This recipe is slightly adapted from Pillsbury's Easy Halloween magazine. The recipe was for mini cupcakes, making them regular sized gives you a bigger treat. So easy and wonderful for a Halloween get together.
Servings: 24cupcakes
Prep Time: 30 minutesminutes
Cook Time: 20 minutesminutes
Total Time: 50 minutesminutes
Ingredients
1box white cake mix with pudding, including ingredients for the cake mix
McCormick orange food color
McCormick yellow food color
24white cupcake liners
2containers, 1 lb each creamy white ready-to-spread frosting
orange and yellow coarse sugar
24piecesof candy corn
Instructions
Preheat oven to 350 degrees and prepare cupcake pan with cupcake liners. Prepare white cake mix as instructed on the box.
Take 3 small mixing bowls and divide the cake batter between the three bowls, about 1 1/2 cups in each bowl. In one bowl, drop 3-4 drops of yellow food color and fold in. Add more drops and mix if needed. In a second bowl, drop 3-4 drops of orange food color and fold in. Add more drops and mix if needed.
Add 2 tsp of cupcake batter of each other color at a time to cupcake liners, layering in this order, yellow, orange then white.
Bake for 15-18 minutes or according to the directions on the box. After removing the cupcakes from the oven, allow cupcakes to cool in the cupcake pan for 5 minutes before removing and placing on a cooling rack. Allow cupcakes to further cool for at least 15 minutes before frosting.
Using a large tip and decorator bag, pipe frosting onto cupcakes. Mix together 2 Tbsp each of orange and yellow coarse sugar together and sprinkle on top of each cupcake along with 1 candy corn each.
Notes
Cook's Notes: Next time, I will use the instructions on the box that says to use egg whites, this will ensure the white part is more of a pure white.Be careful, when folding in the color, do not overmix the cake batter.To make it easier, scoop each color at a time into all of the cupcake liners.from Pillsbury's Easy Halloween magazine book