Preheat your oven to 350 degrees F. Line 2 muffin tins with 18 paper liners; set aside.

In a medium bowl, beat the sugar, butter and cotton candy floss together. Add the egg whites, and both extracts and mix until combined.

In another bowl, sift together the cake flour, baking powder and salt. Add the dry ingredients to the wet ingredients and mix on medium speed. Add the milk a little a time until mixed together. Add the food coloring until you get desired color. Mix in the Cotton Candy Sugar Crunch.

Divide the batter between the baking cups filling about 3/4 full.

Bake for approx. 18-20 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely before decorating

Cream together the butter, cotton candy flavoring and extract until smooth.

Add in the confectioners sugar about a cup at a time, alternating with the heavy cream until the frosting is light and fluffy.

Divide the frosting between two bowl. Add blue to one and pink to the other until you get the desired shades you want. Start with one drop and go from there, blending really well in between to ensure that's the final color result.

In a piping bag already fitted with desired tip, spoon some of one color of the frosting down one side of the piping bag. Spoon the other color down the other side of the bag. Yes, you will get some colors mixed here and there, and that's okay. It looks amazing.

Pipe your frosting onto your cooled cupcake and top with a sprinkling of Cotton Candy Sugar Crunch and a fluffy piece of cotton candy floss.