1 cup whole milk (room temp)
6 large egg whites (room temp)
2 teaspoons almond extract
1 teaspoon vanilla
2 and 1/4 cup cake flour
1 and 3/4 cup sugar
4 teaspoons baking powder
1 teaspoon salt
12 teaspoons butter (1 and 1/2 sticks)
3 sticks unsalted butter (cut in 1-inch cubes)
3 Tablespoons heavy cream
3 cups sifted confectioner sugar
2 and 1/2 teaspoons vanilla
1/4 teaspoon salt
Directions for Cupcakes:
Preheat Oven to 350 F. Line 2 (12-cup) muffin tins with paper liners.
Whisk milk, egg whites and extracts in a small bowl.
In a large bowl, whisk together flour, sugar, baking powder and salt.
Beat in 1 teaspoon butter at a time to flour mixture (30 sec).
Continue to beat until it’s like crumbs (1-3 minutes).
Beat 1/2 cup of milk to flour mixture. Increase to medium speed and beat until fluffy (1-3 minutes).
Reduce mixer speed and add remaining 1/2 cup milk mixture-it will look curdled (15 sec).
Use a greased 1/4 cup measuring cup to pour batter evenly into cupcake liners.
Bake cupcakes, switching and rotating cupcakes half way through baking process for a total of 15 to 20 minutes.
Let cupcake cool in pans 10 minutes before removing them to a cooling rack.
Directions for Frosting:
Beat butter, cream, vanilla and salt together in a large bowl until smooth and fluffy (1-2 minutes).
Reduce speed to medium and slowly add confectioner sugar and beat smooth (5-10 minutes).
Dive frosting into 3 bowls and tint each with desired coloring tent.
Using your pastry bag and desired tip, pipe frosting in a cone star shape on cupcakes.
Start with yellow, then next layer orange and top layer white.