2 1/2 cups Flour
2 1/2 teaspoon Baking Powder
2/3 cup Butter
1 3/4 cup Sugar
1 1/2 teaspoon Vanilla
1 1/4 cups Milk
Lemon Yellow and Orange Food Colors
1/2 cup solid Vegetable Shortening
1/2 cup Butter
1 teaspoon Vanilla
4 cups Confectioners' Sugar~sifted
2 tablespoons Milk
Dot Cupcake Holders-Yellow
Preheat oven to 350 degrees.
In your mixing bowl, combine your butter and sugar
and beat together. Add your sugar and vanilla and mix until
after each addition.
milk and mix again. Keep alternating with these
two ingredients until they are combined.
Once your mix is done, split it in half so you can color
(or the other way around)
Take a skewer or fork and swirl the batter until
some of the bottom color starts to appear on the top.
You don't want to mix too hard or you might
combine the colors. You want to see each one color separately.
Bake for 15-20 minutes, or until done. Cool completely.
the swirled colors.
holders. For each cupcake, cut a piece of twine that is
approximately 30" long. Also, cut 4 pieces that are 6" long.
Wrap the long piece around the cupcake holder, and knot it in front.
Take the small pieces and wrap them around the knot.
Trim the pieces so they are even.
Use the same decorating colors and color your icing.
Use a Wilton tip 2A and frost the cupcake with orange
on the bottom and yellow on top. Decorate with confetti
and candy corn m and m's.
after you swirled and baked!
Candy Corn all the way!
Thanks for joining me today!
Thank you to Mindie for allowing me to stop by
I hope you have a wonderful and wicked Halloween!
For more yummy treats visit Teri at The Freshman Cook.
Disclosure: This is not a sponsored post.