Candy Corn Twist Cupcakes

• 1. Whisk together 5 large egg whites and 1 1/4 cups sugar in the heatproof bowl of an electric mixer over a pan of simmering water until sugar has dissolved, about 5 min. Test by rubbing the mixture between your fingers--you shouldn't feel any sugar crystals.
• 2. Transfer bowl to the mixer stand with the whisk attachment and beat on high until mixture cools and stiff peaks form, 10 to 12 min.
• 3. Reduce speed to medium high and add 1 tsp vanilla extract and 4 sticks unsalted, softened butter a little at a time. (Buttercream may curdle but will become smooth as you continue to beat it.)
• 4. Use within a few hours or refrigerate up to a week. Before using, bring to room temperature and beat on low until smooth.

To Top Cupcakes

• 1. Divide buttercream into thirds. Color one-third orange and one-third yellow. Fit a large piping bag with a #826 open-star tip. Spoon orange, yellow and white buttercream into the piping bag side by side (not on top of one another).
• 2. Pipe onto a plate until all three colors appear, then pipe swirls onto each cupcake. Cupcakes can be refrigerated up to a day.