Red Velvet Cupcakes ATK

By mariannefeldman

Recipe: Red velvet cupcakes
Chris Kimball
For the cake to have the proper rise and color, you must use natural cocoa powder; do not substitute Dutch-processed cocoa powder. Do not use low-fat or nonfat cream cheese or the frosting will turn out soupy.

Makes 12 cupcakes

Ingredients

• For the cupcakes:
• 1 cup plus 2 tablespoons all-purpose flour
• 1 teaspoon baking soda
• Pinch salt
• 1 large egg, room temperature
• 1/2 cup buttermilk, room temperature
• 1 1/2 teaspoons white vinegar
• 1/2 teaspoon vanilla extract
• 1 tablespoon natural cocoa powder (see note above)
• 1 tablespoon red food coloring
• 6 tablespoons (3/4 stick) unsalted butter, softened
• 3/4 cup granulated sugar
• For the frosting:
• 8 ounces cream cheese, softened (see note above)
• 5 tablespoons unsalted butter, cut into chunks and softened
• 1 tablespoon sour cream
• 3/4 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 cup confectioners' sugar

Preparation

Step 1

Preparation
For the cupcakes:
Adjust an oven rack to the middle position and heat the oven to 350 degrees F. Line a 12-cup muffin tin with cupcake liners.
Whisk the flour, baking soda and salt together in a medium bowl. In a second medium bowl, whisk the egg, buttermilk, vinegar and vanilla together. In a small bowl, mix the cocoa and red food coloring together to form a smooth paste.
In a large bowl, beat the butter and granulated sugar together with an electric mixer on medium-high speed until light and fluffy, 3 to 6 minutes. Reduce the mixer speed to low and beat in one-third of the flour mixture, followed by half of the buttermilk mixture. Repeat with half of the remaining flour mixture and the remaining buttermilk mixture. Beat in the remaining flour mixture until just combined. Beat in the cocoa mixture until the batter is uniform.
Give the batter a final stir with a rubber spatula to make sure it is thoroughly combined. Using a greased 1/4-cup measure, portion the batter into each muffin cup. Bake the cupcakes until a toothpick inserted in the center comes out with a few crumbs attached, 15 to 20 minutes, rotating the tin halfway through baking. Let the cupcakes cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely, about 30 minutes.

For the frosting:
Meanwhile, beat the cream cheese, butter, sour cream, vanilla and salt together in a large bowl with an electric mixer on medium-high speed until smooth, 2 to 4 minutes. Reduce the mixer speed to medium-low, slowly add the confectioners' sugar, and beat until smooth, 2 to 4 minutes. Increase the mixer speed to medium-high and beat until the frosting is light and fluffy, 2 to 4 minutes. (The frosting can be refrigerated in an airtight container for up to 3 days. Bring the frosting to room temperature before using, then rewhip with an electric mixer on medium speed until smooth, about 2 minutes.)
Spread the frosting evenly over the cupcakes and serve.