Red Velvet Cupcakes

Chef’s Favorite featuring: Dale McCoy

redcupcakes

Makes 12 cupcakes

These red velvet cupcakes not only taste amazing, but the bright red cupcake topped with white buttercream and blue sprinkles will no doubt impress friends and family for the Fourth of July! 

What you’ll need:

4 tablespoons – unsalted butter, room temperature

3/4 cup – sugar

1 egg

2 1/2 tablespoons – cocoa powder, preferably dutched

2 1/2 tablespoons – red food coloring

1 1/2 teaspoon – vanilla extract

1/2 cup – buttermilk

1 cup + 2 tablespoons – all-purpose flour

1/2 teaspoon – salt

1/2 teaspoon – baking soda

1 1/2 teaspoons – white vinegar

Blue sprinkles

Vanilla Frosting:

2 sticks butter, at room temperature

2 1/2 cups – powdered sugar

2 teaspoons – heavy whipping cream

2 teaspoons – vanilla extract

Preheat oven to 350 degrees. Line a standard cupcake pan with liners.

On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.

In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.

Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.

Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.

 Divide the batter evenly between the cupcake liners and bake for about 20 minutes, or until a thin knife or skewer inserted into the center of the largest cupcake comes out clean.

Cool for 10 minutes and then remove cupcakes from the pan and place them on a cooling rack to cool completely before frosting.

To make the frosting: Using the paddle attachment, whip the butter on high speed for about 5 minutes, scraping the bowl down as necessary. Reduce the speed to low and slowly add the powdered sugar until all is incorporated. Add the heavy cream and vanilla extract and mix to combine. Increase the speed to medium high and whip for a few minutes until the frosting is light and fluffy, scraping the bowl as necessary.

Pipe frosting on each cupcake and top with blue sprinkles.

This recipe comes from the food blog, bakingperfection.com. Bakingperfection.com is written by Dale McCoy, an experienced baker and resident of El Sobrante.

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