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Candy Corn Cupcakes

October 8, 2010

If there is one thing that just screams Halloween, it’s candy corn. I selfishly buy a bag (Brach’s, good stuff!) the minute I see it come out on the shelves and stash it away–just for me.

My kids love candy corn too, and have had a lot of fun trying to come up with recipes. We came across this candy corn cupcake recipe and just had to try it. But also make sure you scroll down to the bottom of the page to view some more great candy corn recipes!

CANDY CORN CUPCAKES

Cupcake Ingredients –Adapted from OurBestBites

1 18.25oz box white cake mix (I used Dr Oetkers organic, but any cake mix will do–even gluten free!!)

1 cup sour cream

1/2 cup olive or vegetable oil

3 eggs

 1 teaspoon almond extract (optional)

Orange and red food dyes ( I use India Tree vegetable extract food dyes, but any kind will do)

Preheat oven to 350 degrees. Lightly grease muffin cups and set aside for later use.

In a mixer, blend all ingredients (except the food dyes) together until smooth. (About two minutes on medium speed). Divide the batter into two different bowls. Add yellow food dye to one bowl and mix until desired color is achieved. In the other bowl, mix a combination of red and yellow food dyes. (Approximately 20 drops of yellow to 8 drops of red) and mix until your desired color of orange  is achieved.

 Note: I’ve noticed when using food dyes versus traditional dyes that sometimes the hue will come out a little different after cooking than traditional dyes.

Spoon approximately 1 tbsp of yellow batter into the bottom of a greased muffin cups. On top of the yellow batter, spoon 1-1 1/2 tbsp of orange batter. Muffins should only be filled about halfway in the muffin cup.

Bake at 350 degrees for approximately 20-25 minutes.

Remove from oven and allow to cool completely before frosting.

FROSTING

We used this marshmallow creme frosting recipe. Alittle too sweet for my husband and I, but the kids loved it!

You can also use the frosting recipe from Our Best Bites. Delicious!!

  • 1 1/3 cups, margarine softened
  • 2 cups marshmallow creme (7 oz tub)
  • 1 tablespoon vanilla extract
  • 1 teaspoon almond extract  (optional)
  • 1 -1 1/2 teaspoon milk
  • 2 2/3 cups powdered sugar
  • In a bowl, mix together the marshmallow creme and butter until the mixture becomes smooth. Add in the vanilla, almond extract (optional) and milk until well blended. Slowly add in powdered sugar until well incorporated. You may need to add a little more powdered sugar or milk (one teaspoon at a time) until frosting reached desired consistency.

    Frost cupcakes.

    RELATED CANDY CORN RECIPES

    Candy Corn Cookies” by Red Couch Recipes

    Homemade Candy Corn” by Homemade Dessert Recipes

    Candy Corn Kisses” by Sugarcrafter

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    One Comment leave one →
    1. October 11, 2010 4:37 pm

      Those look sooooooooo yummy. I love the surprise of the cookie in the bottom!

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