Candy Corn Cupcake Trifles Food
CANDY CORN CUPCAKE TRIFLES
Treat your guests with these layered candy corn cupcake trifles that are made using Betty Crocker™ Super Moist™ vanilla cake mix and frosting - a tasty dessert treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make cake mix as directed on box, using water, oil and eggs. Divide batter in half; tint half of batter orange and other half yellow. Divide each color batter evenly among muffin cups.
- Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.
- Remove paper baking cups. Cut each cupcake in half horizontally. In each jar, place 1 yellow cupcake half and 1 orange cupcake half. Spoon 1 container of frosting into 1-gallon resealable food-storage plastic bag; seal bag. Cut off about 1/2-inch corner of bag. Twist bag above frosting; squeeze bag to pipe frosting over orange cupcake in each jar. Sprinkle evenly with 1 cup of the candy corn. Repeat layers with remaining cupcake halves, second container of frosting and remaining 1/2 cup candy corn.
Nutrition Facts : Calories 603, Carbohydrate 92 g, Fat 4 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 413 mg
SPIKY CANDY CORN CUPCAKES
Steps:
- In a bowl stir together the white frosting with enough yellow food coloring to match the color of the bottom of the candy corn. Ice the cupcakes with the yellow frosting.
- Starting from the center and working your way outwards in a circular pattern, put the candy corn on the icing of each cupcake.
- Arrange the cupcakes on a platter and serve.
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