½cupskim milk (can substite whole milk or almound milk)
1tablespoonPure Vanilla Extract
½teaspoonAlmond Extract (optional)
INGREDIENTS FOR BUTTERCREAM FROSTING
1+tablespoonCream (can also use milk or almond milk)
2tablespoonPure Vanilla Extract
¼teaspoonAlmond Extract (optional)
1packRoyal Icing Eyes
2+dropsYellow Food Coloring
2+dropsOrange Food Coloring
BEFORE YOU START BAKING
About 30 minutes before baking take out your eggs and separate your egg white from the yoke while still cold as it will be easier than when at room temperature. Take Butter out of the refrigerator for both cake and frosting let it get to room temperature on the counter with your eggs.
Line your cupcake pan with cupcake liners and set it aside.
Preheat your oven to 325 degrees with a rack in the middle of the oven.
HOW TO MAKE CUPCAKES
Measure Flour by scooping it into a the measuring cup then use a knife to level flour off then add it to a small bowl. Combine the baking powder, and salt into the small bowl with the flour. Set flour mixture aside.
In a large mixing bowl, either using a stand mixer or an electric hand mixer with the whisk attachment, beat butter and sugar until creamed and combined. Add egg and beat on low for 30 seconds or so, add in egg white and contunie to beat on low to combine. Add in milk, pure vanilla extract, and almond extract mix until thickened, about 2 minutes at medium-high speed. (see notes)
Add the flour mixture of dry ingredients to the bowl and mix by hand or on the low speed of a mixer until just combined. Scrape the bottom and sides of the bowl, then mix again only for a few seconds to fully incorporate. DO NOT OVER MIX or your batter will become tough.
Pour batter into the cupcake liners, filling them about ¾ of the way. I use a #20 scoop to get even amount of batter each time. Bake for 18-20 minutes. Do a toothpick test at 18 minutes to check for doneness.
HOW TO MAKE BUTTERCREAM FROSTING
Beat butter until it is fluffy (about 3-5 minutes) on high speed, lower the speed to low, add in 1 cup of powdered sugar at a time alternately, beating after each addition.
Add cream, salt, and vanilla extract, and almond extract to the bowl mix until combined. You can add in more heavy cream if needed for desired consistency. The mixture should be very fluffy.
HOW TO DECORATE CUPCAKES
Evenly divide frosting into 3 separate bowls, color one bowl with the yellow food coloring drops and the other with the orange food coloring drops. Fill 3 pastry bags with each colored frosting. For the yellow and orange frosting use a closed star tip (Wilton 30 tip) for the white frosting using a round tip (Wilton 1A)
Use your orange pastry bag and go around the bottom of each of the cupcakes at an angle, then do the same thing with your yellow frosting layering it around the top of the orange frosting.
Take your white pastry bag of frosting and layer it on top of the yellow frosting going around the cupcake to make it look like a ghost. Finish your cupcakes with royal icing eyes.
HOW TO STORE CUPCAKES
You can leave these cute cupcakes out on the counter covered for several hours but at the end of the day, if you still have some left it is best to store leftover cupcakes in the refrigerator tightly covered so the cake does not dry out, they will last up to 5 days.
If your mixer doesn’t have a whisk attachment, beat for 5 minutes using the paddle attachment. If you only have a regular hand whisk mix quickly for 5-8 minutes until thickened.