Prep Time
25 Mins
Bake Time
15 Mins
Cool Time
20 Mins
Yield
Makes 1 dozen
Photo: Becky Luigart-Stayner; Styling: Linda Hirst 

How to Make It

Step 1

Preheat oven to 350°. Place 12 paper liners in muffin cups.

Step 2

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.

Step 3

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.

Step 4

Pipe or spoon Candy Corn Buttercream on tops of cupcakes, layering yellow, orange, and white in decreasing amounts.

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