Recipe: Mardi Gras Cupcakes
Summary: 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
- For the Cupcakes:
- 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
- For the Buttercream Frosting:
- 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 instructions please visit: SweetPeasKitchen.com
Preparation time: 15 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 24
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