Ingredients
Equipment
Method
Prepare Your Pan
- Preheat your oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. This recipe yields about 14 cupcakes, so you'll have two extra to bake in a second batch.
Whip the Egg Whites
- In a medium bowl, using a handheld or stand mixer fitted with a whisk attachment, beat your 2 egg whites on high speed for about 2-3 minutes until they form soft peaks. Be careful not to over-whip.
Combine Dry Ingredients
- In another medium bowl, sift together the all-purpose flour and cornstarch. Then, whisk in the baking soda, natural unsweetened cocoa powder, Dutch-processed cocoa powder, and salt. Set this aside.
Cream Butter and Sugar
- Now, in a large bowl with your mixer fitted with a paddle attachment, beat the softened unsalted butter on high speed until it's smooth and creamy, about 1 minute. Add the granulated sugar and continue beating on high speed for another 2 minutes until the mixture is light and well creamed, scraping down the sides and bottom of the bowl as needed. Next, add the canola oil and beat on high for 2 minutes.
Mix Wet Ingredients and Combine
- Add the 2 egg yolks, espresso powder, and vanilla extract to your creamed mixture, beating on medium-high speed until just combined. Scrape down the bowl again. Now, beat in the white vinegar and the red food coloring until you achieve your desired vibrant red hue (typically about 2 Tablespoons of gel coloring). With your mixer on low speed, gradually add the dry ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix each addition just until incorporated, avoiding overmixing. Finally, gently fold the whipped egg whites into the cupcake batter using a rubber spatula or wooden spoon to maintain aeration. The batter will be silky and slightly thick.
Bake to Perfection
- Evenly spoon the batter into your prepared cupcake liners, filling them about 1/2 to 2/3 of the way full. Bake for 20-21 minutes, or until the tops spring back gently when lightly touched and a toothpick inserted into the center comes out clean. Be very careful not to overbake. Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a cooling rack to cool completely.
Frost and Serve
- Once your red velvet cupcakes are completely cooled, prepare your cream cheese frosting separately according to your favorite recipe. Frost your cooled cupcakes immediately before serving, optionally using a Wilton #12 tip for a smooth, classic finish.
Nutrition
Notes
Achieve bakery-quality results with this unique recipe, featuring a blend of cocoa powders and espresso for deep flavor and vibrant color. Always use room temperature ingredients, gel food coloring, and avoid overmixing for the perfect 'velvet' crumb. Store frosted cupcakes in the fridge for 3-5 days; unfrosted at room temp for 2-3 days, or freeze for longer. Serve at room temperature for best flavor. Nutrition information is estimated based on common ingredients and serving sizes and may vary.