Chef Johns Red Velvet Cupcakes Food

CHEF JOHN'S RED VELVET CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
• Sift flour, cocoa, baking soda, salt, and baking powder together in a large mixing bowl until combined.
• Place butter and sugar into the work bowl of a large stand mixer fitted with a whisk attachment. Beat butter and sugar together until light and fluffy. Scrape down attachment and bowl. Add eggs into butter-sugar mixture, one at a time, mixing the first egg in thoroughly before adding the second. Scrape down sides of bowl as you work.
• Beat buttermilk and vinegar into moist ingredients, followed by vanilla extract and red food coloring. Mix until color is even.
• Pour dry ingredients into wet ingredients and gently whisk by hand until batter is smooth. Spoon batter into prepared muffin cups, filling them about 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Let sit in the pan for 10 minutes; remove cupcakes from pan and cool completely on a cooling rack before frosting. Unwrap cupcakes before frosting.

RED VELVET CUPCAKES

Steps:

• Prepare cake batter and bake as directed on package for 24 muffins blending food coloring into batter before spooning into prepared muffin cups. Cool.
• Meanwhile, beat cream cheese and butter in large bowl with mixer until well blended. Gradually beat in sugar. Whisk in cool whip. Spoon 1 1/2 cups into small freezer resealable plastic bag; seal bag. Cut small corner off bottom of bag. Poke hole in top of each cupcake with handle of wooden spoon. Insert tip of bag into hole to pipe about 1 tablespoon into each cupcake.
• Frost cupcakes wirh remaining frosting. Top with chocolate curls. Keep refrigerated.
• SUBSTITUTE: Prepare using Philadelphia Light Brick Cream Cheese and Cool Whip Light Whipped Topping.
• HOW TO MAKE CHOCOLATE CURLS: Warm a square of Baker's baking chocolate by micorwaving it, unwrapped, on high, for a few seconds, or just until you can smudge the chocolate with your thumb. Hold the square steadily and draw a peeler slowly over flat bottom of square, allowing a thin layer of chocolate to curl as it is peeled off the bottom the the square to make long delicate curls. Use the same technique along the narrow side of the square to make short curls.

RED VELVET CUPCAKES

Steps:

• 1) Preheat oven to 350 degrees F & line cupcake pans with paper cups.
• 2) In a medium bowl, sift flour, sugar, baking soda, salt and cocoa powder.
• 3) In separate bowl, beat together oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
• 4) Add dry ingredients to the wet ingredients and mix until smooth.
• 5) Fill each cupcake cup 2/3 full with batter and bake for about 20 minutes, or until a pick comes clean.
• 6) Let the cupcakes cool completely and frost with your favourite vanilla or cream cheese frosting!

RED VELVET CUPCAKES

Steps:

• Cupcakes:.
• Cream shortening, sugar and eggs. Add food coloring, cocoa, buttermilk alternating with flour and salt. Add vanilla then mix well. Add soda to vinegar, and blend into the batter. Pour into cupcake pan with cupcake liners Bake at 350°F for 20-35 minutes. Cupcakes are done when an inserted toothpick comes out clean.
• Icing:.
• In a medium bowl, combine cream cheese and butter; beat until creamy. Mix in vanilla, and then gradually add the powdered sugar. Mix until frosting ingredients are completely combined. Check the consistency at this point. If it seems too soft, add a little more sifted powdered sugar. If it seems too thick, mix in a little of milk.
• Once the cupcakes have cooled, pipe the frosting onto the cupcakes. Sprinkle lightly with red sprinkles.

CHEF JOHN'S RED VELVET CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
• Sift flour, cocoa, baking soda, salt, and baking powder together in a large mixing bowl until combined.
• Place butter and sugar into the work bowl of a large stand mixer fitted with a whisk attachment. Beat butter and sugar together until light and fluffy. Scrape down attachment and bowl. Add eggs into butter-sugar mixture, one at a time, mixing the first egg in thoroughly before adding the second. Scrape down sides of bowl as you work.
• Beat buttermilk and vinegar into moist ingredients, followed by vanilla extract and red food coloring. Mix until color is even.
• Pour dry ingredients into wet ingredients and gently whisk by hand until batter is smooth. Spoon batter into prepared muffin cups, filling them about 3/4 full.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Let sit in the pan for 10 minutes; remove cupcakes from pan and cool completely on a cooling rack before frosting. Unwrap cupcakes before frosting.

RED VELVET VALENTINE HEARTS (MINI-CUPCAKES)

Steps:

• Preheat oven to 350 degrees.
• Prepare mini cupcake tins or heart-shaped tins with paper liners or spritz with non-stick cooking spray.
• In a large bowl whisk together all dry ingredients (excluding sugar!).
• In another large bowl mix together buttermilk or soured milk with vinegar and 1 teaspoons of vanilla extract.
• With an electric mixer cream butter and sugar until light and fluffy.
• Add egg yolks, one at a time until well incorporated.
• Slowly add half of dry mixture, followed by half of buttermilk mixture to creamed sugar mixture.
• Beat until just combined.
• Repeat until all of flour and buttermilk mixtures have been incorporated.
• Add 1/2 oz. of red food coloring, or more to your liking and mix well with mixer.
• Do not overbeat.
• In a small bowl, whisk or beat egg whites until stiff peaks form.
• Fold into cake batter.
• Fill each muffin tin 2/3 full with batter.
• Bake for 8-10 minutes until a toothpick inserted in the center comes out clean. WATCH CAREFULLY! You do not want these little cuties to burn!
• For Icing:.
• Combine powdered sugar, softened cream cheese, and 1 teaspoons vanilla extract and mix until creamy. Spread on cooled cupcakes and enjoy!