Vanilla Bean White Chocolate Birdie Cupcakes {and Video Tutorial}

INGREDIENTS

~5 oz (145 g white fondant)

AmeriColor Soft Gel Paste (Navy Blue)

2 1/2 cups

275 g(10 oz) cake flour, sifted

1 tbsp

baking powder

1/2 tsp

salt

1 cup

whole milk, at room temperature

large egg whites (60 g, at room temperature)

whole egg (at room temperature)

1 tsp

Pure Vanilla Extract

1/4 tsp

Pure Almond Extract

1 1/2 cups

granulated sugar

1 stick

(115 g(8 tablespoons) unsalted butter, at room temperature)

1 cup

227 g(8 oz) unsalted butter, at room temperature

6 oz

quality (175 g white chocolate)

1/2

vanilla bean (seeded and scraped)

1/2 tsp

almond extract

Generous pinch of salt

3 cups

375 g(13.5 oz) sifted icing sugar