Put a pyrex bowl filled with water on the bottom rack of the oven to help with moistness.
Sift flour, cocoa powder, LC-Natural Sweet White, baking powder and salt together and set aside.
In another bowl, whip egg whites with cream of tartar until stiff peaks form and set aside.
In a third small bowl, mix chilled club soda with egg yolks, softened shortening, vanilla, red food color and the LC-Natural Sweet Drops.
Mix white vinegar with sour cream and add to the egg yolk mixture.
Add egg yolk mixture to flour mixture, then fold in half of the egg white mixture, mixing thoroughly.
Finally, fold in the second half of the egg white mixture gently using a chilled metallic spoon. Be careful not to break down egg whites.
Spoon into six cupcake tins generously greased (can also use cupcake liners).
Bake for 10-15 minutes. Check at the 10 minute mark. Once you notice that the cupcakes are done, remove from oven as over-baking tends to dry them out.
Cool on a rack.
To frost, prepare one bag of LC-Vanilla Frosting Mix as directed for making cream cheese frosting.
