Description
Red velvet cupcakes by Ina Garten deliver classic Southern charm with rich cocoa flavor and cream cheese frosting. Bakers can create these elegant desserts that delight with their deep crimson color and luxurious texture.
Ingredients
Scale
- 2.5 cups (300 grams) all-purpose flour
- 1.5 cups (300 grams) sugar
- 0.25 cups (25 grams) unsweetened cocoa powder, such as Pernigotti
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 cup (240 ml) buttermilk, shaken
- 0.25 lbs (113 grams or 1 stick) unsalted butter, at room temperature
- 2 extra-large eggs, at room temperature
- 1 tbsp liquid red food coloring
- 1 tsp white vinegar
- 1 tsp pure vanilla extract
- red velvet frosting
Instructions
- Preparation: Preheat oven to 175°C / 350°F and line muffin tin with paper liners.
- Dry Ingredients: Sift flour, cocoa powder, baking powder, baking soda, and salt into a mixing bowl, ensuring smooth, lump-free consistency.
- Liquid Mixture: Combine buttermilk, red food coloring, vinegar, and vanilla extract in a separate container, creating a vibrant liquid base.
- Creaming Process: Utilize stand mixer to whip butter and sugar until light and fluffy, achieving a pale, aerated texture.
- Egg Integration: Gradually add eggs, mixing thoroughly after each addition to maintain a silky, uniform batter.
- Batter Assembly: Alternately fold dry and wet ingredients into the creamed mixture, starting and ending with dry ingredients. Gently mix using a rubber spatula to preserve air bubbles.
- Baking: Portion batter into muffin cups using an ice cream scoop, filling each liner approximately two-thirds full.
- Oven Technique: Bake for 25-30 minutes, testing doneness with a toothpick inserted into the center – it should emerge clean and crumb-free.
- Finishing Touch: Cool cupcakes completely in the tin before generously frosting with Red Velvet Frosting, creating an irresistible dessert.
Notes
- Measure Precisely: Use exact measurements for consistent cupcake texture and taste; baking is a science that requires accuracy.
- Color Control: Add food coloring gradually to achieve the perfect vibrant red hue without altering the batter’s consistency.
- Room Temperature Matters: Ensure butter, eggs, and buttermilk are at room temperature for smoother mixing and better incorporation.
- Gentle Mixing Technique: Fold ingredients gently to prevent overmixing, which can result in dense, tough cupcakes instead of light, tender ones.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 320
- Sugar: 13 g
- Sodium: 200 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg