Camouflage Cupcakes

INGREDIENTS

• 2¼ cups all-purpose flour
• 1⅔ cups sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup whole milk
• ½ cup (1 stick) butter, softened
• 2 teaspoons McNess Champion Madagascar Vanilla Compound
• 3 egg whites
• green and brown food coloring

Camo Frosting

• 4 cups confectioner’s sugar
• ½ cup (1 stick) butter, softened
• ¼ cup whole milk
• 2 teaspoons vanilla
• brown, beige/cream and green food coloring

INSTRUCTIONS

1. Preheat oven to 350˚F.
2. Whisk together the dry ingredients. Add the milk, butter, and vanilla, beating on medium speed for 2 minutes. Add egg whites, and beat 2 more minutes.
3. Divide the batter evenly into three bowls. Add green food coloring to one bowl, brown into another, and add the beige/cream food coloring to the last bowl. Fill cupcake liners ⅔ of the way full, alternating between a few spoonfuls of each color to make the camouflage pattern.
4. Bake for 16-18minutes, or until a toothpick inserted into the middle comes out clean. Remove from baking pan, and let cool on a cooling rack.

For the Frosting

1. Combine all of the ingredients except the food coloring, mixing well.
2. Divide frosting evenly into three bowls, coloring one green and one brown, and keeping one beige/cream.
3. Use a knife to alternate putting the colors on each cupcake, or, if using a piping bag, scrape each color onto the sides of your piping bag and squeeze out to get a marbled look.