Candy Corn Cupcakes

Candy Corn Cupcakes

1 cup milk, room temperature
6 egg whites
1 tsp almond extract
1 tsp vanilla extract
2 1/4 cups cake flour
1 3/4 cups sugar
4 tsp baking powder
1 tsp salt
3/4 cup butter (6 oz), softened
Food Coloring

1. In a mixing bowl, sift together cake flour, sugar, baking powder, and salt. Set aside.

2. In a separate bowl, whisk together milk, egg whites, almond extract, and vanilla extract.

3. Add butter to the dry ingredients and mix on low speed until the mixture looks like sand.
4. Add in about 1/2 cup of the milk/egg mixture and mix until a "dough" forms.
5. Keeping mixer on low speed, slowly drizzle in the rest of the milk and egg mixture.

6. Divide batter in half. Tint half yellow, and half orange.

7. 2 cupcake pans with cupcake wrappers, totaling 24 cupcakes.

8. Scoop 1 1/2 Tbsp of yellow batter into each cupcake wrapper.

9. Top yellow batter with 1 1/2 Tbsp of orange batter.

10. Bake at 350 for 18 to 20 minutes. Cool and frost!