Ina Garten's Red Velvet Cupcakes | Barefoot Contessa | Food Network
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Published 2024-02-27
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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
• Ina Garten's Red Velvet Cupcakes | Ba... …
All Comments (21)
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That looks fabulous, dahling, fabulous!
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Love to watch Ina.shes so graceful.
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For some reason, I feel like having a Red Velvet Cupcake for Dessert after Dinner! 😋🥰
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Spoiler alert: Beth loved them!
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Chef Ina your baking is the # 1 in the whole world 🌎
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You’re making me hungry 😋
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My Best Favorite! Even for my Birthday coming next Saturday.🥰
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Looks Delicious
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Ina………THE QUEEN 🤴
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I feel like I should bake red velvet cupcakes 😊 Ina, could you do a video on baking cake doughnuts, please? I am so envious of your kitchen
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I was just looking for a red velvet cupcake recipe yesterday!
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My Favorite!!!❤❤❤❤❤❤❤
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I would eat these!!
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In the south some of us add a little beet juice. Ermine frosting is the traditional frosting for red velvet
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I always love cupcakes and I would like to try the recipe
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Thank you queen!
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I adore you, Ina.
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My favorite
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You can adjust the mixer height so it does reach the bottom. It’s the screw inside the joint where the mixer head leans back.
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Gosh That Looks Awesome