An easy red velvet cupcake recipe calls for all the essentials for a rich batter that makes moist and fluffy cupcakes. Buttermilk and vinegar help activate the baking soda and make them fluffier.
Use a handheld or stand mixer with a whisk attachment to beat 2 egg whites on high speed until peaks begin to form, and save on the side. Sift 1 1/3 cups of flour and 1/4 cup of cornstarch until it is well mixed, then mix with 1/2 teaspoon of baking soda, 4 teaspoons of natural unsweetened cocoa powder and 1/4 teaspoon salt. Use the paddle attachment on the mixer to beat on high speed 1/4 cup of softened unsalted butter until smooth. Add 1 cup of granulated sugar, and beat on high for 2 minutes, then add 1/2 cup canola oil and beat for 2 more minutes, scraping the sides as necessary. To this mixture, add 2 egg yolks, 2 teaspoons of vanilla extract, 1/2 teaspoon of distilled white vinegar and red food coloring until you get the shade you want. Turn the mixer to low and add the dry ingredients in combination with
1/2 cup of room-temperature buttermilk, breaking up into small portions, beginning and ending with the dry ingredients. Fold the egg whites into the batter with a spatula, and spoon the batter into cupcake liners on a muffin pan, filling about halfway. Bake for 20 to 21 minutes at 375 degrees F.