Red Velvet Cupcakes
Ingredients
The cupcakes
-
2
large
eggs, room temperature and separated
-
1 and ⅓
cups
all-purpose flour
-
¼
cup
cornstarch
-
½
teaspoon
baking soda
-
4
teaspoons
natural unsweetened cocoa powder
-
¼
teaspoon
salt
-
¼
cup
unsalted butter, softened to room temperature
-
1
cup
granulated sugar
-
½
cup
canola or vegetable oil
-
2
teaspoons
pure vanilla extract
-
½
teaspoon
distilled white vinegar
-
as needed
liquid or gel
red food coloring
-
½
cup
buttermilk, room temperature
The frosting
-
as needed
cream cheese frosting for topping
Instructions
- Preheat the oven to 350°F (177°C) and line a 12-cup muffin pan with cupcake liners.
- Beat the egg whites in a medium bowl until soft peaks form and set aside.
- Sift together the flour and cornstarch, then whisk with baking soda, cocoa powder, and salt in a separate bowl.
- In another bowl, beat the butter until creamy, then add sugar and beat until well combined.
- Add the oil, egg yolks, vanilla, vinegar, and food coloring to the butter mixture and mix until combined.
- Alternately add the dry ingredients and buttermilk to the wet ingredients, mixing until just combined.
- Fold in the whipped egg whites gently into the batter.
- Spoon the batter into the cupcake liners, filling them ½ to ⅔ full.
- Bake for 20-21 minutes or until a toothpick comes out clean.
- Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Frost the cooled cupcakes with cream cheese frosting before serving.
Nutrition Facts (estimated)
Servings
14
Calories
250
Total fat
12g
Total carbohydrates
35g
Total protein
3g
Sodium
200mg
Cholesterol
30mg
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