2/3 cup sugar
3 large eggs
1 tsp. vanilla extract (I always put more)
1 tsp. orange extract (again, I always put more)
1 ½ cups all purpose flour
1 ½ tsp. baking powder
¼ tsp. salt
¼ cup milk
Preheat oven to 350 degrees F and lightly butter or line 12 muffin cups with paper liners.
Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and orange extract.
In a separate bowl whisk together the flour, baking powder, and salt.
With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl.
Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost.
¼ cup unsalted butter, softened
1 (7½ ounce) jar Fluff, or similar marshmallow cream
2 cups confectioners’ sugar
½ teaspoon vanilla extract
Beat butter in a large bowl with mixer on high speed until creamy. Beat in marshmallow cream. Reduce speed to low, and beat in confectioners’ sugar and vanilla. Increase speed to high; beat until fluffy.
Frost cooled cupcakes
(I also used some neon food coloring to fancy it up haha)
I don't cook them on a cookie sheet, I just put them on it to cool
Purple & Green!