Candy Corn Cupcakes

By Meals_by_Mel

Ingredients

• 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

Details

Servings 1
Adapted from thecurvycarrot.com

Preparation

Step 1

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

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

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

4. 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.

5. 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.

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

7. 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.

8. 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.