Candy Corn Cupcakes
You can tell that my childhood favorite holiday is rounding the corner!! We've combined our love for a Halloween favorite.....candy corn......with cupcakes!! Who can resist?
Candy Corn Cupcakes
1 (16.5-oz) box white cake mix
3 large eggs
1 cup water
1/4 cup vegetable oil
2 teaspoons vanilla extract
1 tablespoon yellow food coloring
1 tablespoon orange food coloring
Creamy Marshmallow Frosting (recipe follows)
Preheat oven to 350 degrees and like two muffin pans with cupcake liners. Set aside.
Place cake mix, eggs, water , oil, and vanilla in a large mixing bowl and using an electric mixer beat for 1 minute on medium speed. Increase mixer speed to high and continue beating for 2 more minutes.
Place half of batter in a separate bowl. Add orange food coloring to one bowl and yellow to the other. Mix well.
Evenly divide yellow batter among muffin cups. Repeat with orange batter.
Bake for 18 to 22 minutes, until tops are firm. Remove from oven and cool in pan for 10 minutes. Remove to wire racks to cool completely.
Place Marshmallow Frosting in a pastry bag with a large round tip. Garnish with candy corn. Store in refrigerator.
Creamy Marshmallow Frosting
1 (8-ounce) package cream cheese, softened
1 cup confectioners’ sugar
1 teaspoon vanilla extract
1 (7-oz) container marshmallow creme
1 (8-oz) container frozen whipped topping, thawed
In a large bowl, beat cream cheese until smooth. Add confectioners’ sugar and vanilla and beat until combined.
Add marshmallow creme and beat until well mixed, about 2 minutes. Add whipped topping and beat just until mixed in.
Makes about 2 dozen! Enjoy and share with a friend (or two)!
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