Ina Garten's Red Velvet Cupcakes | Barefoot Contessa

You can't beat delightful Red Velvet Cupcakes with Cream Cheese Frosting, and Ina's recipe is the absolute best! #InaGarten #BarefootContessa #FoodNetwork #RedVelvet #Cupcakes Subscribe to Max to stream more #BarefootContessa! #StreamOnMax Get the recipe ▶ https://foodtv.com/3uw9Amu Subscribe to Food Network ▶ http://foodtv.com/YouTube Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Red Velvet Cupcakes RECIPE COURTESY OF INA GARTEN Level: Easy Total: 55 min Prep: 25 min Cook: 30 min Yield: 15 cupcakes Ingredients 2 1/2 cups all-purpose flour 1/4 cup unsweetened cocoa powder, such as Pernigotti 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon kosher salt 1 cup buttermilk, shaken 1 tablespoon liquid red food coloring 1 teaspoon white vinegar 1 teaspoon pure vanilla extract 1/4 pound (1 stick) unsalted butter, at room temperature 1 1/2 cups sugar 2 extra-large eggs, at room temperature Red Velvet Frosting, recipe follows Red Velvet Frosting: 8 ounces cream cheese, at room temperature 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 1/2 teaspoon pure vanilla extract 3 1/2 cups sifted confectioners' sugar (3/4 pound) Directions Preheat the oven to 350 degrees F. Line muffin tins with paper liners. 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. 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. Don't whip! Add the sugar and mix until smooth. Cook’s Note Frost the cupcakes with a butter knife or pipe it on with a big star tip. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork Ina Garten's Red Velvet Cupcakes | Barefoot Contessa | Food Network https://youtu.be/Qtdns7cNVVA