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.

Julia Rutland
Recipe by Coastal Living October 2014

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Credit: Becky Luigart-Stayner; Styling: Linda Hirst

Recipe Summary test

prep:
25 mins
bake:
15 mins
cool:
20 mins
total:
60 mins
Yield:
Makes 1 dozen
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Ingredients

Ingredient Checklist

Directions

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

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  • 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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