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Red Velvet Cupcakes

from Dessert for Two
Servings 4 cupcakes

Ingredients

For the cupcakes:

  • ¼ cup canola oil
  • ¼ cup sugar
  • 2 tablespoons buttermilk
  • 1 egg white
  • 1 teaspoon red food coloring
  • ¼ teaspoon vanilla
  • ⅛ teaspoon white vinegar
  • ⅓ cup + 1 tablespoon flour
  • 2 teaspoons cocoa powder
  • ⅛ teaspoon baking soda
  • ⅛ teaspoon salt
  • optional: ¼ cup mini chocolate chips

For the cream cheese frosting:

  • 3 ounces cream cheese softened
  • 2 tablespoons butter softened
  • 6 tablespoons powdered sugar
  • 1 teaspoon buttermilk
  • ¼ teaspoon vanilla

Instructions

  1. Preheat oven to 350F. Line the 4 corners of a muffin tin with paper liners.
  2. In a mixing bowl, use an electric mixer to beat together canola oil, sugar, buttermilk, egg white, red food coloring, vanilla, and vinegar.
  3. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients and beat until just combined. Fold in the mini chocolate chips, if using.
  4. Divide the batter into the 4 prepared muffin cups. Bake 20 - 22 minutes or until a toothpick inserted into the center comes out clean. Transfer to a wire rack to cool completely before frosting.
  5. To make the frosting, beat together all ingredients until no lumps remain.