Fall is a great time to try out new recipes. There are many fun Halloween and autumn themed recipes you can try. Here is a recipe for candy corn cupcakes. The cake is made in layers of orange and yellow, with white frosting on top, to look like candy corns.
These cupcakes would be great for Halloween, and they are very easy to make. This recipe will make 36 cupcakes. You can easily cut the recipe in half.
Candy Corn Cupcake Ingredients:
- 2 white cake mixes
- 2 c. sour cream
- 1 c. vegetable oil
- 6 large eggs
- Yellow and orange Wilton food gel
- White cupcake liners
Preheat the oven to 350 degrees. Line your cupcake tins with the white cupcake liners. The cupcake liners need to be white because you want to be able to see the yellow and orange cake layers through the cupcake liner.
Combine cake mixes, sour cream, vegetable oil, and eggs in a large bowl and beat on low speed for 1 minute. Scrape the batter down off the sides of the bowl and then beat on medium for an additional 2 minutes.
Divide the batter in half equally between two mixing bowls. Add about 1 tsp. of orange food gel to one bowl and 1 tsp. yellow gel to the other bowl. Make sure not to transfer any food coloring from one bowl to another with your spoon or spatula.
A note on food coloring: I have always purchased inexpensive food coloring, which is fine for most baking needs like making holiday sugar cookies. I found, however, for this type of recipe the Wilton food gel produces much richer colors and is necessary if you want to have really pretty colored cupcakes. You can buy it at Walmart or any craft stores that carry cake supplies.
Next you want to create your first layer of batter. Use a spoon or standard cookie scoop to place a small scoop of yellow batter into each cupcake liner. Gently shake the cupcake tin back and forth a few times so that the cupake batter is evenly distributed in the bottom of the pan. A cookie scoop works great to create uniform cupcakes.
Create a layer of orange cupcake batter on top of the yellow, by just placing a scoop of orange on top and using the back of a spoon to gently smooth it out. The batters will not mix together.
Bake the cupcakes for 20-22 minutes or until toothpick inserted in a cupcake comes out clean. Cool cupcakes in pan for a couple of minutes and then place on a wire rack to cool completely.
Now you are ready to frost the cupcakes. For the frosting you will need:
- 2 sticks (1 c.) butter or margarine
- 1 c. shortening
- 1 package (2 lb.) powdered sugar
- 1 tbsp. vanilla
- 3-4 tbsp. milk
- Candy corns
This frosting is a little different than what I normally make. You might notice that this frosting contains shortening. Using shortening is great if you want to pipe the frosting on your cupcakes to get a swirly effect. It creates a stiffer frosting, more like what you find on a cupcake from a bakery.
Cream butter and shortening until smooth, slowly add powdered sugar and vanilla, and then gradually add the milk. Mix until smooth.
If you are going to pipe the frosting on the cupcakes you will need a frosting bag and a large decorating tip. You create the swirly effect by holding the bag at a 45 degree angle and starting at the outside of the cupcake, circling around the cupcake, towards the inside of the cupcake. There are many free online videos you can view to see exactly how this is done. Believe me, if I can do it, so can you.
Top the cupcakes with a couple of pieces of candy corn. My boys assured me that each cupcake needed three pieces of candy corn, so three it was.