Candy Corn Cupcakes
Serves: 4
Carolyne Schoen
1 January 1970
Based on User reviews:
53
Spice
47
Sweetness
56
Sourness
38
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Line 24 cupcake cups with paper liners
3
Place cake mix in a bowl, and pour in water and vegetable oil; add 3 eggs
4
With electric mixer on low speed, beat the cake mix with water, oil, and eggs until thoroughly combined, about 2 minutes
5
Pour half the cake mix into a second bowl; divide the remaining cake mix in half, and place into 2 separate small bowls
6
Color the largest portion of the cake mix orange by mixing in 4 drops of red food coloring and 6 drops of yellow food coloring
7
Into a second, smaller bowl of cake mix, mix in 10 drops of red food coloring, 12 drops of yellow food coloring, and 6 drops of green food coloring, to color that bowl brown
8
Into the last remaining small bowl of cake mix, stir in 5 drops of yellow food coloring to color that bowl yellow
9
Spoon yellow cake batter into the bottoms of 12 prepared cupcake cups, filling them about 1/3 full
10
Spoon the brown batter into the bottoms of the remaining 12 prepared cupcake cups, filling them about 1/3 full
11
Spoon orange cupcake mix over the yellow and brown layers, filling the cupcakes about 2/3 full
12
Try not to jar or shake the filled cupcakes, to avoid mixing layers
13
Carefully place cupcakes into the preheated oven, and bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes
14
Allow to cool
15
Frost each cooled cupcake with the white frosting; place a piece of yellow, orange, and white candy corn on top of each yellow and orange cupcake
16
Place a brown, orange, and white piece of candy corn on top of each brown and orange cupcake