Candy Corn Cupcakes– Vanilla cupcakes dressed like candy corns.
I love candy corn! I try to wait till October to buy my first bag but this year I bought it in very early September. No shame, right?!?
I knew I wanted to bake something candy corn related but wasn’t sure what. I decided candy corn cupcakes would be great. Although, I didn’t want the cupcakes to taste like candy corn. That taste is reserved for candy corn only. In my opinion.
So, I baked with them. I used three bowls for my cake batter. I started with only a little bit in the two bowls I was adding color to. It’s easier to add to than to take away. One bowl was for the batter itself, one bowl for orange food coloring (red &yellow), the other bowl was for yellow.
I knew I didn’t want there to be a lot of yellow in the cupcake so I scooped a small scoop of orange into my cupcake liner, followed by a small scoop of yellow and ending with a small scoop of orange. Try to fill the cupcakes about 2/3 of the way full.
I used a basic, yet, very delicious white cake mix recipe to make these candy corn cupcakes. Obviously, they do not have to be decorated like candy corn to be enjoyed.
These cupcakes would be perfect for bonfires or Halloween birthday parties. I am an October baby and some years my mom would have a Halloween type party for me. One year it was Minnie Mouse. I was five. 🙂
I hope you enjoyed these. I enjoyed making them and of course sharing them with you.
Here’s a the recipe!
- 1/2 cup butter
- 1 egg
- 2 egg yolks
- 1 1/2 teaspoon vanilla
- 1 1/2 cup call purpose flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup sugar
- 1/2 cup whipping cream
- 1 cup shortening
- 1 1/2 teaspoon vanilla
- 1/2 teaspoon almond extract (I prefer to use vanilla in place of the almond)
- about 4 cups powdered sugar
- 3 to 4 tablespoons milk
- Allow butter, egg and yolks to stand at room temperature for 30 minutes or until butter is soft.
- Prepare muffin pan by lining with cupcake liners.
- Preheat oven to 350 degrees.
- In a medium mixing bowl combine flour, salt and baking powder.
- In a large mixing bowl beat butter with an electric mixer on medium to high speed for 1 minute.
- Add sugar, beating for one minute on medium-high speed.
- Add egg, egg yolks and vanilla.
- Beat until combined.
- Add the four mixture alternately with the heavy whipping cream, ending with whipping cream.
- Batter will be thick.
- Use two small bowls and spoon out a little bit of batter into each bowl. About 1/2 cup.
- Add food coloring until desired color is reached. Should only need a few drops.
- Once color is reached spoon one color at a time into the muffin cups.
- I did orange, yellow, orange.
- Bake for 18-20 minutes or until toothpick inserted in the center comes out clean.
- Allow to cool in pan before placing in wire rack to cool completely.
- In a large mixing bowl beat shortening, vanilla and almond extract (if using) with an electric mixer on medium speed for about 30 seconds.
- Gradually add 2 cups of the powdered sugar.
- Add 2 tablespoons of the milk.
- Add the rest of the powdered sugar.
- Gradually add enough of the remaining milk to make the frosting a spreading consistency.
- Makes about 3 cups.
- More frosting may be needed depending on how you frost the cupcakes.
- I placed my frosting in a pastry bag and piped it on the cupcakes using a Wilton 1 F tip.
- When preparing the batter into separate bowls you will not need as much vanilla color as orange if you layer the cake colors as I did.