Red Velvet Cupcakes From Throwdown Episode
Red Velvet Cupcakes from Throwdown with Bobby Flay
Servings 20 cupcakes
Cost 5
Ingredients
- 3 ¼ cups all -purpose flour (weigh, volume is just an estimate) 434 grams
- 1 ¼ teaspoons baking soda
- 1 ¼ teaspoon teaspoons salt
- 1 tablespoon unsweetened cocoa powder (I increased it a bit)
- 1 ½ cups vegetable oil
- 1 ¾ cups granulated sugar plus a teaspoon (364 grams)
- 1 ¼ cups buttermilk
- 3 large eggs
- 2 ½ tablespoons red food coloring or less if using Super Red (Just a few drops of Super Red)
- 1 ¼ teaspoons teaspoons vinegar
- 1 ¼ teaspoons vanilla
- 2 tablespoons water
For the cream cheese frosting:
- 24 oz cream cheese softend
- 16 oz butter softened
- 2 pound powdered sugar, sifted
- 3 teaspoons vanilla extract
Instructions
- Preheat oven 350 degrees F. Line cupcake cups with paper liners. These yield will vary slightly. I make these in regular size muffin cups with liners that are slightly tall and get about 20 cupcakes.
- Sift together flour, baking soda, salt, and cocoa powder and set aside.
- With an electric mixer, beat oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix by hand until well mixed.
- Scoop the batter into the liners dividing evenly (a little over halfway full) and bake at 350 degrees F for 20 minutes (may take up to 30) or until the toothpick comes out clean. Let cool.
- For the cream cheese frosting: Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and mix until combined.
