Candy Corn Cupcakes

While I’m away for the weekend, how about you stare at these beauties for a bit. 🙂

They taste like vanilla, but look like candy corn! So fun!

Then, with the left over icing I decided to be fun and create these little treats.

I just took melted white chocolate and wrote out the letters on parchment paper…freezed them, and brushed them with glitter!

Tada! 🙂

Have a great rest of your day!!!

Candy Corn Cupcakes

Vanilla Cupcakes

adapted from the big book of cupcakes

Ingredients

  • 2 1/2 cups unbleached all-purpose flour
  • 3 teaspoons baking powder
  • 3/4 cup unsalted butter, softened
  • 1 2/3 cup sugar
  • 1 cup egg white substitute (such as egg beaters)
  • 2 1/2 teaspoons vanilla extract
  • 1/2 cup unsweetened almond milk

How-To

  1. Preheat the oven to 350°F.
  2. Place a paper baking cup in 24 regular-sized muffin cups (filling two 12 muffin cup pans).
  3. In a bowl, combine the flour and baking powder. Set aside.
  4. In the bowl of your stand mixer, beat the butter on medium speed for about 30 seconds until fluffy.
  5. Slowly add the sugar beating for a total of about 2 minutes.
  6. Add the egg white substitute and beat until combined. You may have to scrape the sides of the bowl.
  7. Add in the vanilla extract and the milk. Beat until combined.
  8. Slowly add in the flour mixture until just blended.
  9. Divide the batter evenly, filling about 2/3 full.
  10. Bake for 15-20 minutes, or until your cake tester comes out clean.
  11. Allow them to cool in the pans for about 5 minutes.
  12. Then, remove and place the cupcakes on a cooling rack to cool completely before icing.

Cream Cheese Frosting

Ingredients

  • 1 (8 ounce) package of 1/3 fat cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups of powdered sugar
  • 2-3 teaspoons skim milk

How-To

  1. In the bowl of your stand mixer, beat the cream cheese and butter until light and fluffy.
  2. Add in the vanilla extract, beating again.
  3. Slowly add in the powdered sugar, beating in 1 cup at a time.
  4. Add in enough milk to make the icing the consistency you desire. And you can always add more powdered sugar if it gets too runny.

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10 comments

  1. I love this idea!! At first I thought you were trying to make a cupcake that tasted like candy corn, and I really didn’t get it (because candy corn are basically just pure sugar, right?!). But I love the idea of making cupcakes look like little candy corns. So cute!

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