Candy Corn Cupcake Recipe
- White Cake Batter (Used cake mix but you can use your favorite homemade recipe..just make sure you only use egg whites in the batter. There should be enough batter to make two-9″ cakes, which yields about 24 cupcakes)
- Yellow and Orange Food Color
- Vanilla Swiss Meringue Buttercream Frosting
- Candy Corn for decoration
- Divide the cake batter evenly in to 3 mixing bowls. I used a scale to make it easier.
- Mix in a few drops of yellow food color in one bowl and orange food color in another bowl.
- Do not add food color to the last bowl of batter.
- Starting with the yellow batter, divide it equally among two paper-lined 12-count muffin pans.
- Then continue with the orange batter and finally the white batter.
- Bake cupcakes per the directions from the mix or your recipe.
- Frost cooled cupcakes with buttercream and decorate with candy corn.
Vanilla Swiss Meringue Buttercream Frosting Recipe
Makes about 5 cups. Recipe from MarthaStewart.
- 5 large egg whites
- 1 cup plus 2 tablespoons sugar
- Pinch of salt
- 1 pound (4 sticks) unsalted butter, cut into tablespoons, room temperature
- 1 1/2 teaspoons pure vanilla extract
Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).
Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.
With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Keep buttercream at room temperature if using the same day.
(Optional) To tint buttercream (or royal icing), reserve some for toning down the color, if necessary. Add gel-paste food color, a drop at a time (or use the toothpick or skewer to add food color a dab at a time) to the remaining buttercream. You can use a single shade of food color or experiment by mixing two or more. Blend after each addition with the mixer (use a paddle attachment) or a flexible spatula, until desired shade is achieved. Avoid adding too much food color too soon, as the hue will intensify with continued stirring; if necessary, you can tone down the shade by mixing in some reserved untinted buttercream.
Special Thanks To Treats-Sf For Candy Corn Cupcake Recipe Posting & Image Screenshots.
Special Thanks To MarthaStewart For Delicious Frosting Recipe Posting.