Red Velvet Cupcakes
Ingredients
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1 cup all-purpose flour
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¾ cup cake flour
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2 tablespoons cocoa
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½ teaspoon baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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½ cup sugar
Tools
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ice cream scoop
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stand mixer
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whisk
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measuring cups
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measuring spoons
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large bowl
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spatula
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liquid measuring cup
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muffin pan
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offset spatula
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cooling rack
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June Oven
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Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 350°F on the Bake cook mode using the button below.
Combine the dry ingredients
In a large bowl, combine the all-purpose flour, cake flour, cocoa powder, baking powder, baking soda and salt. Whisk to mix and eliminate lumps.
large bowl
measuring cups
measuring spoons
whisk
1 cup all-purpose flour
¾ cup cake flour
2 tablespoons cocoa
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
Cream the butter and the sugars
In the bowl of the stand mixer fitted with the paddle attachment, combine the sugar, brown sugar and butter. Mix on medium speed until light and fluffy.
stand mixer
½ cup light brown sugar
½ cup sugar
½ cup unsalted butter
Add the egg
Add the egg and vanilla to the bowl. Mix on low speed until fully combined. Stop the mixer and scrape down the sides, then mix on low speed for another 10 seconds.
1 large egg
1 teaspoon vanilla extract
spatula
Add the wet and dry ingredients alternately
With the mixer running at low speed, add ⅓ of the dry ingredients. Mix until mostly combined, then add half the buttermilk. Mix until combined, then stop the machine and scrape down the bowl.
½ cup buttermilk
liquid measuring cup
Continue adding the wet and dry ingredients
Add the next ⅓ of the dry ingredients and mix on low speed until mostly combined. Stop the mixer and add the rest of the buttermilk, the vinegar and the food coloring. Mix on low speed again until the mixture is combined with no streaks.
1 teaspoon red food color
2 teaspoons white vinegar
Add the rest of the dry ingredients
Add the rest of the dry ingredients and continue mixing on low until the flour is mostly combined. Stop the mixer and remove the bowl. Finish mixing the batter by hand, scraping the bottom and sides of the bowl to catch unmixed pockets of ingredients, until no dry ingredients are visible and the batter is homogeneous. Do not overmix.
Fill the cupcake pan
Scoop the batter into the cupcake pan, evenly distributing the batter between all 12 cups. Tap the pan lightly against a surface to flatten the cupcake tops and burst large air bubbles.
muffin pan
ice cream scoop
Bake the cupcakes
Place the muffin pan on the middle shelf of the June Oven. Bake the cupcakes 18 minutes, until a toothpick comes out clean when inserted in a center cupcake. June will notify you when the cupcakes are ready. If desired, follow instructions on your June Oven to continue cooking.
Start the frosting
In a large bowl, or in the bowl of the stand mixer fitted with the paddle attachment, combine the butter and the cream cheese. Mix on medium speed until fully mixed and fluffy, about 2 minutes.
8 ounces cream cheese
½ cup unsalted butter
Add the powdered sugar and flavorings
Add the powdered sugar to the bowl and continue to mix until smooth. Scrape down the bowl. Add the vanilla and the lemon juice and continue to mix until smooth and light.
1 pound powdered sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
Cool the cupcakes
Remove the cupcakes from the June Oven and let them cool in the pan 10 minutes. Remove the cupcakes from the pan, place on a cooling rack and allow to cool completely.
cooling rack
Frost and serve the cupcakes
Once cooled, transfer the cupcakes to a platter. Use a spatula or knife to spread the frosting evenly on top of each cupcake before serving. Garnish with sprinkles, if using.
offset spatula
¼ cup sprinkles
