In the bowl of a countertop mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy (2-3 minutes on medium speed).

In a separate bowl, mix together the cake flour, baking powder, and salt. Add the vanilla, egg whites, and ½ of the flour mixture to the mixer bowl. Mix on low speed just until combined.

Add the remaining flour mixture and mix on low until combined.

Add milk and mix on low until batter is fully combined.

Divide batter equally into 2 separate bowls. Add enough orange food coloring to one bowl to create a dark orange batter. Repeat with yellow food coloring in the other bowl.

Line a muffin tin with paper liners; Fill each liner approximately ¼ full with the yellow-tinted batter. Next, add orange-tinted batter on top until the liners are approximately ½ full.

Bake at 350°F for 26-28 minutes, or until a toothpick inserted into the center of the cupcake comes out clean.

In the bowl of a countertop mixer fitted with the paddle attachment, cream the butter on medium-high speed for 5-6 minutes, or until light and very fluffy.

Add the vanilla and powdered sugar 1 cup at a time, mixing after each addition until fully absorbed.

Add the milk and mix on medium high speed until well combined. (Note: If the frosting is too thick or thin, just add a bit of additional milk or powdered sugar.) Whip the frosting for another 3-4 minutes on high speed.

Frost the cupcakes as desired. (I used the Wilton 2D tip for these cupcakes.)

Garnish with a piece of candy corn before serving.