Name: Ina’s Red Velvet Cupcakes
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 15 servings
Ingredients: 2 ½ cups all-purpose flour; ¼ cup unsweetened cocoa powder, such as Pernigotti; 1 tsp baking powder; 1 tsp baking soda; 1 tsp kosher salt; 1 cup buttermilk, shaken; 1 Tbsp liquid red food colouring; 1 tsp white vinegar; 1 tsp pure vanilla extract; ¼ lb(s) (1 stick) unsalted butter, at room temperature; 1 ½ cups sugar; 2 extra-large eggs, at room temperature; Red Velvet Frosting, recipe follows; 8 oz cream cheese, at room temperature; 12 Tbsp (1 ½ sticks) unsalted butter, at room temperature; ½ tsp pure vanilla extract; 3 ½ cups sifted confectioners' sugar (¾ lb)

Prep Time

25 min

Cook Time

30 min

Yields

15 servings

These red velvet cupcakes are a classic treat that’s easily packaged up for those on the go.

ingredients

Cupcakes

2 ½

cups all-purpose flour

cup unsweetened cocoa powder, such as Pernigotti

tsp baking powder

tsp baking soda

tsp kosher salt

cup buttermilk, shaken

Tbsp liquid red food colouring

tsp white vinegar

tsp pure vanilla extract

lb(s) (1 stick) unsalted butter, at room temperature

1 ½

cups sugar

extra-large eggs, at room temperature

Red Velvet Frosting, recipe follows

Red Velvet Frosting

oz cream cheese, at room temperature

Tbsp (1 ½ sticks) unsalted butter, at room temperature

tsp pure vanilla extract

3 ½

cups sifted confectioners' sugar (¾ lb)

Ingredient Substitution Guide

directions

Step 1

Preheat the oven to 350ºF. Line muffin tins with paper liners.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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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Ina’s Red Velvet Cupcakes

ingredients

Cupcakes

Red Velvet Frosting

directions

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