Orange Angel Food Cupcakes With Candy Corn Buttercream

1. 1

   Preheat oven to 350u00b0. Place 12 paper liners in muffin cups.

2. 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.

3. 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.

4. 4

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

* Per serving · 4 servings · Values may vary.

No additional tips available.