Candy Corn Cupcakes

06.-41

It’s almost Halloween! I just love this time of the year. I feel like I have a better excuse to bake. Unfortunately, I have been sick quite a bit lately, which has made it difficult to enjoy my usual baking. I am better now and am officially ready to kick off the baking season.

Who am I kidding? Baking season goes all year long in my book. But nonetheless, I am so excited for fall. The weather has been incredibly nice in Denver so far, that it is a little hard to believe it is actually October.

Well, it most certainly is, and Halloween is right around the corner. If you haven’t already noticed I love to bake in themes. I love using holidays as my inspiration. Well, these cupcakes are no exception. I am personally a huge fan of candy corn, and I thought what better way to feature it in my baking than with cupcakes? They are essentially vanilla cupcakes that are dyed orange and yellow and topped with white buttercream frosting and a piece of candy corn. You can use any type of frosting you’d like for these since they are so versatile.

If you have made my rainbow cupcakes you will be great at making these. They are pretty easy to make and would look great at any Halloween party. Well, I hope you all have a fabulous Halloween, and fall season.

Recipe:


Preheat oven to 350 degrees and line muffin tins with white liners (so you can see the colors after they bake) Whisk together: egg, egg whites, 1/4 cup of the milk, and vanilla in a medium-sized bowl. Set aside.

 (In a separate bowl) Stir together: Flour, sugar, baking powder, and salt.

Add butter one piece at a time, in ten-second intervals. Mix until resembles a crumbly texture.

Slowly add the remaining 3/4 cup of milk to the dry ingredients. Mix for about 5 minutes

Add the egg mixture in 3 additions. Mix until it resembles a light batter.

Place 3/4 of batter in one bowl, and 1/4 in another. Add orange food coloring to the bowl the 3/4 of the batter, and yellow to the other batter.

place a small amount of yellow batter in each liner.

 Fill the rest of each liner with the orange cake batter.
 Bake for 18-22 minutes, or until cupcakes spring back.

Pipe cupcakes with frosting, and garnish with a piece of candy corn.



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