Candy Corn Cupcakes

Candy Corn Cupcakes

Servings: 24 cupcakes

Ingredients:

For the cake:

1 cup whole milk, room temperature

6 large egg whites, room temperature

2 teaspoons almond extract

1 teaspoon vanilla extract

2 and 1/4 cups cake flour

1 and 3/4 cups sugar

4 teaspoons baking powder

1 teaspoon salt

12 tablespoons (1 and 1/2 sticks) unsalted butter, cut into 12 pieces and softened

For the frosting:

3 sticks unsalted butter, cut into chunks and softened

3 tablespoons heavy cream

2 and 1/2 teaspoons vanilla extract

1/4 teaspoon salt

3 cups confectioners’ sugar

Instructions:

1. For the cupcakes: Adjust oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees.

2. Line two 12-cup muffin tins with cupcake liners.

3. Whisk the milk, egg whites, and extracts together in a small bowl.

4. In a large bowl, whisk the flour, sugar, baking powder, and salt together.

5. Using an electric mixer on medium-low speed, beat the butter, one piece at a time, into the flour mixture, about 30 seconds.  Continue to beat the mixture until it resembles moist crumbs, 1 to 3 minutes.

6. Beat in all but 1/2 cup of the milk mixture, then increase the mixer speed to medium and beat the batter until smooth, light, and fluffy, 1 to 3 minutes.  Reduce the mixer speed to low and slowly beat in the remaining 1/2 cup of the milk mixture until the batter looks slightly curdled, about 15 seconds.

7. Use a greased 1/4 cup measuring cup to pour the batter evenly into the cupcake liners.

8.  Bake the cupcakes, switching and rotating the pans halfway through baking, for a total of 15-20 minutes.  (Mine took about 20 minutes total).

9.  Let the cupcakes cool in the tins for 10 minutes, then transfer to a wire rack to cool completely.

10. For the frosting: Beat the butter, cream, vanilla, and salt together in a large bowl with an electric mixer on medium-high speed until smooth, 1 to 2 minutes.

11. Reduce the mixer speed to medium-low and slowly add the confectioners’ sugar, and beat until incorporated and smooth, 4 to 6 minutes.  Increase the mixer speed to medium-high and beat until the frosting is light and fluffy, 5 to 10 minutes.

12.  Divide the frosting into three bowls and tint each with desired food coloring tint.

13.  Using your pastry bag and desired tip, pipe the frosting in a cone-shape on the cupcakes…and voila

by-http://www.thecurvycarrot.com/2010/09/20/candy-corn-cupcakes/