Candy Corn Cupcakes

Since Good Day Sacramento was coming to my home yesterday morning, I wanted to make something special for them to take with them as a Thank You. 

This news feed was about a fun Halloween dish, so I decided to bake something to go with that theme and baked cute Candy Corn Cupcakes.

They came out so cute! 


I hope everyone enjoyed these. My husband and kids sure loved these cupcakes, of course Nicholas just eats the frosting!

Cake:
4 1/2 cups sifted cake flour (not self-rising)
2 tbs. baking powder
3/4 tsp. salt
1 1/2 cups milk
1 tbs. pure vanilla extract
1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter, softened
2 1/4 cups sugar
7 large egg whites
Yellow and orange Wilton food gel (about a heaping 1/2 tsp. of each)

Cream Cheese Buttercream Frosting:
2 stick butter (1 cup), softened
3 (8oz) packages cream cheese, softened
6 cups powdered sugar
1 tsp. vanilla extract

Instructions:
Preheat oven to 350 degrees. Line cupcake or muffin tins with papers; set aside. Into a medium bowl, sift together cake flour, baking powder, and salt. Combine milk and vanilla in a glass measuring cup.

Place butter in the bowl of an electric mixer fitted with the paddle attachment, and beat until pale and creamy. With mixer on medium speed, gradually add sugar in a steady stream; continue beating until light and fluffy, about 3 minutes. Reduce speed to low.

Add flour mixture to butter mixture in three batches, alternating with the milk mixture and starting and ending with the flour. Do not overbeat.

In a clean bowl of electric mixer fitted with the whisk attachment, beat egg whites on medium-high speed until stiff peaks form. Fold one-third of the whites into flour mixture to lighten. Fold in remaining egg whites in two batches, being careful not to deflate the whites.

Divide batter equally into two bowls; you should have about 2 1/4-2 1/2 c. of batter in each bowl.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.

Divide the yellow batter evenly among the muffin tins. I used a standard cookie scoop, which measures about 1 Tbsp. 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. When ready, frost the cupcakes and garnish with a candy corn.

For Frosting:
  1. Whip together butter & cream cheese on medium high speed until well blended and fluffy, approximately 1-2 minutes.
  2. Reduce speed to low and slowly blend in powdered sugar. 
  3. Once sugar is blended in, increase speed to medium and beat well for another 1-2 minutes until smooth. 


 
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