RECIPES / Desserts
Start to Finish - 2 hours (45 minutes Active) As Halloween's most iconic candies, candy corn seemed worthy of a makeover. We've seen candy mixed into cookie dough, but we haven't seen candy corn reworked as a cupcake. Please note that no actual candy corn has been harmed in the making of this recipe, but there would be nothing stopping you from sprinkling a few over the white frosting!
Candy Corn Cupcakes
2 cups all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, room temp
1 cup granulated suger
1 teaspoon vanilla extract
1/2 teaspoon orange extract
4 whole eggs
2 egg yolks
2 tablespoons heavy cream
Yellow and Orange gel food coloring

1 cup (2 sticks) unsalted butter, rm temp
2 cups powdered sugar, sifted
2 tablespoons milk
1 teaspoon vanilla extract
Heat oven to 325 degrees
Lightly coat the cups of the muffin tin with baking spray
In a medium bowl, sift together the flour, baking powder and salt.

In another bowl, use an electric mixer to beat together the butter and sugar. Beat for 5 minutes until very light and fluffy. Beat in the vanilla and orange extracts.

In a liquid measuring cup with a pour spout, beat together the whole eggs, yolks and cream. With the mixer on medium - high, a bit at a time pour the eggs into the butter-sugar mixture. This should take about 5 minutes.

Using a spoon or spatula, gently but thoroughly fold the flour mixture into the butter and egg mixture.

Divide the batter into 2 bowls, one having slightly more batter than the other. Add several drops of yellow food coloring to the bowl with slightly more batter, then gently mix in until evenly colored. Repeat using the orange coloring for the second bowl of batter.

Divide the orange batter between the cups of the prepared muffin tin.

Transfer the yellow batter to a medium zip-close bag. Snip off one corner, then gently squeeze (pipe) the batter over the orange batter in each cup, creating 2 layers of colored cake.
Bake for 20 - 25 minutes, or until a toothpick inserted at the center comes out clean. Allow to cool for 5 minutes, then transfer to a rack to finish cooling.

Once the cupcakes have cooled, prepare the frosting.
In a large bowl, use an electric mixer to beat together the butter, sugar and milk until smooth and creamy. Add the vanilla and beat to combine.

To finish the cupcakes, overturn them so the bottoms face up. If the tops are too rounded for them to sit flat once overturned, they can be trimmed with a serrated knife.

Transfer the frosting to a zip-close bag. Cut off one corner of the bag, then squeeze the frosting into a slighty pointed mound on top of each cupcake. Makes 16 cupcakes.

Servings: 16 cupcakes

Nutritional information per serving

381 calories, 227 from fat (58% of total calories)

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