CANDY CORN CUPCAKE RECIPE RECIPES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 24 cupcake cups with paper liners.
• Place cake mix in a bowl, and pour in water and vegetable oil; add 3 eggs. With electric mixer on low speed, beat the cake mix with water, oil, and eggs until thoroughly combined, about 2 minutes. Pour half the cake mix into a second bowl; divide the remaining cake mix in half, and place into 2 separate small bowls.
• Color the largest portion of the cake mix orange by mixing in 4 drops of red food coloring and 6 drops of yellow food coloring. Into a second, smaller bowl of cake mix, mix in 10 drops of red food coloring, 12 drops of yellow food coloring, and 6 drops of green food coloring, to color that bowl brown. Into the last remaining small bowl of cake mix, stir in 5 drops of yellow food coloring to color that bowl yellow.
• Spoon yellow cake batter into the bottoms of 12 prepared cupcake cups, filling them about 1/3 full. Spoon the brown batter into the bottoms of the remaining 12 prepared cupcake cups, filling them about 1/3 full. Spoon orange cupcake mix over the yellow and brown layers, filling the cupcakes about 2/3 full. Try not to jar or shake the filled cupcakes, to avoid mixing layers.
• Carefully place cupcakes into the preheated oven, and bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Allow to cool.
• Frost each cooled cupcake with the white frosting; place a piece of yellow, orange, and white candy corn on top of each yellow and orange cupcake. Place a brown, orange, and white piece of candy corn on top of each brown and orange cupcake.

Steps:

• Heat oven to 350°F. Place paper baking cups into 24 muffin pan cups; set aside.
• Combine all cupcake ingredients in bowl; beat on low speed until combined. Increase speed to medium; beat until well mixed.
• Spoon batter evenly into muffin cups. Bake 18-22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pan; remove to cooling rack. Cool completely.
• Combine 1 1/2 cups butter, powdered sugar and vanilla in bowl. Beat on medium speed until creamy. Add marshmallow crème; continue beating until well mixed. Add orange juice, tablespoon at a time, until frosting is spreading consistency.
• Spoon 1 1/2 cups frosting into one bowl; tint with yellow color. Place 1 1/4 cups frosting into second bowl; tint with orange food color.
• Place yellow, orange and white frosting each into separate piping bags fitted with star tips. Pipe yellow frosting in swirled circle pattern onto each cupcake; pipe orange frosting onto yellow frosting. Top with white frosting to create candy corn colors. Place 1 candy corn into white frosting, if desired.