4 Videos | Photo: Red Velvet Cupcakes Recipe
Ingredients
- 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
Directions
Preheat the oven to 350 degrees F. 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.
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By ahsnunezbbk30sdsu
Lake Elsinore, CA
on May 21, 2013
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I'm not sure why this recipe has gotten any bad reviews, I thought it was pretty great. I made them for a colleague as a "Thank You" and she LOVED them. That being said, I DID read the reviews prior and made a few modifications: 1. Instead of 2 extra large eggs, use 3 large eggs - this will DEFINITELY help those that got dry cupcakes. DO NOT add extra butter or oil. That will not fix the problem. 2. I added one tablespoon of vanilla extract instead on the 1 teaspoon the recipe calls for3. Unless you REALLY like cream cheese frosting, I suggest you cut the recipe in half. That was exactly enough for all the cupcakes. I also added 1 teaspoon of vanilla instead of 1/2 tsp. 4. Instead of the bake time of 25-30 minutes, I left them in there for 20 minutes exactly and they came out just perfect. This time does NOT apply to a cake pan! I used a standard cupcake/muffin pan and I got exactly 18 cupcakes.
By leviluv
Oceanside, NY
on May 07, 2013
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Upon reading the other reviews, I was a little hesitant in making this recipe for my classroom for Mother's Day, so I decided to try it myself. Good thing I did. I added an extra stick of butter in hoping that the recipe wouldn't be too dry, as previously stated and kept an extra good eye on the cupcakes in the oven with hopes that it wouldn't overbake. Well, it doesn't really matter. I think oil would add a lot of moisture to the cupcake. The next batch I will try is Southern red velvet cupcakes by Rebecca Grammer-Ybarra from Cupcake Wars. She got much better reviews. This was very disappointing coming from Ina. Honestly, the only thing good about these cupcakes is the frosting.
By cnkarra
Durham
on April 14, 2013
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I used two 8-inch cake pans to make a birthday cake. I baked for 30 minutes and it was too dry. I think the flavor was fine, I should have pulled the cakes out sooner. My hubby really liked the frosting (I personally thought there was a tad too much butter in frosting. I am sure my hubby will request it again though.
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