Red Velvet Cupcakes

When I decided to try baking, this is the first cupcake I made. My husband requested this for his co-worker’s birthday. I told him I have never baked from scratch before, and we’ll see how it turns out. So crossing my fingers, I went to the kitchen and started measuring and mixing. Since Ina Garten’s recipes are already tried and tested, I used her recipe. It was such a great first time experience! The cupcakes were moist, and that gorgeous red color! The chocolate-y flavor of the cupcakes jives well with the sweet cream cheese frosting. I will surely make this again!

Red Velvet Cupcakes

modified from Barefoot Contessa How Easy Is That?

  • 2 1/2 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1 cup buttermilk, shaken
  • 1 tbsp liquid red food coloring
  • 1 tsp white vinegar
  • 1 teaspoon pure vanilla extract
  • 1/4 pound (1 stick) unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • 2 extra-large eggs, at room temperature
  • Red Velvet Frosting, recipe follows

  1. Preheat the oven to 350 degrees F. Line muffin tins with paper liners.
  2. In a small bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a large measuring cup, combine the buttermilk, food coloring, vinegar, and vanilla.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 1 minute, until light. Add the eggs, one at a time, and beat until combined. With the mixer on low speed, add the dry ingredients and the wet ingredients alternately in 3 parts, beginning and ending with the dry ingredients, and mix until combined. Stir with a rubber spatula to be sure the batter is mixed.
  4. Scoop the batter into the muffin cups with a 2 1/4-inch ice cream scoop or large spoon. Bake for 18-20 minutes, until a toothpick inserted in the centers comes out clean. Cool completely in the pans and frost the cupcakes with Red Velvet Frosting.
To make the Red Velvet Frosting:
  • 8 ounces cream cheese, at room temperature
  • 12 tbsp (1 1/2 sticks) unsalted butter, at room temperature
  • 1/2 tsp pure vanilla extract
  • 3 1/2 cups sifted confectioners’ sugar (3/4 pound)
  1. Place the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, and mix on medium speed just until combined. Don’t whip!
  2. Add the sugar and mix until smooth.
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