used:Bud

[Particle size] 80 Mesh

[Loss on drying] ≤12.0%

[Heavy Metal] ≤10PPM

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

[Shelf life] 24 Months

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

[Net weight] 25kgs/drum

Brief Introduction

Quercetin is a plant pigment (flavonoid). It is found in many plants and foods, such as red wine, onions, green tea, apples, berries, Ginkgo biloba, St. John’s wort, American elder, and others. Buckwheat tea has a large amount of quercetin. People use quercetin as a medicine.

Quercetin is used for treating conditions of the heart and blood vessels including “hardening of the arteries” (atherosclerosis), high cholesterol, heart disease, and circulation problems. It is also used for diabetes, cataracts, hay fever, peptic ulcer, schizophrenia, inflammation, asthma, gout, viral infections, chronic fatigue syndrome (CFS), preventing cancer, and for treating chronic infections of the prostate. Quercetin is also used to increase endurance and improve athletic performance.

Main Function

1.Quercetin may expel phlegm and arrest coughing, it can also be used as anti-asthmatic.

2. Quercetin has anticancer activity, inhibits PI3-kinase activity and slightly inhibits PIP Kinase activity, reduces cancer cell growth via type II estrogen receptors.

3.Quercetin may inhibit histamine release from basophils and mast cells.

4. Quercetin may control the spread of certain viruses within the body.

5, Quercetin may help reduce tissue destruction.

6.Quercetin may also be beneficial in the treatment of dysentery, gout, and psoriasis

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

© 2014 Honeysuckle Catering. All Rights Reserved. Making things Fun, Pretty, and Delicious! Honeysuckle is a lifestyle channel for young adult women interested in entertaining and cooking at home.

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