Cupcake Fondue (White Cupcakes)

1 cup flour 
1/2 tsp baking powder 
1/4 tsp baking soda 
pinch of salt 
3/4 cup sugar 
1/4 cup room temperature butter 
2 egg whites 
1 tsp almond extract 
2/3 cup buttermilk

1. Preheat oven to 350F. 
2. In a small bowl, whisk together flour, baking powder, baking soda and salt. 
3. Beat together sugar and butter. Add in egg whites, one at a time, beating well after each edition. Stir in almond extract. 
4. Mix in flour mixture and buttermilk alternately, making three additions of the flour mixture and two of buttermilk. Beat until smooth. 
5. Pour into greased muffin tins, and bake for 10 minutes (for mini cupcakes) or 20-25 minutes (for regular cupcakes).


3 cups icing sugar 
1/3 cup milk 
2 tbsp light corn syrup

Whisk together above ingredients. If too thick, add a drop of milk. If too thin, and a bit more icing sugar until desired consistency is achieved.

Stick your frosting in a fondue pot, lay out mini cupcakes and assorted sprinkles, and have fun dipping!