A recipe for perfectly soft and fluffy white cupcakes with complementing frosting, both infused with a hint of delicious almond extract. The cupcakes are topped with egg-shaped candies and sprinkles to look like nests! —Tori Cooper
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.
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.
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.
Fit 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.