Ingredients
1 1/2
cups powdered sugar
1
cup cake flour or all-purpose flour
1 1/2
cups egg whites (about 12 large)
1 1/2
teaspoons cream of tartar
1
cup granulated sugar
1 1/2
teaspoons vanilla
1/2
teaspoon almond extract
1/4
teaspoon salt
Yellow, red and green liquid food color
1
tub (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
4
drops red food color
Preparation
Move oven rack to lowest position. Heat oven to 375°F. Place paper baking cup in each of 26 regular-size muffin cups.
In medium bowl, mix powdered sugar and flour; set aside. In large bowl, beat egg whites and cream of tartar with electric mixer on medium speed until foamy. Beat in granulated sugar, 2 tablespoons at a time, on high speed, adding vanilla, almond extract and salt with the last addition of sugar. Continue beating until stiff and glossy. Do not underbeat.
Sprinkle powdered sugar-flour mixture, 1/4 cup at a time, over egg white mixture, folding in with rubber spatula just until sugar-flour mixture disappears.
Divide batter among 3 bowls. Carefully fold a few drops yellow food color into 1 bowl until desired shade. Repeat with red and green food color and remaining batter. In each muffin cup, spoon 2 tablespoons of each color batter next to each other; using knife, make “S” motion through batters to swirl.
Bake 5 to 20 minutes or until cracks in cupcakes feel dry and tops spring back when touched lightly. Remove from pan to cooling racks to cool.
Use one can of Betty Crocker™ Whipped Fluffy White Frosting- and mix with 4 drops of red food color. Frost cupcakes.
