Ina Garten’s Red Velvet Cupcakes | Barefoot Contessa | Food Network

You can’t beat delightful Red Velvet Cupcakes with Cream Cheese Frosting, and Ina’s recipe is the absolute best!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.

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Red Velvet Cupcakes
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 55 min
Prep: 25 min
Cook: 30 min
Yield: 15 cupcakes

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

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)

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:
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.

Cook’s Note
Frost the cupcakes with a butter knife or pipe it on with a big star tip.

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Ina Garten’s Red Velvet Cupcakes | Barefoot Contessa | Food Network

My friend Beth has had a flower shop in amaganset for a long time and she’s just moved and I thought wouldn’t it be nice to do something special for her so I was thinking what are you do in a flower shop I thought afternoon tea that would

Be great tea flowers and then our customers can have a treat when they walk in so that’s what I’m going to do the first thing I’m going to make is red velvet cupcakes everybody likes those right so in the mixer I’m creaming one stick of butter it’s a/4 of a pound and

1 and 1/2 cups of sugar until it’s light and fluffy it’s really important of the butters at room temperature then I’m going to add the two eggs one at a time so next I’m going to add the dry ingredients and the wet ingredients alternately I have the dry ingredients

All combined I’ll show you how I made them I put 2 and 1/2 cups of allpurpose flour into a SI that I set up a bowl then I added 1/4 of a cup of unsweetened cocoa powder this is what gives the cupcakes their deep chocy flavor plus 1 teaspoon of baking

Powder one 1 teaspoon of baking soda and 1 teaspoon of salt and then I just sifted them all together and next the wet ingredients I’ve combined them can you believe the color of this okay so in here I have one cup of Buttermilk it’s what makes the cake

Really moist and 1 tbspoon of liquid red food coloring that’s the crazy part 1 teaspoon of vinegar the acidity of the vinegar reacts with The Alkali of the baking soda and it Fizzles up and it makes a really light cake then a teaspoon of pure vanilla extract and I just mix it all

Together so next I’m going to add the dry ingredients and the wet ingredients alternately to the batter I always start and end with the dry ingredients but first i’m going to turn the mixer to low so I don’t get it all over myself Okay that’s the batter what do you see this it’s crazy so now I’m going to scoop the cupcakes what I did was I set up cupcake pans with white paper liners just ensures that the cupcakes are going to come out no point in making them unless they do I’m going to scoop

It out now I’m just going to make sure the batter is really well mixed I’ll show you how I do this I always think with a mixer it never quite gets the bottom so you always want to take a rubber spatula and mix it by hand at the end there always

Something that’s not mixed in well it smells really chocolatey okay so I think the easiest way to scoop muffins in cupcakes is with an ice cream scoop this like a 2 and a/4 inch ice cream scoop frankly it’s just a standard scoop so almost everybody has one and I

Just scoop it right in and that way every cupcake comes out exactly the same size this is going to make about 15 cupcakes you’re going to bake at 350° for about 25 to 30 minutes just until the toothpick comes out clean and then when they’re cool I’m going to ice them

With this delicious cream cheese frosting so good with a chocolate so while I get all the food together for afternoon tea Beth is getting the table ready she’s got great style I’m sure it’s going to be just gorgeous okay last one perfect into the oven and Beth and her

Customers are going to have fantastic Cupcakes the red velvet cupcakes are nice and cool don’t they look great and they’re all ready for frosting so I’ve made a really classic cream cheese frosting it’s got great vanilla in it I’ll show you how I made it I just put 8 oz of cream cheese at room temperature

Into a mixer fitted with a paddle attachment along with 12 tbspoon of room temperature butter that’s 1 and 1/2 sticks I added half a teaspoon of pure vanilla extract then mixed it on medium speed just until it was combined be careful not to whip it you don’t want it too

Light then I added 3 and 1/2 cups of confectioner sugar that’s 3/4 of a pound and then mixed it all together until it was smooth and delicious so how easy was that I’ll show you my technique I kind of like that these have a very earthy

Look about them so I think they should be iced all the way to the edge and then give it a big swirl on the top now how great does that look Last one these are going to be so delicious surrounded by Beth’s flowers I hope she loves them