Red Velvet Cupcakes

Red Velvet cake is a classic this time of year. Here's a great cupcake version to enjoy with the ones you love.
 
RED VELVET CUPCAKES
 
Tools Needed
Cupcake pan (Fat Daddio's MFN-STD)
Mixing bowl
Handheld mixer with paddle attachment
Rubber spatula
Cooling rack (Fat Daddio's CR)
 
Ingredients
1 and 1/3 cups (160g) all-purpose flour
1/4 cup (60g) cornstarch
1/2 teaspoon baking soda
4 teaspoons (6g) natural unsweetened cocoa powder
1/4 teaspoon salt
1/4 cup (60g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
1/2 cup (120ml) canola or vegetable oil
2 large eggs, room temperature and separated
2 teaspoons vanilla extract
1/2 teaspoon distilled white vinegar
liquid or gel red food coloring
1/2 cup (120ml) buttermilk, room temperature
 
Cream Cheese Frosting
8 oz (224g) full-fat cream cheese, softened to room temperature
1/4 cup (60g) unsalted butter, softened to room temperature
2 cups (240g) confectioners' sugar
1-2 Tablespoons (15-30ml) cream or milk
1 teaspoon vanilla extract
 
  1. Preheat oven to 350F degrees. Line a 12-count muffin pan with cupcake liners. This recipe makes 14 cupcakes, so you will have 2 cupcakes to bake in a 2nd batch.
  2. For the cupcakes: Sift the flour and cornstarch together to make sure it is evenly combined. Whisk this, along with baking soda, cocoa powder, and salt together in a medium bowl. Set aside.
  3. 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 rubber spatula as needed. Add the oil and beat on high for 2 minutes. The butter may look "piece-y" and not completely combine with the oil. This is normal and ok.
  4. Add two egg yolks and the vanilla. (Set the egg whites aside.) 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. 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. Whisk or beat the 2 egg whites until thick and foamy, about 3 minutes. Fold into cupcake batter with a rubber spatula or scoop. The batter will be silky and slightly thick. 
  5. Spoon batter into cupcake liners filling 1/2 - 2/3 of the way full. Bake for 20-21 minutes 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.
  6. Make the frosting: In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add the confectioners’ sugar and 1 Tablespoon cream. Beat for 2 minutes. Add the vanilla and 1 more Tablespoon cream if needed to thin out. Beat on high for 1 full minute. Taste the frosting and add a pinch of salt if too sweet. Frost cooled cupcakes immediately before serving. 

​​Recipe adapted from Sally's Baking Addiction

QUICK TIP: Unfrosted cupcakes remain fresh covered tightly at room temperature for 2 days. Store frosted cupcakes in the refrigerator for up to 3-4 days and allow to come to room temperature before serving. The baked cupcakes (without frosting) may be frozen up to 3 months. Thaw overnight in the refrigerator.

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