Halloween Cupcakes

White Cupcakes
4 egg whites
2 c. all-purpose flour
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 c. butter or shortening, softened
1 3/4 c. sugar
1 t. vanilla
1 1/3 c. buttermilk

1. Allow egg whites to stand at room temperature for 30 minutes. Meanwhile, grease twenty-four 2 1/2-inch muffin cups or line with paper bake cups. Set pan(s) aside. In a medium bowl stir together flour, baking powder, baking soda, and salt; set aside.

2. Preheat oven to 350*F. In large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until well combined. Add egg whites one at a time, beating well after each addition. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Fill muffin cups halfway.

3. Bake for 12-15 minutes, or until a wooden toothpick inserted near center(s) come out clean. Let cupcakes sit for a minute or two before transferring them to a wire cooling rack. Cool thoroughly.

Orange Frosting

1 c. butter (2 sticks)

4 c. powdered sugar

2 T. milk

1 T. vanilla

1/8 t. almond extract

5 drops of orange food coloring

1. Mix all of the ingredients on medium speed until thoroughly combined. 

Enjoy!

Cupcake liners: Walmart

Cocktail sticks: Target