By Tracey
Red Velvet Cupcakes
from Barefoot Contessa How Easy is That, by Ina Garten
Ingredients:
- 2 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder,
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup buttermilk
- 1 tablespoon liquid red food coloring
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 8 tablespoons (1 stick) unsalted butter, room temperature
- 1 1/2 cups sugar
- 2 eggs, room temperature
Directions:
Preheat oven to 350 F. Line 2 muffin tins with paper liners (the recipe makes approx 15 large cupcakes, more if you make them smaller).
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Whisk the buttermilk, food coloring, vinegar and vanilla in a 2-cup measuring cup.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 1 minute, until light. One at a time, add the eggs, beating well after each addition. With the mixer on low speed, alternately add the dry ingredients and wet ingredients to the bowl, beginning and and ending with the dry ingredients (so, dry, wet, dry, wet, dry). Beat just until everything is combined.
Divide the batter evenly among the prepared liners. (Note: Ina makes really big cupcakes – using a 2 1/4-inch ice cream scoop to divide the batter, almost completely filling the cups. You could definitely make them smaller, but I’d start checking around 20 minutes in the oven if you do.) Bake for 25-30 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
Makes 15 large cupcakes.
