Almond Vanilla Bean Easter Nest Cupcakes

• Cupcakes
• 3 egg whites
• 2/3 cup milk
• 1/3 cup oil
• 1/3 cup (about 6 tablespoons) butter
• 1 1/4 cup sugar
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 2 cups flour
• Frosting
• 5 cups powdered sugar
• 3/4 cup (1 1/2 sticks) butter, room temp
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 1/4 teaspoon salt
• 2 tablespoons milk
• ~
• Chocolate sprinkles
• Jordan almonds

1. Preheat oven to 350 degrees F (180 C) and grease a 12-count cupcake pan with oil or line with cupcake liners. Pour egg whites into bowl of stand mixer and beat until they form stiff peaks (it should take about 5 minutes). In separate bowl, cream butter and sugar. Add all other ingredients and mix until smooth.
2. Now gently fold in the stiff egg whites into the batter just until evenly combined. Divide batter into the cupcake slots as evenly as possible. Bake for 22 - 28 minutes until toothpick inserted in center comes out clean and edges are lightly golden. Remove the cupcakes from oven and cool completely before frosting.
3. Beat butter in a large mixing bowl until creamed. Add vanilla and almond extract, salt, and powdered sugar one cup at a time. Add milk beat until light and fluffy. You may need to add more milk as needed for frosting consistency to be light and fluffy.
4. Assemble:rnFit a piping bag with a large round or star tip and fill with the frosting. Pipe frosting as desired onto cupcakes and decorate with chocolate sprinkles and Jordan almonds as desired.

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Taken from food52.com/recipes/69722-almond-vanilla-bean-easter-nest-cupcakes (may not work)