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Prep Time: 15 Minutes Cook Time: 18 Minutes |
Ready In: 33 Minutes Servings: 1 |
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Fill cupcake liners two-thirds to three-fourths full—no more, or the batter will spill over the top during baking. Ingredients:
1 cup butter, softened |
2 cups sugar |
6 egg whites |
3 cups all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 1/3 cups milk |
1 teaspoon almond extract |
food coloring (red and blue) |
fluffy white frosting |
garnishes |
colored sprinkles |
star cookies |
Directions:
1. Preheat oven to 350°. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Beat in egg whites.
2. Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Stir in extract.
3. Divide batter into 3 bowls. Tint 1 bowl with desired amount red food coloring, and 1 bowl with desired amount blue food coloring. Layer blue, white, and red batter evenly into baking cups in 2 (12-cup) muffin pans. Bake 18 to 20 minutes. Cool in pans 10 minutes; transfer to wire racks to cool completely.
4. Frost cooled cupcakes with Fluffy White Frosting; garnish, if desired.
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