Red Velvet Cupcakes Recipe

• Level: Easy
• Yield: 15 cupcakes
• Nutritional Information Per Serving (1 of 15): Calories 452, Total Fat 22 g, Saturated Fat 13 g, Carbohydrates 61 g, Dietary Fiber 1 g, Sugar 44 g, Protein 5 g, Cholesterol 84 mg, Sodium 291 mg
• Total Time: 55 minutes
• Preparation: 25 minutes
• Cooking: 30 minutes

Ingredients

Whip up these irresistibly moist Red Velvet Cupcakes that melt in your mouthperfect for any celebration! Start with these simple pantry staples:

• 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, softened to room temperature
• 1 1/2 cups sugar
• 2 extra-large eggs, at room temperature
• Red Velvet Frosting (recipe below)

Red Velvet Frosting

Crown your cupcakes with this creamy, tangy frostingit's the ultimate finishing touch!

• 8 ounces cream cheese, softened to 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 (about 3/4 pound)

Instructions

1. Preheat your oven to 350F and line cupcake pans with paper linersget ready for baking magic!
2. In a small bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a large measuring cup, whisk the buttermilk, red food coloring, vinegar, and vanilla.
3. With an electric mixer and paddle attachment, beat butter and sugar on medium until light and fluffy, about 1 minute. Add eggs one at a time, mixing well after each.
4. On low speed, alternate adding dry ingredients and wet mixture to the batter in three parts, starting and ending with dry. Gently fold with a spatula for a perfect blend.
5. Scoop batter evenly into liners using a 2 1/4-inch ice cream scoop. Bake 25-30 minutes until a toothpick comes out clean. Cool fully in pans.
6. Frost only when completely cooled for that pro-level look.

Frosting Preparation

1. In a mixer with paddle attachment, blend cream cheese, butter, and vanilla on medium until just combineddon't overwhip!
2. Gradually add sifted powdered sugar; beat until smooth and dreamy.

Generously spread frosting with a knife or pipe with a large star tip. These cupcakes will steal the showbake them today and watch everyone rave!

Reprinted from Barefoot Contessa How Easy Is That?, Copyright 2010 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.