Red Velvet Cupcakes
Time: 2 hours
Yield: 14 cupcakes
Step aside, store-bought cupcakes! These Red Velvet Cupcakes are way better than anything you'll find at the store. Whip up these perfectly rich confections to celebrate any occasion, even if that occasion is just getting through another weekday! Each bite into these cupcakes is delectable: they’re moist, sweet, and chocolatey. The icing on the cake (pun intended) is that they’re topped with a delicious cream cheese frosting! Red Velvet Cupcakes are a dream dessert, and you’ll want to make them again and again.
Preheat the oven to 350 degrees F.
Line a cupcake pan with some cupcake liners, or spray the cups with a non-stick spray.
Using a mixer fitted with the whisk attachment, beat the 2 egg whites on a high speed until soft peaks start to form, about 2 minutes. Set the whipped egg whites aside.
Sift together the flour and cornstarch, making sure it is fully combined.
Mix the flour-cornstarch mixture with the baking soda, cocoa powder, and salt all together in a medium-sized mixing bowl. Set it aside.
In the mixer fitted with a paddle attachment, mix the butter at a high speed until it is smooth and creamy, about 1 minute.
Add in the sugar to the butter and beat the ingredients together at a high speed until creamed evenly, about 2 minutes.
Scrape down all of the sides of the bowl with a spatula.
Add in the oil to the butter mixture, and beat on high heat for 2 minutes. The butter might look lumpy and not completely combined with the oil.
Add in the 2 egg yolks and the vanilla to the butter mixture, beating at a medium-high speed until it is fully combined, about 2 minutes.
Scrape down all the sides of the mixing bowl with a spatula again.
Beat in both the vinegar and the coloring until you have the desired color.
Reduce the mixer speed to low.
In batches and alternating, add the dry ingredients and the buttermilk, starting with about 1/3 of the dry ingredients and 1/3 of the buttermilk. Mix well between each addition until the ingredients are incorporated before adding the next batch. Make sure not to overmix.
Fold the whipped egg whites into the cupcake batter with a spatula or a wooden spoon. The batter should be silky and a little bit thick. It is OK if there are still some lumps of butter, as they will melt in the oven.
Spoon the batter into the prepared cupcake tins, making sure to only fill each cup 1/2-2/3 of the way up.
Bake the cupcakes until a toothpick inserted in the center comes out clean, about 20-21 minutes.
Let the cupcakes cool in the pan for about 5 minutes.
Move the cupcakes to a rack to cool completely.
Make the cream cheese frosting or using store-bought, then frost the cooled cupcakes.