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butternut squash and spinach carbonara
minestrone soup, pizza chips
chicken and dumplings
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summer sweet corn pasta

Monday, October 25, 2010

Candy Corn Cupcakes

I have seen these all over the internet and finally had an event to use them for. Our playgroup was having a Halloween party and I was the host. I figured the kids couldn't do too much damage with white frosting. Too bad the same cannot be said for me. I decided to use a medicine dropper to add the red food coloring. It was a total success, I got the perfect orange color. Just when I thought I had nailed it, the dropper flipped out of my hands sending red food coloring everywhere. Joy.
Candy Corn Cupcakes
makes 24 cupcakes or 48 mini cupcakes

1 box yellow cake mix
red food coloring
yellow food coloring
72 candy corns for regular size cupcakes
48 candy corns for mini cupcakes

1/2 cup butter, softened
3 cups powdered sugar
3 tablespoons milk

Preheat the oven to 350. Prepare the cake batter per the package directions. Divide equally into two bowls. In one bowl, add yellow and red food coloring drop by drop, to acheive a bright orange color. Pour two tablespoons (teaspoons for mini cupcakes) of the plain batter into a cupcake pan with paper liners. Add two tablespoons (two teaspoons for mini cupcakes) of the orange batter on top. Bake per package instructions.

Beat the butter over medium speed. Gradually add the powdered sugar and milk until icing reaches desired consistency. Frost the cooled cupcakes and top with the candy corns (3 per regular, 1 per mini).
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1 comment:

cMe said...

I like your controversial recipe the best!

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