Chef John's Red Velvet Cupcakes You Have To Try

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Chef John's Red Velvet Cupcakes

"Who doesn't love a nice red velvet cake in cupcake form? They're wet, not too sweet, and they have got a gorgeous colour. Serve those unfold with cream cheese frosting."

Ingredients :

Dry substances:
1 1/three cups all-motive flour
3 tablespoons unsweetened cocoa powder
1/four teaspoon baking soda
half teaspoon salt
1 teaspoon baking powder
Wet elements:
1/4 cup butter, softened
1 cup white sugar
2 massive eggs
3/4 cup buttermilk
2 teaspoons white vinegar
1 teaspoon vanilla extract
1 tablespoon red meals coloring

Instructions :

Prep : 20M	Cook : 12M	Ready in : 1H

Preheat oven to 350 tiers F (a hundred seventy five stages C). Line 12 muffin cups with paper liners.
Sift flour, cocoa, baking soda, salt, and baking powder together in a large blending bowl until combined.
Place butter and sugar into the work bowl of a large stand mixer geared up with a whisk attachment. Beat butter and sugar collectively till light and fluffy. Scrape down attachment and bowl. Add eggs into butter-sugar mixture, one after the other, mixing the primary egg in very well earlier than adding the second one. Scrape down facets of bowl as you work.
Beat buttermilk and vinegar into wet elements, accompanied through vanilla extract and pink food coloring. Mix till coloration is even.
Pour dry elements into moist components and lightly whisk via hand till batter is smooth. Spoon batter into prepared muffin cups, filling them about three/4 complete.
Bake inside the preheated oven until a toothpick inserted into the middle of a cupcake comes out easy, 20 to 25 minutes. Let sit down inside the pan for 10 minutes; dispose of cupcakes from pan and funky absolutely on a cooling rack before frosting. Unwrap cupcakes before frosting.

Notes :

I like to dust frosted cupcakes with a bit little bit of cocoa powder, simply to make them look even cooler.

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