Preheat oven to 350 degrees F and place liners in two mini cupcake pans.

Whisk flour, baking powder, and salt in a bowl and set aside.

Beat butter until fluffy, about 3 minutes.

Add sugar until combined.

Add eggs one at a time.

Beat in extract.

Add flour mixture and milk alternating a bit at a time.

Place a ziplock bag in a large drinking glass by stuffing one corner down into the bottom of the glass. Fold the opening over and fill it with the batter.

Squeeze excess air out of the bag, zip it closed, and snip a small hole in one corner of the bag.

Twist the top part of the bag, squeeze, and fill the cupcake liners 3/4 of the way.

Bake for about 10-15 minutes or until a knife inserted in one of the cupcakes comes out clean.

Remove from oven and cool completely.

Bring water to a boil in the microwave or stovetop.

Pour in sugar stirring constantly until dissolved.

Let cool.

Add meringue powder and whip for 10 to 15 minutes until the mixture is stiff, like beaten egg whites.

Load the mixture into a disposable pastry bag or zip lock using the method above and snip a hole in the corner.

Pipe swirls onto the cupcakes and place finished cupcakes in the freezer for at least 4 hours.

Place yellow candy melts and 1 tablespoon of the crisco in a microwave. Melt the candy in a microwave-safe bowl for 30 seconds at a time on high, stirring the mixture in between until it's smooth.

Remove cupcakes from the freezer. One at a time, submerge the cupcake in the melted yellow candy hold it upside down over the mixture, and let the excess drip off. Place it in the fridge.

Microwave the orange-colored melts. Remove cupcakes a few at a time at a time from the fridge and submerge the cupcake 3/4 of the way to leave the bottom part yellow. Place in Fridge.

Microwave a smaller amount of the white melts and dip the tip of the cupcakes in the white color. Place in the fridge for 16 minutes, then serve.