Description
Ina Garten’s Red Velvet Cupcakes bring classic Southern charm to dessert tables with rich cocoa and cream cheese frosting. These elegant treats combine deep crimson color and velvety texture, promising a delightful indulgence you’ll savor with each delectable bite.
Ingredients
Scale
Dry Ingredients:
- 2.5 cups (300 grams) all-purpose flour
- 0.25 cups (25 grams) unsweetened cocoa powder, such as Pernigotti
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
Wet Ingredients:
- 1 cup (240 milliliters) buttermilk, shaken
- 1 tablespoon liquid red food coloring
- 1 teaspoon white vinegar
- 1 teaspoon pure vanilla extract
- 0.25 pounds (113 grams or 1 stick) unsalted butter, at room temperature
- 2 extra-large eggs, at room temperature
Sweetener:
- 1.5 cups (300 grams) sugar
- Red Velvet Frosting
Instructions
- Meticulously prepare the oven environment by heating to 175°C / 350°F and strategically arrange paper liners inside the muffin tin.
- Sift the essential dry components – flour, cocoa powder, baking powder, baking soda, and salt – into a compact mixing vessel, ensuring a uniform texture.
- Craft the liquid mixture by blending buttermilk, vibrant red food coloring, tangy vinegar, and aromatic vanilla extract within a precise measuring container.
- Execute the creaming technique by whisking butter and sugar in a stand mixer, transforming the ingredients into a luxurious, aerated substance over approximately one minute.
- Introduce eggs systematically, integrating each one thoroughly to maintain a smooth, consistent batter composition.
- Orchestrate the final batter by gently incorporating dry and wet ingredients in alternating cycles, commencing and concluding with dry elements, and utilizing a rubber spatula to guarantee complete integration.
- Distribute the batter evenly using a 5.5cm / 2¼-inch ice cream scoop, ensuring each muffin cup receives a precise volume of mixture.
- Position the muffin tin in the preheated oven and monitor for 25-30 minutes, verifying doneness through a clean toothpick test at the cupcake’s center.
- Allow cupcakes to cool completely within the tin before adorning with preferred Red Velvet Frosting, transforming them into delectable treats.
Notes
- Frosting requires completely cooled cupcakes to prevent melting and ensure a smooth, professional finish.
- Toothpick test reveals perfect baking: Moist crumbs mean your cupcakes are done, while a clean toothpick signals potential overbaking.
- Flour measurement matters tremendously: Gentle scoop-and-level technique prevents dry, dense cupcakes that disappoint.
- Gentle mixing keeps batter light: Stop stirring the moment ingredients combine to maintain delicate, tender texture.
- Warm ingredients create magical batter: Let butter, eggs, and buttermilk reach room temperature for seamless blending and superior results.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 303 kcal
- Sugar: 9 g
- Sodium: 312 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 76 mg