Candy Corn Cupcakes!

Candy Corn is here to cheer us up as we gradually let go of the short summer we just enjoyed.

Even if you think candy corn is gross, you can't deny, it is a staple of the chilly..tingly..blissful Fall that lies ahead ♥ 

While making the candy corn cupcakes , I always ask myself..what color comes first in a piece of candy corn?  The yellow or the orange or the white?  Deep thoughts..

Or an excuse to shop the sprinkles aisle at my local Bulk Food Shoppe and do some yummy research.

If my dad doesn't eat all my research (he loves to eat my sweets from the bulk shoppe), I can use these gummi candy corns as cupcake toppers!

Tripled Candy Corn Cupcakes

(Candy Corn on the inside, Candy Corn Frosting Swirl, and GIANT Candy Corn Gummies on top).

Yellow on the bottom.

Orange in the middle.

White on top ♥

The inside even looks like a piece of candy corn. ♥

My candy corn cupcakes are vanilla almond, but when you eat one, your inner kid kicks in and believes that they taste like candy corn! 

This is how I turn a cupcake into a piece of candy corn.

I start with a white batter (see a delicious recipe below)

The two edible colors I use are from Americolor:  Electric Yellow and Electric Orange Gel Paste.

I divide the batter into two separate bowls and color each bowl a separate color a candy corn color story.

Using a small cookie scoop, I layer one scoop of yellow on the bottom of the cupcake liner,

I repeat with the orange on top of the yellow batter to make a "striped" effect, and fill the cupcake liner about 1/2 full.  I bake at 325 for about 22 minutes ♥ Sometimes I change it up and leave some of the batter white and add a white "dome" on top of each cupcake like real candy corn.

Super puffy candy corn cupcakes!!

The candy corn cupcakes look really good with rainbow owls on top too ♥

(almonds for the "feathers", white candy wafers, multi-colored m&ms for the eyes, and sunflower seeds for the beek!) For rainbow technique, see my rainbow cupcake blog here!

They also look good with Halloween costumes!

Maybe I'll dress up as Lucille Ball with my friend Alicia as Ricky again ♥

Or how cute would it be to be Lucille Ball wearing a cupcake costume?!

Fall Inspiration is everywhere.

And it all started with candy corn.

I've got a treat for you. (I'm more into the treat side instead of the tricks).

The Bake At Home Version of the Amanda Cupcake Candy Corn Cupcakes!

(I recommend these for this year's Halloween Party):

Ingredients Needed:
White Cake Mix (Betty Crocker works well if you buy in the local store)

1 1/2 Cups Buttermilk, room temperature (in place of the water on the box)

4 eggs, room temperature

3.9-4 oz White Chocolate Instant Pudding

1 1/2 teaspoons of Almond Extract

½ Cup Vegetable or Canola Oil

Light colored cupcake tin

White Cupcake Liners (this recipe makes about 18 cupcakes)

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Instructions:

1. Preheat oven to 325.

2. Line your cupcake pan with cupcake wrappers.

3. In a bowl or a stand mixer cream eggs, vegetable oil, and dry box of pudding mix.

4. Gradually add remaining ingredients, little by little until everything is evenly blended, scraping bowl down in between to make sure all ingredients are evenly mixed).  I don’t dump everything in the bowl all at once.  When doctoring a cake mix, I treat this like I am mixing ingredients from scratch so that all ingredients are evenly blended/mixed.

5.  Take out 2 separate bowls, divide batter in half into each bowl.
6.  For Electric Yellow:  Mix a few small drops of Americolor gel paste in one vanilla batter bowl.

7.  For Electric Orange:  Mix a few small drops of Americolor gel paste in one vanilla batter bowl.
**The more color you add, the more vibrant it will get.
8.  Using a small cookie scoop for each color, scoop the yellow batter onto the bottom of the cupcake liner. Dip your second scoop into the orange batter and layer this orange batter on top of the yellow. Fill cupcake liner about 1/2 full and let bake for appx 325 min.

**Once cupcakes are cooled, frost to your heart's delight and top each cupcake with an candy corn gummy treat!  (I bought mine at Greenville Bulk Food Supply).

Frosting Recipe (for coloring, use same technique and colors as the candy corn batter technique):

13-14 oz Marshmallow Fluff or Cream

1 lb butter

1 T Vanilla Extract

Dash Salt (to lessen the sweetness a tad)

8 Cups Powdered Sugar (depending on how thick you want your frosting to be-use less for creamier frosting and more for thicker swirls)

• Use a spatula to scrape the fluff and the butter out into your stand mixer.
• Mix well until fluffy and well blended.
• Gradually add a pinch of salt and vanilla extract.
• Now add your powdered sugar, slowly until the frosting reaches desired consistency.
• (The more powdered sugar you add—the more stiff the frosting will be for decorating, so you will get a "point" that looks just like a piece of candy corn when piping on with a 1A round decorating tip.)