RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING -

Preheat the oven to 350°F( 177°C). Line a muffin tin with cupcake paper liners.
Place the egg whites in a mixing bowl ( save the egg yolks for later use). Make sure there are no egg yolks or shells in the mixture.
Using a handheld or stand mixer, beat the egg whites on high speed until soft peaks form, about 2-3 minutes. Set aside.

In a large mixing bowl, sift the flour, cornstarch, baking soda, cocoa powder, and salt. Make sure it is evenly combined.

In a separate mixer bowl, beat the butter and sugar on high speed for 1 minute, or until creamy and fully incorporated, scraping down the sides and up the bottom as needed.
Add the oil and beat on high for 2 minutes. Add the 2 egg yolks and vanilla extract to the mixture. Mix on medium-high speed until completely combined. Scrape along the bowl's edges and up from the bottom as needed.
Drizzle in the food coloring slowly until the desired color is achieved.
Then, mix a third of the dry ingredients into the wet mixture. Blend until just barely incorporated (to avoid over-mixing). Repeat in a dry, wet, dry sequence until all of the ingredients are combined. Next, gradually fold whipped egg whites into the batter. Only move the egg whites as much as is necessary; otherwise, they will deflate.

Fill cupcake liners halfway to 3/4 full with batter. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean and the tops of the cupcakes bounce right back when gently touched.
Remove from the oven and cool for 5 minutes in the pan before transferring to a cooling rack or flat surface to cool completely.

Using a handheld mixer on high speed, mix the cream cheese and butter together until smooth and creamy. Add confectioners' sugar, vanilla extract, and salt.

RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING