They always bake up super moist and tender. I layered the batter into the muffin tins by squeezing the different colored batter using ziploc bags with the ends snipped off. This made the process so much quicker and less messy. So what are you waiting for? Laissez les bon temps rouler!
Mardi Gras Cupcakes
They always bake up super moist and tender. I layered the batter into the muffin tins by squeezing the different colored batter using ziploc bags with the ends snipped off. This made the process so much quicker and less messy. So what are you waiting for? Laissez les bon temps rouler!
Ingredients
- 2 1/4 cups cake flour
- 1 cup + 2 tablespoons whole milk, at room temperature
- 6 large egg whites (3/4 cup), at room temperature
- 2 teaspoons almond extract
- 1 teaspoons vanilla extract
- 1 1/2 cups + 2 tablespoons granulated sugar
- 4 teaspoons baking powder
- 1 teaspoons table salt
- 12 tablespoons unsalted butter, softened but still cool
- purple, green, and yellow food coloring
- purple, green, and yellow sanding sugars
- 20 tablespoons (2½ sticks) unsalted butter, softened
- 2½ cups Confectioners’ sugar
- 1/8 teaspoon table salt
- 2 teaspoons vanilla extract
- 2 tablespoons heavy cream
For the Cupcakes:
For the Buttercream Frosting:
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