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. 


 
Pinterest Link

Comments

Post a Comment

Popular posts from this blog

Spaghetti Squash with Southwest Chicken

Image
After years of cooking and sharing recipes, I have finally put together my blog site. Its been a long journey in cooking for friends and family. It wasn't until recently that I was given the confidence to actually create a blog and share everything I have learned and am still learning in the kitchen. I recently was given the opportunity to air on live tv with Good Day Sacramento.  It was quite the experience. Friends and family told me I was a natural on tv, but what they didn't see on tv was how extremely nervous me. My mom and my husband were there calming me down.  After each take, I would let out a big "Whew" and ask how I did.  Apparently my nervousness did not show when the camera was rolling. Thank Goodness! I would like to share the recipe of my dish on Good Day Sacramento with all of you. Spaghetti Squash is that ingredient that we all seem to forget about. It's amazing and very good for you to eat. I think when people look at a spaghetti squash,
Read more

Our Sourdough Adventure - The Skinny on a Starter.

Image
 To say I love bread would be an understatement. This year we decided on more than one occasion to take up the joy of undertaking the art of sourdough. Earlier in the year, my little starter went rancid because I forgot to feed my baby, but this time around, I am committed and I plan on keeping my starter for years.  This time around with my, or should I say our Sourdough Starter, because I wanted to teach my kids some life skills and what better way to teach them these amazing life skills, then with the art of making this amazing sourdough starter. It's fun too!!!! Nicholas was totally into it! He wanted to be the "SOURDOUGH MASTER" as he called it.  So, I let him join me in the kitchen for this fun little adventure. And it's been quite the adventure of feeding our little Sourdough Baby/babies... I'll get into the babies later... Just don't do what I did and go overboard. I had I think about 6 starters at once going. I didn't think it through. LOL I have
Read more

Thanksgiving Leftovers Breakfast

Image
Are you ever stumped on what to do with all the leftovers in your fridge? Do you ever look at those leftovers on Day 2 and think, if I have to eat turkey or ham one more time....... Well let me tell you, you can make different things with those amazing leftovers in your fridge!!!  I am all about zero waste in our house, so I really like to get creative if I can and that's just what I did this morning and it's what I'm about to do tonight for dinner... and no one will ever know!!! It's going to make completely different meals using those leftovers you have right there in your fridge.  Some go for Turkey soup, Turkey ala king (which actually use to be my favorite as a kid), turkey pot pie, etc. But why just go for the basics when we can kick it up even further and have some fun with these leftovers... I don't know about you, but most of the time when I throw something into a casserole, we eat it for the first and maybe the second night and then I'll end up throwin
Read more