2 large eggs, room temperature and separated
1 large egg white, room temperature
171 grams Due North GF All-Purpose Flour, sifted
1/4 cup corn starch
1/2 tsp baking soda
4 tsp unsweetened cocoa powder
1/8 tsp salt
1/4 cup unsalted butter, room temperature
1 cup sugar
1/2 cup canola oil
2 tsp vanilla extract
1/2 tsp distilled white vinegar
Red food coloring ~ 2 TBS
1/2 cup buttermilk, room temperature
CREAM CHEESE FROSTING
8 oz full-fat cream cheese, room temperature
1/2 cup butter, room temp
3 cups powdered sugar, plus 1/4 cup if needed
1 tsp vanilla extract
1/8 tsp salt
Preheat oven to 350º, line 12-count cupcake liners. *Lightly* spray with Pam
1- with handheld mixer or stand mixer fitted with whisk attachment, beat 3 egg whites on high speed in a medium bowl until soft peaks form…approximately 2-3 minutes
2- sift flour, cornstarch, baking soda, cocoa powder, and salt together in a medium bowl and set aside.
3- using handheld or stand mixer fitted with paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute
4- add sugar and beat on high speed for 2 minutes…scrape sides and bottom of bowl as needed.
5- add oil and beat on high for 2 minutes
6- add egg yolks and vanilla. Beat on medium-high speed until combined…scrape sides and bottom of bowl as needed
7- beat in vinegar and the food coloring until you reach your desired color. I use about 2 TBS.
8- with mixer on low speed, add the dry ingredients in three additions alternating with buttermilk, beginning with and ending with the dry ingredients. Do not over-mix
9- fold in whipped egg whites into cupcake batter with rubber spatula or wooden spoon
10- scoop into cupcake liners using ice cream scoop or spoon until about 1/4 inch from the top (no worries, this is gluten free :D)
11- bake for about 20 minutes. Internal temperature is between 205-210º and tops of the cupcakes spring back when gently touched. Do not over bake.
12- allow to cool in the pan for 5 minutes and then transfer to a rack to cool completely
13- frost cupcakes once completely cooled
NOTE: unfrosted cupcakes can be frozen up to 2-3 months. Once thawed and frosted in refrigerator for 3 days.
Cream Cheese Frosting
1- combine room temperature butter and cold cream cheese (this is important, as it will hold up more and taste better if you use cold cream cheese versus room temperature. I find it easiest if you use the whisk attachment for this. Beat for a couple of minutes
2- add vanilla extract and salt. Incorporate until fully mixed
3- add powdered sugar. Allow to mix for at least 3 minutes. This will make it light and fluffy!