Ingredients
Equipment
Method
1. Prepare Your Workspace
- Preheat your oven to 350°F (177°C). Line a 12-count Muffin Pan with Cupcake Liners. Note that this recipe yields approximately 14 cupcakes, so you'll need to prepare for a second small batch or a separate tray for the remaining two.
2. Whip Egg Whites for Lightness
- Using a handheld or stand mixer fitted with a Whisk Attachment, beat the 2 egg whites on high speed in a medium bowl until soft peaks form (about 2-3 minutes). Set the whipped egg whites aside gently.
3. Combine Dry Ingredients
- In a separate medium bowl, sift the All-Purpose Flour and Cornstarch together. Then, whisk in the Baking Soda, Cocoa Powder, and Salt. Set this dry mixture aside.
4. Cream Butter & Sugar
- In the bowl of your mixer, fitted with a Paddle Attachment, beat the softened Unsalted Butter on high speed until smooth and creamy (about 1 minute). Add the Granulated Sugar and continue beating on high for another 2 minutes until the mixture is light and fluffy. Scrape down the sides and bottom of the bowl as needed.
5. Add Remaining Wet Ingredients
- Add the Canola Oil or Vegetable Oil to the creamed butter and sugar mixture and beat on high speed for 2 minutes. Next, beat in the 2 egg yolks and Pure Vanilla Extract on medium-high speed until just combined, scraping the bowl as needed. Finally, beat in the Distilled White Vinegar and your chosen red food coloring until you achieve your desired vibrant red color (approximately 2 Tablespoons of gel food coloring for a deep hue).
6. Alternate Dry & Wet Additions
- With your mixer on low speed, gradually add the dry ingredients mixture in three additions, alternating with the Buttermilk. Begin and end with the dry ingredients, mixing each addition just until incorporated. Do not overmix the batter.
7. Fold in Egg Whites
- Gently fold the whipped egg whites into the cupcake batter using a Rubber Spatula or Wooden Spoon. Use a delicate hand to maintain lightness and fluffy texture. The finished batter will be silky and slightly thick.
8. Bake Your Cupcakes
- Spoon the batter evenly into the prepared Cupcake Liners, filling each 1/2 to 2/3 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. Do not overbake.
9. Cool Completely
- Allow the cupcakes to cool in the Muffin Pan for 5 minutes. Then, carefully transfer them to a Cooling Rack to cool completely before frosting.
10. Frost and Serve
- Once your Red Velvet Cupcakes are completely cooled, prepare the Brown Butter Cream Cheese Frosting (ensure brown butter has cooled completely and solidified slightly before use). Frost your cooled cupcakes immediately before serving. A Wilton #12 Tip can be used for a smooth swirl.
Nutrition
Notes
For a truly vibrant and deep red, use gel food coloring. Room temperature ingredients are crucial for optimal emulsification and a smooth batter. Buttermilk is essential for moisture and reaction with baking soda. Be careful not to overmix the batter or overbake the cupcakes to prevent a tough or dry result. Nutrition information is estimated based on common ingredients and serving sizes and may vary.