Red Velvet Cupcakes -recipe by Ina Garten. Makes 15 cupcakes
These classic cupcakes have chocolate flavor and are even better with the cream cheese icing which is smooth, and sweet yet tangy. I love cream cheese frosting as it goes well with most of the cakes like banana cake, chocolate cake and the icing has no egg. It’s easy to make, and spreads beautifully too. It’s my daughter’s favorite icing, I add a little red color to it and turn it to pink when making a vanilla cupcake for her. Another great thing about this icing , it takes color so well.
Baked these for a friend’s daughter who loves Red Velvet cupcakes. Everyone loved them though I would try and pull them out of the oven a little earlier … found them a little dry.
- 2 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder, such as Pernigotti
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup buttermilk, shaken
- 1 tablespoon liquid red food coloring
- 1 teaspoon 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)
Preheat the oven to 350 degrees. Line muffin tins with paper liners.
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.
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.
Scoop the batter into the muffin cups with a 2 1/4 inch ice cream scoop or large spoon. Bake for 25 to 30 minutes, until a toothpick inserted in the centers comes out clean. Cool completely in the pans and frost the cupcakes with Red Velvet Frosting.
Red Velvet Frosting:
- 8 ounces cream cheese, at room temperature
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 1/2 teaspoon pure vanilla extract
- 3 1/2 cups sifted confectioners’ sugar (3/4 pound)
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! Add the sugar and mix until smooth.
UPDATE: For halloween this year, my daughter wanted me to bake these for her and her friends. We had a small party at our house, served these as dessert and dinner was as easy as it gets, just ordered pizza.