Chloe's Red Velvet Cupcakes modified from Barefoot Contessa on foodnetwork.com
Why I Love This Recipe
I found this recipe from Food NetWork and the Barefoot Contessa came up with the recipe. I love to make cupcakes and I never really make red velvet cupcakes so I am going to try to make them. If you cook them just right they will be light and fluffy. Usually people serve them with cream cheese frosting. CHEMISTRY INFORMATION: Pure substances are baking soda(NaHCO3), kosher salt(NaCl), sugar(C12H22O11). Homogeneous Mixtures are flour, unsweetened cocoa powder, baking powder, buttermilk, red food color, white vinegar, pure vanilla extract, cream cheese, butter, and confectionary sugar. Heterogeneous mixtures are eggs, cake batter. One physical change would be when I add the egg to the batter and one chemical change would be when the cupcakes bake and rise up. That chemical change is from the baking powder. Another physical change would be when you beat the eggs together. A chemical change would be when the cupcakes changed a color. Another chemical change would be when the cupcakes cook it becomes formed into something solid and is not soupy even though you are putting them in the oven.
Submitted by: "Chloe A"
Ingredients You'll Need
568ml. all-purpose flour.
59ml. unsweetened cocoa powder, such as Pernigotti
5ml. baking powder
5ml baking soda
5ml. kosher salt
250 ml. buttermilk, shaken
15 ml. liquid red food coloring
5ml white vinegar
5ml pure vanilla extract
120 ml (1 stick) unsalted butter, at room temperature
343 ml sugar
2 extra-large eggs, at room temperature
Ingredients for frosting
225g. cream cheese, at room temperature
180 ml (1 1/2 sticks) unsalted butter, at room temperature
2ml pure vanilla extract
783 ml sifted confectioners' sugar (3/4 pound)
Pre heat the oven to 180 *c (350*f)
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.
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.
Add the sugar and mix until smooth.