Candy Corned Cupcakes

 

Okay so this is one of my assemblage recipes.  Basically meaning I didn't make it from scratch but rather assembled some "ready-made" things to create a tasty piece of Halloween art.

My original intent in devising this plan was to layer the cake batter -- orange on bottom, yellow butter on top -- and top with white icing so that when you bit into it, it looked like a candy corn candy.  Cool, right?

But the batter?  Not so obliging with that whole layering thing, so when it baked up the orange crept up the sides and cooked around the yellow butter batter. While the end result was not what I envisioned, it actually turned out pretty well.  Decided to add a layer of candy corn "crumble" on my icing and voila -- Candy Corned Cupcakes!  Every bit as good as the almost-real thing.

Candy Corned Cupcakes

1 box orange cake mix, prepared according to box directions
Add 2 drops yellow food coloring + 3 drops red food coloring (to deepen color)

1 box yellow butter cake mix, prepared according to box directions
Add 3 drops yellow food coloring (to brighten batter)

2 cans cream cheese icing
2 cups candy corns, rough chopped

Fill a cupcake tin with your favorite festive Halloween baking cups.

Fill the bottom half with orange cake batter.  Then fill the rest with yellow butter cake batter.

Bake for 18-20 minutes.  Once the cupcakes are done (tops spring back to the touch), remove from pan and allow to cool to room temperature.

Generously slather with cream cheese icing, then sprinkle candy corn crumble on top.  Makes 2-1/2 dozen (or so).  Fun for the whole Halloween family!