Candy Corn Cupcakes Food

SPIKY CANDY CORN CUPCAKES

Spiky Candy Corn Cupcakes image

Provided by Sandra Lee

Categories dessert

Time 30m

Yield 6 cupcakes

Number Of Ingredients 4

Ingredients

1 can white frosting
Yellow food coloring
1/2 dozen store-bought un-iced vanilla cupcakes
1 large bag yellow, orange, and white candy corn

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.

CHOCOLATE CANDY CORN CUPCAKES

Chocolate Candy Corn Cupcakes image

My oldest son asks me to make these cupcakes every year for his class Halloween party. I always get compliments about how tasty and cute these treats are. -Nicole Clayton, Prescott, Arizona

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 8

Ingredients

1 package fudge marble cake mix (regular size)
1 cup sour cream
2 large eggs, room temperature
1/2 cup 2% milk
1/3 cup canola oil
Orange paste food coloring
1 carton (8 ounces) frozen whipped topping, thawed
Chocolate candy corn

Steps:

Line 24 muffin cups with paper liners., Reserve cocoa packet from cake mix. In a large bowl, combine cake mix, sour cream, eggs, milk and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer half of the batter to a small bowl; tint orange with food coloring. To other half of batter, stir in contents of cocoa packet., Divide chocolate batter among prepared cups. Carefully top with orange batter; do not swirl. Bake and cool as package directs., To serve, top cupcakes with whipped topping and candy corn. Refrigerate leftovers.

Nutrition Facts : Calories 163 calories, Fat 9g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 113mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.

CANDY CORN CUPCAKES

Candy Corn Cupcakes image

We reimagined the classic fall candy as tri-color, chocolate-drizzled cupcakes. Aren't you glad we have a good imagination?

Provided by My Food and Family

Categories Recipes

Time 1h35m

Yield 24 servings

Number Of Ingredients 7

Ingredients

1 pkg. (2-layer size) white cake mix
1/4 cup (about 1/2 of 3-oz. pkg.) JELL-O Lemon Flavor Gelatin
8 drops yellow gel food coloring
1/4 cup (about 1/2 of 3-oz. pkg.) JELL-O Orange Flavor Gelatin
10 drops orange gel food coloring
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate broken into pieces
1-1/2 cups COOL WHIP Whipped Topping (Do not thaw.)

Steps:

Heat oven to 350ºF.
Prepare cake batter as directed on package; divide evenly into 3 bowls.
Add lemon gelatin mix and yellow food coloring to batter in one bowl; mix well. Repeat with orange gelatin mix, orange food coloring and second bowl of batter. Spoon remaining batter into 24 paper-lined muffin cups, adding about 1 Tbsp. batter to each. Repeat with orange, then yellow batters.
Bake 18 to 20 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min. Remove from pans to wire racks; cool completely.
Microwave chocolate and 1 cup COOL WHIP in microwaveable bowl on HIGH 1-1/2 min. until chocolate is completely melted and mixture is well blended. Let stand 15 min. Drizzle evenly over cupcakes.

Nutrition Facts : Calories 150, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0.7612 g, Sugar 0 g, Protein 2 g

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