Red Velvet Cupcakes

• STEP 1

  For Cupcakes, preheat the oven to 350°F. Line two cupcake pans with 24 cupcake liners. In a large mixing bowl, sift together the flour, unsweetened cocoa powder, baking soda, and salt, and set aside. In the bowl of a stand mixer with a whisk attachment*, combine the egg, egg whites, sugar, and oil. Whisk on high until smooth and pale yellow in color. Add the vanilla and food coloring and beat until fully combined. Add the flour mixture in two parts, alternating with the sour cream. Mix until combined with no lumps and don’t overmix. Divide the batter evenly into the cupcake liners, filling each about 3/4 full. Bake the cupcakes for 12-15 minutes or until a toothpick inserted in the middle comes out clean.

• STEP 2

  For Frosting, allow all ingredients to come to room temperature before beginning. In the bowl of a stand mixer with a paddle attachment*, mix together the cream cheese and butter until smooth. Add the cream and continue to mix until smooth. Slowly add the confectioner's sugar and mix until combined. Add the vanilla extract and mix until combined. Transfer the frosting to an airtight container and refrigerate for 1 hour. Once the cupcakes have cooled, pipe a generous amount of frosting onto each cupcake using a pastry bag, or use a spoon to frost the cupcakes. Top each cupcake with a cinnamon candy and serve immediately. Refrigerate leftovers.
  * If you don't have a stand mixer, you can use a hand-held mixer with a whisk attachment.
  

Per Serving: Calories: 345, Carbohydrate: 52 grams, Fat: 14 grams, Saturated fat: 7 grams, Protein: 4 grams, Cholesterol: 40 milligrams, Sodium: 214 milligrams, Calcium: 31 milligrams.