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.
It does not say anything about milk in the ingredients list. This is a little bit confusing.
Hi Hannah, so sorry that I forgot the milk! I must have typed this recipe up when I was sleepy and forgot the milk…again, I’m so sorry. I appologize to anyone who may have made this recipe as was previously printed. This has always been my main concern regarding sharing recipes because something may be left out when I’m typing them up. I usually go over all the ingredients “first” before posting, but this is one I obviously did not proof-read first. Anyway, the recipe is now corrected. These are really good cupcakes, so hopefully you will give them a try. Again, think you so much for pointing out my error! I remember last year I cut up actual candy corn and sprinkled the candy corn throughout the batter, but I floured the candy corn first so they would not stick togetehr while they baked, but I’m thinking the candy corn still sinked to the bottom. I’m wondering if there is candy corn extract out there, or sprinkle that taste like candy corn. You could still use yellow and orange sprinkles for inside the cupcake. Thanks Hannah for letting me know about my error. We bloggers are human and it’s great when someone takes the time to let us know about errors. Thanks a bunch!