Candy Corn Cupcake Minis

It’s never too early to start thinking about what you’re going to make for your Halloween guests this year.  Heck, I start thinking about costumes MONTHS in advance.  But that’s just me… I’m a Halloween nut.

I made these petite treats last year for my friend Jacob’s Halloween shin-dig (see completely embarrassing photos here).  They are finger-friendly, super cute and tasty too.  Perfect for any sweet-tooth snackers.

I found it easiest to plop my batter into a homemade pastry bag in order to get the batter into the muffin liners… and by “homemade pastry bag” I mean the zip-lock method.  It saved me from a big disastrous mess.

First line your mini muffin pans with mini paper liners — they’re too cute!  Combine all ingredients for the cake except for the 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 another 2 minutes.

Divide batter equally into two bowls.  You should have about 2 1/4 to 2 1/2 cups of batter in each bowl.  Mix the yellow food coloring into one bowl and the orange coloring into the other bowl.  Add more if necessary.

Divide the yellow batter evenly among the muffin tins.  Bang the pan a few times on the counter to even out the batter.  Repeat the process with the orange batter, filling to about 3/4 of the way full.  Bake in preheated oven for 11 to 13 minutes or until an inserted toothpick comes out clean.  Allow to cool.

While your cakes cool, beat all ingredients for the frosting for 3-5 minutes until smooth and creamy.  Ice cupcakes once cooked and decorate with candy corn.

Recipe adapted from Our Best Bites.  

Candy Corn Cupcake Minis

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yields: 4 dozen mini cupcakes

Candy Corn Cupcake Minis

Ingredients

    For the cake:
  • One 18.25-ounce box of white cake mix (I used Duncan Hines)
  • 1 cup sour cream
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla or almond extract
  • yellow and orange food color (about 1/2 teaspoon of each)
  • For the frosting:
  • 3 tablespoons flour
  • 1/2 cup milk (whole milk is best)
  • 1/2 cup real butter
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract

Directions

  1. Preheat the oven to 350 degrees F. Line mini muffin pans with paper liners.
  2. Combine all ingredients for the cake except for the 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 another 2 minutes.
  3. Divide batter equally into two bowls. You should have about 2 1/4 to 2 1/2 cups of batter in each bowl. Mix the yellow food coloring into one bowl and the orange coloring into the other bowl. Add more if necessary.
  4. Divide the yellow batter evenly among the muffin tins. Bang the pan a few times on the counter to even out the batter. Repeat the process with the orange batter, filling to about 3/4 of the way full. Bake in preheated oven for 11 to 13 minutes or until an inserted toothpick comes out clean. Allow to cool.
  5. While your cakes cool, beat all ingredients for the frosting for 3-5 minutes until smooth and creamy. Ice cupcakes once cooked and decorate with candy corn.
http://foodiemcbooty.com/candy-corn-cupcake-minis/

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