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September 22, 2014

Candy Corn Cupcakes



Ready for a cute Halloween treat?

Candy Corn Cupcakes!!!

They’re actually just a simple white cake tinted three different colors and decorated with candy corns – it doesn’t get much easier.

To make these, line 2 muffin tins with paper liners (24).  Take your favorite white cake mix (my favorite white for cupcakes is listed below) and use a small scoop (about 1 tablespoon) to drop some white batter into each muffin cup.

Next, tint all of the remaining cake batter yellow with gel food coloring.  Then, use the small scoop to add yellow batter directly on top of the white in each muffin cup.



Last, tint all of the remaining yellow batter orange with gel food coloring.  Split the orange batter evenly between the muffin cups, directly on top of the yellow batter.  Bake according to package directions and frost as desired, decorating with candy corns!  That’s it!


Happy Halloween!

Idea inspired by An Affairfrom the Heart
  

My Favorite Vanilla Cupcakes

1 (15 oz) box white cake mix
1 (3.9 oz) vanilla instant pudding
4 egg whites
8 oz sour cream
3/4 cup canola oil
2 tsp vanilla extract
½ cup water

Preheat the oven to 350 degrees F an line muffin tins with paper liners.

Mix all of the ingredients in the bowl of a stand mixer until smooth.  Divide the batter evenly between the liners and bake for 25-28 minutes.  Cool completely before frosting.

Makes 24-28 cupcakes



4 comments:

  1. What size cake mix do you use? They seem to vary. Thanks!

    ReplyDelete
    Replies
    1. I use the stand size box (US) that makes a 2-layer cake or 24 cupcakes.I typically use Betty Crocker or Pillsbury.

      Delete
  2. This has absolutely nothing to do with the adorable cupcakes. Can you please tell me where you found the tiny mason like jars under the cupcake in the photo. I have searched everywhere with no luck. Than you.

    ReplyDelete

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