Since I didn't get to posting a "Sweet Sunday" dessert recipe this week (or for the past two months that is), I thought I'd do a mid-week dessert so you can stop worrying about what you're going to bring to your child's classroom Halloween party.When I think Halloween, I think Candy Corn. Whether you love it or hate it, it's a Halloween staple. Did you know they now have caramel candy corn? Um yumm! Thanks to Our Best Bites, you can look very Martha Stewart'esk with these festive Candy Corn Cupcakes.
~Candy Corn Cupcakes~
Ingredients:
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 Wilton food gel (about a heaping 1/2 tsp. of each)
A double batch of Perfect Cupcake Frosting and Filling
Directions:
1) 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.
2) Divide batter equally into two bowls; you should have about 2 1/4-2 1/2 c. of batter in each bowl.
3) 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.
4) 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.
5) When ready, frost the cupcakes and garnish with a candy corn. When you cut them open, they look like this:
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