candy corn cupcakes

Seriously, who loves candy corn?  My husband, that’s who!  He must have loads of candy corn in the fall and Peeps at Easter time.  The strangest part is that he really doesn’t have much of a sweet tooth and often describe desserts, candy, and the like as too sweet.  I just can’t figure this one out.

Anyway, these cupcakes don’t taste anything like candy corn, but they are so cute I just had to try them out.  Also, the frosting is almost identical to that of Magnolia bakery’s, but much simpler to make.  (Actually, I like it even better!)  It is unlike any I’ve had before, utterly AMAZING!

I got this recipe idea from our best bites, just doctored up the cake mix differently.  This combo never disappoints – so moist!

Candy Corn Cupcakes

1 18.25-oz. white cake mix
1 pkg instant vanilla pudding mix
1 c. oil
3 eggs
1 c. club soda
Yellow and orange food coloring
Preheat oven to 350 degrees. Line 2 24-cup muffin tins with white paper liners (although you may not make it to 24 cupcakes). Combine all ingredients except for food coloring in a large bowl and beat on low speed for 1 minute. Scrape down the sides of the bowl and then beat on medium for 2 additional minutes.

Divide batter equally into two bowls; you should have about 2 1/4-2 1/2 c. of batter in each bowl.

Mix about 1/2 heaping tsp. of yellow coloring into one bowl of batter and 1/2 heaping tsp. of orange coloring into the other bowl. Divide the yellow batter evenly among the muffin tins.  Holding the edges of each pan firmly, bang the pan a few times on the counter to level out the batter. Repeat the process with the orange batter. Bake for 18-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from oven and allow to cool for about 5 minutes in the pan and then allow to cool completely on a cooling rack.

When ready, frost the cupcakes and garnish with a candy corn.

Perfect Cupcake Frosting and Filling

6 T Flour
1 C milk (whole milk is best)
1 C real butter
1 C sugar (that’s granulated sugar, not powdered sugar)
2 t vanilla extract, or other flavor if you wish.

Whisk together the flour and the milk. Heat in a small sauce pan on medium heat.

Whisk continuously until it starts to thicken. Let it cook, while stirring, until you can start to see the bottom of the pan. It should still be somewhat thick, maybe clumpy but still liquid.

It’s okay if you have lumps, because we’re gonna strain those out right now. Place the mixture in a mesh strainer and stir with a rubber spatula to push it through.

You should end up with a nice, smooth mixture. It’s almost like pudding before it’s set.

Put this mixture in the fridge and let it cool completely, it’s fine if it stays in there long enough to get chilly, you just don’t want it warm at all. When it is chilled, you can move on to the following step. It an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You’ll want to use the whisk attachment on a stand mixer, not the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat to combine and then scrape down the sides. Don’t be scared. It’s going to look like a goopy mess and kind of lumpy and separated.

Beat on med-high for 7-8 minutes. Yes, that long, it seems like forever, but that’s when the magic happens!

After 7-8 minutes it will have transformed from that sloppy mess into something gorgeous, fluffy, and incredibly light and silky.

Frosts 24 cupcakes

Here are some helpful notes:

1. Use real butter, and a good name-brand. Cheap butter does weird things.

2. If you beat for the 6-8 minutes and the mixture still looks strange, beat longer and at a higher speed if you can. It should come together, but it takes a little patience!

3. Store at room temperature. Frosting may separate in the fridge, but you can store it overnight if left at room temp and in a well sealed container.

4. Add extracts to your hearts content; lemon is wonderful! Food coloring is also okay.


6 Responses to “candy corn cupcakes”

  1. 1 Dianna Bee (@freckleddaisy) October 19, 2011 at 6:32 am

    They look so pretty, and yummy! Wish I could come over and taste one ;). And just so you’ll pity me – I’ve never tasted candy corn. We don’t have ’em where I live.

  2. 2 Two Tiny Kitchens October 20, 2011 at 9:28 am

    I don’t think you’d like candy corn unless you grew up with them – sickly sweet! But you can still give the cupcakes a try, they’re tasty in any color combination!!

  3. 3 chocolate cake recipes October 21, 2011 at 7:25 am

    How delicious! I made a wine & olive oil cake once which was, frankly, a little strange but this sounds wonderful!

    chocolate cake recipes

  4. 4 Jenn (Cookies Cupcakes Cardio) October 21, 2011 at 8:59 pm

    Love these! So cute 🙂 I tried my own variety of these, but they didn’t look anywhere as “tidy” as yours.

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