BEST PUMPKIN PIE BARSCRUST/TOPPING:1 ½ c. flour½ c. light brown sugar½ t. baking soda½ t…
Candy Corn Cupcakes
| Candy Corn Cupcakes | Print |
Recipe By: Alice Morrow
Candy Corn Cupcakes
Ingredients
- 1 (15-oz.) box yellow cake mix
- 1 (16-oz.) container white cake frosting
- Yellow and red food coloring
- Candy corn
Instructions
- Line 24 standard muffin cups with paper baking cups.
- Prepare cake mix following directions on package.
- Bake following directions on package.
- Cool in pan 10 minutes. Remove and place on wire rack and cool completely.
- Divide frosting into 3 bowls. Put less than half in one bowl and dividing the remaining frosting in other 2 bowls with one having more than the other.
- Leave the smallest bowl white.
- In second bowl, drop yellow food coloring until you get the color yellow you desire.
- In the last bowl (which has most of the icing), do equal drops of yellow and red food coloring until you achieve the color orange you desire.
- Fill piping bags with different frostings.
- Frost cupcakes with orange frosting first, piping a thick circle almost to the edge of cupcake.
- Pipe smaller yellow circle on top of orange circle.
- Pipe small white dot on top of yellow circle.
- Garnish with candy corn.
- *****Icing colors can be changed to fit holidays and events.
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