Green Velvet Cupcakes

Preheat your oven to 350 degrees F. Line your muffin pan with 18 cupcake liners.

In small bowl whisk together your eggs, vegetable oil, vinegar, vanilla, food color, milk, and sour cream. Set aside.

In a separate small bowl whisk together your flour, cornstarch, cocoa powder, baking soda, baking powder, and salt. Set aside.

In a large bowl melt your butter. Add the sugar to your butter and whisk until well incorporated.

Add half of your wet and half of your dry ingredients to your butter sugar mixture.

Whisk until almost incorporated.

Add the remaining of your wet and dry ingredients to your bowl.

Whisk until most of the lumps are gone.

Scrape the bottom and sides of your bowl to make sure everything is incorporated.

Using a scoop, fill your liners 3/4 of the way full. I can consistently get 18 cupcakes out of this batch of batter.

Bake for 16-18 minutes or until lightly touched they spring back.

Remove from the oven and let cool in the pan for 3-4 minutes and then remove them. Let them cool completely on a cooling rack before putting on buttercream.

Once completely cooled, add your buttercream and enjoy!