3sticks unsalted butterroom temperature (1 & 1/2 cups)
Dash milk or heavy cream if frosting becomes too thick
Teal and green gel food coloring
8ozvanilla almond bark4 squares
Tealgreen and orange gel food coloring
Preheat the oven to 350º F. Line a muffin pan with muffin liners.
In a mixing bowl combine the butter and sugar, beat using an electric mixer, 1-2 minutes until fluffy. Add in the egg whites, sour cream, milk, and vanilla extract. Beat lightly with the electric mixer. In a separate mixing bowl combine the flour, baking powder, and salt. Sift the dry ingredients together, this will help produce extra fluffy cupcakes. Gradually add the flour mixture to the wet ingredients a few spoonfuls at a time. Mix until just incorporated. Fill the muffin liners 1/2 full. Bake for 17-19 minutes at 350º F or until a few moist crumbs remain on a toothpick when inserted into the center. Allow the cupcakes to cool completely before adding the frosting. Meanwhile, make the dinosaur spikes.
Rough chop the vanilla almond bark into smaller pieces. Place it in a microwave safe bowl and microwave on 50% power until melted. Occasionally stir and continue microwaving.
Divide the almond bark into 3 bowls and color each with gel food coloring. Transfer each color into a squeeze bottle (https://amzn.to/3Gh8Ens). On a baking sheet lined with a silicone mat or parchment paper, make small triangles. Repeat with each color. Add sprinkles if desired. Allow the almond bark to set completely before removing the spikes.
In a mixing bowl, combine the butter and vanilla extract, beat using an electric mixer until fluffy, 1-2 minutes. Gradually add the powdered sugar, mixing on low until combined. Taste as needed to determine if you want more powdered sugar. If the frosting becomes too thick, add a dash of milk or heavy cream. If you want an extra fluffy frosting, add in 1/4 cup heavy whipping cream when adding the last bit of powdered sugar. Whip for 3-4 minutes.
If you want to color the frosting 2 separate colors, divide the frosting, add in the food coloring and beat until each color is combined. Transfer each frosting to a piping bag fit with a piping tip. I used a Wilton 1M.
Pipe the frosting onto the cupcakes. Top each cupcake with 5 spikes. I thought it looked best when I alternated the spikes, so one in front, one behind, one in front, one behind, etc.