Friday, October 14, 2011

Candy Corn Cuppy-Cakes

Candy Corn Cuppy-Cakes!

These cupcakes are darling, and will be a festive and colorful addition to your celebration; cute enough for the kids, but sophisticated enough for the grown-ups too!

1 18.25-oz. white cake mix (I prefer Duncan Hines)
1 c. sour cream
1/2 c. vegetable oil
3 large eggs
1 tsp. almond extract
Yellow and orange food gel (about a heaping 1/2 tsp. of each)
A double batch of Perfect Cupcake Frosting & Filling (click for recipe)

Preheat oven to 350 degrees.
Line 2 24-cup muffin tins with white paper liners (although you may not make it to 24 cupcakes)
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; you should have about 2 1/4-2 1/2 c. of batter in each bowl
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 Tbsp. I only had enough to make 20 cupcakes with the cups filled about halfway
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
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.
When ready, frost the cupcakes and garnish with a candy corn

Recipe and photos from:

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