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Tuesday, October 26, 2010

Candy Corn Cupcakes
1 white cake mix
1 cup sour cream
1/2 cup vegetable oil
3 large eggs
1 tsp almond extract
yellow and orange food gel about 1/2 tsp each color

Preheat oven to 350.

Line 24 muffin tins with white paper liners.

Combine all ingredients except for food coloring in a large bowl and beat on low speed for a minute. Scrape down the sides of the bowl and then beat on medium for 2 additional minutes.

Divide batter equally into two bowls, approx. 2 - 2 1/4 cups of batter in each bowl.

Mix about 1/2 tsp of yellow coloring into one bowl of batter and 1/2 tsp of orange coloring into the other bowl of batter.

Divide the yellow batter evenly among the muffin tins. Approx a Tbsp per cup.

Divide the yellow batter evenly among the muffin tins....again approx 1 Tbsp per cup. You may have to hold the edges of the pan and tap it on the counter a few times to level out the batter as it is very thick. Repeat the process with the orange batter.

Bake for 20-22 minutes or until a toothpick inserted in the center of the 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. .

Frost the cupcakes and garnish with a candy corn.

Frosting
6 cups powdered sugar
2 tsp vanilla
2 tsp almond extract
4 sticks butter
4-8 Tbsp milk
Mix sugar, vanilla, almond and butter. Gradually add milk while mixing until you reach the desired consistency.