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Tuesday, October 28, 2014

Candy Corn Cupcakes With Teri

Hi everyone, and Happy Halloween!! I am so happy to be here at Bacon Time with The Hungry Hypo sharing my Candy Corn Cupcakes! These cupcakes are happy and colorful and if you are looking for a non-scary treat this is the tastiest one around!!

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
2 Eggs
1 1/4 cups Milk
Lemon Yellow and Orange Food Colors

Buttercream Frosting
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
Orange Twine
 Candy Corn M and M's
Candy Corn Confetti

Preheat oven to 350 degrees.
Mix your flour and baking powder together and set aside.
In your mixing bowl, combine your butter and sugar
and beat together. Add your sugar and vanilla and mix until
thoroughly combined.
Add your eggs, one at a time, beating one minute
after each addition.
Add some of your flour and mix together, then some
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
 the batter. Half will be orange, and half will be yellow.
I used Wilton Orange and Lemon Yellow.
Place some yellow batter in the bottom.......
and some orange batter in the top.
(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.
This is a cooled cupcake that I split so you can see
the swirled colors.
Before you decorate your cupcakes, decorate your
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.

Make the buttercream recipe, and divide it in half.

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.
Here is a better picture of the inside of the cupcake
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.

1 comment:

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Mathew 7:12
So in everything, do to others what you would have them do to you.