Ingredients
Egg - 2 large, room temperature and separatedCake flour - 1 and 2/3 cups
Baking soda - 1/2 tsp
Unsweetened cocoa powder - 4 tsp
Salt - 1/4 teaspoon
Unsalted butter - 4 TBSP, softened to room temperature
Unsweetened cocoa powder - 4 tsp
Salt - 1/4 teaspoon
Unsalted butter - 4 TBSP, softened to room temperature
Granulated sugar - 1 cup
Vegetable oil - 1/2 cup
Pure vanilla extract - 2 tsp
Distilled white vinegar - 1/2 tsp
Liquid red food coloring - to your preference, about 2 TBSP
Buttermilk - 1/2 cup, room temperature (replaced with 1/2TBSP lemon juice + 1/2cup milk)
Vegetable oil - 1/2 cup
Pure vanilla extract - 2 tsp
Distilled white vinegar - 1/2 tsp
Liquid red food coloring - to your preference, about 2 TBSP
Buttermilk - 1/2 cup, room temperature (replaced with 1/2TBSP lemon juice + 1/2cup milk)
cream cheese frosting for topping
2. With a handheld or stand mixer fitted with a whisk attachment, beat 2 egg whites on high speed in a medium bowl until soft peaks form, about 2-3 minutes. Set aside.
3. Sift the flour, baking soda, cocoa powder, and salt together in a medium bowl. Set aside.
4. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy—about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed. Add the oil and beat on high for 2 minutes.
5. Add 2 egg yolks and the vanilla. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the vinegar and the food coloring, until you reach your desired color.
Steps
1. Preheat oven to 350°F. Line a 12-count muffin pan or 48-count mini-muffin pan with cupcake liners.2. With a handheld or stand mixer fitted with a whisk attachment, beat 2 egg whites on high speed in a medium bowl until soft peaks form, about 2-3 minutes. Set aside.
3. Sift the flour, baking soda, cocoa powder, and salt together in a medium bowl. Set aside.
4. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy—about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed. Add the oil and beat on high for 2 minutes.
5. Add 2 egg yolks and the vanilla. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the vinegar and the food coloring, until you reach your desired color.
6. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix. Fold whipped egg whites into cupcake batter with a rubber spatula or wooden spoon.
7. Spoon batter into cupcake liners filling 1/2 – 2/3 of the way full. Bake for 20-21 minutes for regular muffin, or 11-13 minutes for mini-muffins, or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the center comes out clean. Don’t overbake; your cupcakes will dry out. Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely.
8. Prepare cream cheese frosting. Frost cooled cupcakes immediately before serving.
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