Meg’s Cooking Corner

Wednesday, October 26, 2011

Candy Corn Cupcakes

With Halloween around the corner, life is busy with finding those perfect costumes, making treats for halloween parties and building excitment for the big night. I have become hooked on Pinterest, and it's been fun to find lots of great Halloween ideas there. I wanted to make some cute but simple cupcakes and loved this idea I saw here to make layers of color like candy corn. Dress up my favorite white wedding cupcake recipe with food gel, halloween liners, sprinkles and of course candy corn, and it made some cute little cupcakes!

Candy Corn Cupcakes

1 Duncan Hines white cake mix
1 cup all-purpose flour
1 cup granulated sugar
3/4 tsp salt
1 1/3 cups water
2 Tbsp vegetable oil
1 tsp pure vanilla extract
1 cup sour cream
4 large egg whites
-Add a tsp of almond extract (in addition to the vanilla) if you wish to have a different flavor.
Yellow and orange Wilton food gel (about a 1/2 tsp. of each)

Preheat oven to 325F. Place cupcake liners in cupcake pans (you'll need up to 36). In a large bowl, whisk together cake mix, flour, sugar and salt. Add remaining ingredients except for food coloring and beat with hand mixer for 2 minutes, or until well blended.

Divide batter equally into two bowls. Mix about 1/2 heaping tsp. of yellow coloring into one bowl of batter and 1/2 heaping tsp. of orange coloring into the other bowl. Stir until colors are to your liking.
Divide the yellow batter evenly among the muffin tins. I used a standard cookie scoop, which measures about 1 Tbsp. Holding the edges of each pan firmly, bang the pan a few times on the counter to level out the batter. Repeat the process with the orange batter. Fill cupcake liner about 3/4 full.  Bake for 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from oven and allow to cool for about 5 minutes in the pan and then allow to cool completely on a cooling rack. When ready, swirl the frosting onto the cupcakes using an Wilton 1M tip and garnish with sprinkles and a candy corn. Here's what the cupcake colors look like:

Frost with your favorite white frosting or use this recipe:

Wedding Cupcake Buttercream3 cups powdered sugar
1 cup butter, at room temperature
1 tsp vanilla extract
1 to 2 Tbsp whipping cream

In a large bowl, with a hand mixer, cream together sugar and butter on low speed. Mix until well blended. Increase speed to medium and beat for another three minutes. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for desired spreading/piping consistency. Yield: Enough to frost 12 cupcakes    

*This recipe doubles or triples well

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