• Preheat the Oven and Prepare the Muffin Tin - Preheat the oven to 350 degrees Fahrenheit and line the muffin tin with cupcake liners.
• Cream the Butter and Sugar - With the electric mixer using a paddle attachment, cream the butter until fluffy. Add the sugar and continue creaming. Once the mixture is fluffy, add in the cotton candy extract or vanilla extract.
• Add the Eggs - Once the vanilla has been incorporated into the mixture, add the eggs. Add the eggs in one at a time, incorporating well after each addition.
• Combine the Dry Ingredients - In a medium bowl, sift the cake flour, baking powder, and salt. Mix until combined.
• Add the Dry Ingredients and Milk Into the Wet Ingredients - Alternate adding the milk and dry ingredients into the wet ingredients. Mix well after each addition, until all the ingredients are combined.
• Bake the Cupcakes - Pour the batter into the cupcake liners, filling them 2/3 full. Bake the cupcakes for 20-25 minutes or until a toothpick inserted into the middle comes out clean. Allow the cupcakes to cool on the wire rack.

Make the Frosting

• Add water to a medium saucepan and heat to a simmer and add a heat-proof bowl on top, or use a double broiler. Add the egg whites and sugar to the bowl, whisking for about three minutes, or until the sugar is dissolved.
• Beat the mixture on high with an electric mixer for about 15 minutes, or until cool. Add the butter in one tablespoon at a time, incorporating well after each addition. Next, add the vanilla extract and food coloring to achieve a pink color, mixing until fully incorporated.
• Add the cotton candy to the frosting by pinches, carefully mixing until just incorporated. Frost the cooled cupcakes and top with a pinch of cotton candy.