Red Velvet Cupcake

Part 1 / 2: Cupcake

Ingredients

• 2 Large eggs, room temperature and separated
• 166g All-purpose flour
• 32g Cornstarch
• ½ tsp Baking soda
• 7g Natural unsweetened cocoa powder
• ¼ tsp Salt
• 56g Unsalted butter, room temperature
• 200g Granulated sugar
• 120ml Canola or vegetable oil
• 2 tsp Pure vanilla extract
• ½ tsp Distilled white vinegar
• Liquid or gel red food coloring
• 120ml Buttermilk, room temperature

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Steps

1. Preheat oven to 177°C (351°F). Line a 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.
3. Sift 166g all-purpose flour and 32g cornstarch together to make sure it is evenly combined. Whisk this, along with ½ tsp baking soda, 7g natural unsweetened cocoa powder, and ¼ tsp salt together in a medium bowl. Set aside.
4. Using a handheld or stand mixer fitted with a paddle attachment, beat the 56g unsalted butter on high speed until smooth and creamy - about 1 minute.
5. Add the 200g granulated sugar and beat on high speed for 2 minutes until creamed together fairly well. Add the 120ml canola or vegetable oil and beat on high for 2 minutes.
6. Add 2 egg yolks and the 2 tsp pure vanilla extract. Beat on medium-high speed until combined. Beat in the ½ tsp distilled white vinegar and the liquid or gel red food coloring, until you reach your desired color.
7. With the mixer on low speed, add the dry ingredients in three additions alternating with the 120ml buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix.
8. Fold whipped egg whites into cupcake batter with a rubber spatula or wooden spoon. The batter will be silky and slightly thick.
9. Spoon batter into cupcake liners filling 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.
10. Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely.

Part 2 / 2: Cream Topping

Ingredients

• 226g Full-fat brick cream cheese, room temperature
• 113g Unsalted butter, room temperature
• 370g Confectioners' sugar
• 1 tsp Pure vanilla extract
• ⅛ tsp Salt

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Steps

1. In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the 226g full-fat brick cream cheese and 113g unsalted butter together on high speed until smooth and creamy.
2. Add 3 cups 370g confectioners' sugar, the 1 tsp pure vanilla extract, and ⅛ tsp salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.
3. Pipe the frosting onto cupcakes