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.
