Chef Johns Red Velvet Cupcakes Recipes

Steps:

• Preheat the oven to 350 degrees F. Line mini cupcake or muffin pans with 48 mini cupcake liners or line regular-size cupcake or muffin pans with 24 regular cupcake liners.
• In mixing bowl, sift together the flour, sugar, baking soda, cocoa powder, and salt. In another mixing bowl, stir together the eggs and oil. In a mixing cup, mix together the buttermilk, food coloring, vinegar, and vanilla extract and lightly whisk. Gradually add the dry ingredients and buttermilk mixture to the egg mixture, starting and ending with the dry ingredients. We are trying to achieve a dark brown, red cupcake color, so add more cocoa powder, if the red is not deep enough. Then add the batter to the mini cupcake liners until they are 3/4-full and bake for 13 to 14 minutes, or until done. Alternately, fill the regular-size cupcake liners and bake 22 minutes, or until done. Let the cupcakes cool completely.
• Combine the sugar, cream cheese, butter, salt, and vanilla extract in a large mixing bowl and blend for 2 minutes.

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.

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.