Candy Land Cupcakes

Directions

1. 1
   For the cupcakes:
2. 2
   Preheat oven to 350°F. Line three 12-count standard size cupcake pans with liners and set aside.
3. 3
   In a measuring cup, combine milk and vanilla. Set aside.
4. 4
   In the bowl of a stand mixer, beat butter at medium speed until creamy. Mix in sugar until fluffy.
5. 5
   In a separate bowl, sift together flour and baking powder. Carefully add flour mixture into butter mixture alternately with the milk, beginning and ending with the flour.
6. 6
   In a separate bowl using an electric mixer, beat egg whites at medium speed until stiff peaks form. Carefully fold egg whites into cupcake batter.
7. 7
   Fill each cupcake liner about 2/3 full. Bake for 18 minutes or until a toothpick inserted in the center comes out clean. Remove pans from oven. Let cupcakes cool completely before frosting.
8. 8
   For the frosting:
9. 9
   In a large bowl using an electric mixer, beat butter and shortening on medium speed until creamed. Slowly beat in powdered sugar one cup at a time. Mix in salt and vanilla. Slowly mix in water (or milk) adding more or less until desired consistency is achieved.
10. 10
    Divide batter into 4 bowls. Tint one with red gel, one with yellow gel, one with violet gel and one with blue gel. Add only a pea-sized amount to start and stir. Add additional drops at a time until you reach your desired shade.
11. 11
    Fill 4 piping bags with the frosting. Using an 809 piping tip, top cupcakes with frosting. Garnish cupcakes with candies as desired.
12. 12
    Makes 36 cupcakes.
13. 13
    Cupcake recipe adapted from Southern Living.