Preheat oven to 350 degrees F. Line a 12-count muffin pan with cupcake liners

With a stand mixer fitted with a whisk attachment, beat 2 egg whites on high speed in a medium bowl until soft peaks form, for about 2-3 minutes and set aside.

Sift the flour and cornstarch together to make sure it is combined. Whisk this, along with baking soda, cocoa powder, and salt together in a medium bowl and set aside.

Using a handheld or stand mixer, beat the butter on high speed until smooth and creamy for 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the oil and beat on high for 2 minutes.

Add 2 egg yolks and the vanilla. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the vinegar and the food coloring– until you reach your desired color.

With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated, do not overmix.

Fold whipped egg whites into cupcake batter with a rubber spatula or wooden spoon. The batter will be silky and slightly thick. (If there are still pieces of butter it is ok. They will melt inside as the cupcakes bake).

Spoon the batter into cupcake liners filling 2/3 of the way full. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Don’t overbake; your cupcakes will dry out. Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely.

After the frosting is completed, enjoy decorating your cupcakes!