Post by Kathy on Aug 24, 2016 23:16:26 GMT
Candy Corn Cupcakes
These are the show stopper! I made some for my son to take to his work picnic and they won 1st prize! I also gave some to my parents, some to a co-worker of my hubby's and we had some! Got rave reviews all around! Delicious, so cute and fall-ish! Very easy to make and we love the New Cool Whip Frosting so I used that to frost these! One tub will frost 20 cupcakes and it is the best whippy dip frosting I've ever tasted! If you haven't tried it, you need to! I made a frosting for these and I let my cream cheese get a little to soft so it wasn't thick enough for my liking and I was piping the frosting so I used the next best thing in my eyes and I'm glad I did! The frosting I made has sat in the fridge and is perfect now so I think I'll make some brownies and frost them!
Mixing sour cream in the cake mix with very little water (1/3 cup water) made it a little bit thicker than usual but it paid off in the end! The cupcakes were so moist and so much like something you'd get from a bakery! I was very happy with the outcome! These babies would be great for any Halloween party or any fall themed dessert!
Recipe from Our Best Bites
1 (16.25 ounce) white cake mix
¾ cup sour cream
1/3 cup vegetable oil
3 large egg whites
1 teaspoon almond extract
1/3 cup water
Yellow and orange food coloring (I like the gel)
white cupcake liners
your favorite white frosting (I used the New Cool Whip Vanilla Frosting found next to the regular Cool Whip)
candy corn pieces
Preheat oven to 325° for dark coated pans or 350° for lighter color pans.
Line muffin tins with white paper liners.
Combine first 6 ingredients in a large bowl and beat on low speed for 1 minute then switching to high speed for 2 more minutes.
Divide batter equally into two bowls. Mix yellow coloring into one bowl of batter and orange coloring into the other bowl. Add until your desired color for each.
Divide the yellow batter evenly among the muffin tins, which 1 heaping tablespoon or a little less seemed perfect. 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.
