Friday, October 14, 2011

Candy Corn Cupcakes

These are about the easiest cupcakes in the world.  And they turn out so cute, everyone will be so impressed!:)  Perfect for a Halloween party at school or anywhere really!

Candy Corn Cupcakes
Recipe from Our Best Bites

1 18.25-oz. white cake mix
1 c. sour cream
1/2 c. vegetable oil
3 large eggs
1 tsp. almond extract
Yellow and orange Wilton food gel (about a heaping 1/2 tsp. of each)

Preheat oven to 350 degrees. Line 24 muffin tins with muffin liners.  Combine all ingredients except for food coloring in a large bowl and beat on low speed for 1 minute. Scrape down the sides of the bowl and then beat on medium for 2 additional minutes.

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.

Divide the yellow batter evenly among the muffin tins. I used a standard cookie scoop, which measures about 1 Tablespoon.  Repeat the process with the orange batter. Bake for 20-22 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.
Using any buttercream recipe (you can use this one...just leave don't put the coconut on top!:)) pipe frosting on top of cooled cupcakes and add a candy corn to top it off.  Too fun & cute!

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