Sunday, October 23, 2011

Candy Corn Cupcakes

Candy Corn Cupcakes

Just in time for Halloween!! These cupcake start boxed cake mix with a few modifications to the ingredients and end with homemade buttercream!

Each bite is super moist with just the right amount of sweetness!

This recipe is adapted from Our Best Bites

Cupcake Ingredients:
1 white cake mix
2 eggs
1 cup sour cream
1/2 cup milk
1/3 cup vegetable oil
Decorations: yellow & red food coloring, candy corns and Halloween sprinkles

Frosting Ingredients:
1 cup un-salted butter
4 cups powdered sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1/3 cup heavy whipping cream

Preheat oven to 350 degrees. Line a cupcake tin with paper liners.

Mix cake mix, eggs, sour cream, milk and oil until combined. Beat on medium-high speed for 3 minutes.

Divide batter in half and color one half orange and the other half yellow. I used McCormick Food Coloring. For the yellow batter, I used 50 drops of yellow food coloring and for the orange batter, I used 50 drops of yellow and 18 drops of red.

Start filling liners with 1 heaping tablespoon of orange batter. Then top with 2 tablespoons of yellow batter. Bake for 15-18 minutes. Let cupcakes cool, remove paper and decorate with a buttercream frosting, candy corn and sprinkles. Makes about 18 cupcakes.

In a mixing bowl, cream butter until fluffy. Add sugar and continue creaming until well blended. Add salt, vanilla, and whipping cream. Blend on low speed until moistened. Beat at high speed until frosting is fluffy. 

Happy Halloween!!

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