Friday, October 7, 2011

Candy Corn Cupcakes

This is the cutest and easiest treat for your little pumpkins this fall!

This post is about the method and not so much the recipes.You don't have to be a baker or master chef to make these adorable little candy corn cupcakes. I made my cake from scratch, but you could absolutely use a box cake mix for this one.

Let's get started!

What you'll need:
Cake mix and all necessary ingredients. Mixed, but not cooked.
yellow food coloring (I use gel color from my local cake supply store)
orange food coloring
white buttercream frosting (homemade will work best for piping, canned is not stiff enough)
candy corn candies

Divide your cake batter evenly in two bowls. 

In the first bowl, add 1/4-1/2 teaspoon of the yellow food coloring and stir until the yellow is well combined and evenly distributed.

In the second bowl, use the same method, but with the orange food coloring.

Once your cupcake pan is lined with baking cups you will spoon the batter into the cupa. Starting with the yellow batter, scoop approximately one tablespoon of batter in each baking cup. I used my Pampered Chef small scoop to ensure equal distribution. Once the yellow is done, gently tap down the batter by tapping the cupcake pan on the counter.

Next, repeat the previous steps with the orange batter. You can spread the orange gently over the yellow to make sure it covers the yellow batter, but do not stir.

Bake your cupcakes according to your recipe instructions.

When your cupcakes have cooled, frost them with white buttercream frosting. You can use the spreader method if your icing isn't stiff enough to pipe. If it is stiff enough you can use a pastry bag with the corner snipped off (if you don't have a piping tip) or you can even use a zip lock bag with the corner clipped off.

Top each cupcake with a piece of candy corn.

Stand back, enjoy the Oooh's and Aaaah's and accept the compliments. You will get them!

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