Candy Corn Cupcakes
This recipe is slightly adapted from Pillsbury's Easy Halloween magazine. The recipe was for mini cupcakes, making them regular sized gives you a bigger treat. So easy and wonderful for a Halloween get together.
Servings: 24 cupcakes
Ingredients
- 1 box white cake mix with pudding, including ingredients for the cake mix
- McCormick orange food color
- McCormick yellow food color
- 24 white cupcake liners
- 2 containers, 1 lb each creamy white ready-to-spread frosting
- orange and yellow coarse sugar
- 24 pieces of candy corn
Instructions
- Preheat oven to 350 degrees and prepare cupcake pan with cupcake liners. Prepare white cake mix as instructed on the box.
- Take 3 small mixing bowls and divide the cake batter between the three bowls, about 1 1/2 cups in each bowl. In one bowl, drop 3-4 drops of yellow food color and fold in. Add more drops and mix if needed. In a second bowl, drop 3-4 drops of orange food color and fold in. Add more drops and mix if needed.
- Add 2 tsp of cupcake batter of each other color at a time to cupcake liners, layering in this order, yellow, orange then white.
- Bake for 15-18 minutes or according to the directions on the box. After removing the cupcakes from the oven, allow cupcakes to cool in the cupcake pan for 5 minutes before removing and placing on a cooling rack. Allow cupcakes to further cool for at least 15 minutes before frosting.
- Using a large tip and decorator bag, pipe frosting onto cupcakes. Mix together 2 Tbsp each of orange and yellow coarse sugar together and sprinkle on top of each cupcake along with 1 candy corn each.
Notes
Cook's Notes:
Next time, I will use the instructions on the box that says to use egg whites, this will ensure the white part is more of a pure white.
Be careful, when folding in the color, do not overmix the cake batter.
To make it easier, scoop each color at a time into all of the cupcake liners.
from Pillsbury's Easy Halloween magazine book
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