This citrus-flavored spin on angel food cake is perfect as the base for colorful Candy Corn frosting! Pile the cupcake high with buttercream and enjoy this Halloween treat.
6 large egg whites, at room temperature
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1/2 teaspoon orange extract
1/2 teaspoon cream of tartar
1/2 cup sugar
1/2 cup sifted cake flour
1 tablespoon orange zest
Candy Corn Buttercream
How to Make It
Preheat oven to 350°. Place 12 paper liners in muffin cups.
Beat egg whites and salt at medium speed with an electric mixer until foamy. Beat in vanilla and orange extracts. Add cream of tartar; beat at high speed until soft peaks form. Add sugar, a few tablespoons at a time, beating until firm peaks form. Fold in flour, a few tablespoons at a time. Fold in zest.
Spoon batter into prepared muffin cups, filling almost to the top. Bake 15 to 18 minutes or until lightly browned. Remove cupcakes from pan, and cool completely on a wire rack.
Pipe or spoon Candy Corn Buttercream on tops of cupcakes, layering yellow, orange, and white in decreasing amounts.
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