CHEF JOHN'S RED VELVET CUPCAKES
Who doesn't love a nice red velvet cake in cupcake form? They're moist, not too sweet, and they've got a gorgeous color. Serve these spread with cream cheese frosting.
Provided by Chef John
Categories Desserts Cakes Holiday Cake Recipes
Time 1h
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
- Sift flour, cocoa, baking soda, salt, and baking powder together in a large mixing bowl until combined.
- Place butter and sugar into the work bowl of a large stand mixer fitted with a whisk attachment. Beat butter and sugar together until light and fluffy. Scrape down attachment and bowl. Add eggs into butter-sugar mixture, one at a time, mixing the first egg in thoroughly before adding the second. Scrape down sides of bowl as you work.
- Beat buttermilk and vinegar into moist ingredients, followed by vanilla extract and red food coloring. Mix until color is even.
- Pour dry ingredients into wet ingredients and gently whisk by hand until batter is smooth. Spoon batter into prepared muffin cups, filling them about 3/4 full.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Let sit in the pan for 10 minutes; remove cupcakes from pan and cool completely on a cooling rack before frosting. Unwrap cupcakes before frosting.
Nutrition Facts : Calories 171.3 calories, Carbohydrate 29 g, Cholesterol 41.8 mg, Fat 5.1 g, Fiber 0.8 g, Protein 3.3 g, SaturatedFat 2.9 g, Sodium 219.3 mg, Sugar 17.6 g
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