These Candy Corn Cupcakes are flavorful! A doctored cake blend makes these very clammy sweet corn hued cupcakes. These Candy Corn Cupcakes are an extraordinary formula for Halloween!
For you treat corn haters, these cupcakes don't have an aftertaste like sweet corn – simply ordinary cupcakes that resemble treat corns. I used to feel that I adored sweet corn and now I understand I just like it. Which is the reason treat corn cupcakes that don't really suggest a flavor like sweet corn works for me.
I considered making these last year and thought I was sooo unique to think about layering them in treat corn hues.
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INGREDIENTS
- 1 white cake mix
- 2 eggs
- 1 cup sour cream
- 1/2 cup milk
- 1/3 cup vegetable oil
- Garnish: candy corns and orange sprinkles
Buttercream Frosting:
- 1 cup butter
- 4 cups powdered sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/3 cup heavy whipping cream
INSTRUCTIONS
- Preheat oven to 350 degrees and line cupcake pan with paper liners.
- Combine all ingredients in a large bowl until incorporated. Scrape sides of bowl and then beat on medium-high speed for 3 minutes.
- Divide batter in half and color one half orange and the other half yellow. Wilton has color gels that are really vivid. You can find them at craft stores.
- Fill paper liners with about 1-2 Tablespoons of yellow batter. Then top with 1-2 Tablespoons of orange batter. Bake according to cake mix package directions - about 15-18 minutes. Cool cupcakes and frost with your favorite frosting and garnish with a candy corn and sprinkles. Makes 18 cupcakes.
- For the Buttercream frosting: In a mixing bowl, cream butter until fluffy. Add sugar and continue creaming until well blended. Add salt, vanilla, and whipping cream. Blend on low speed until moistened. Beat at high speed until frosting is fluffy.
For more detail : bit.ly/2lRm9VH
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