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Candy Corn Baby Cakes
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Prep Time:
30 minutes
Total Time:
1 hour 15 minutes
Make vibrant candy corn Halloween cupcakes with Betty Crocker™ cake mix and white frosting.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • Water, vegetable oil and egg whites called for on cake mix box
  • 1 teaspoon orange paste food color
  • 1 teaspoon yellow paste food color
  • 2 tubs (16 oz) Betty Crocker™ Rich & Creamy Creamy White Frosting
  • Orange and yellow coarse sugar
  • 48 pieces candy corn
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pans) and line 48 miniature muffin cups with mini paper baking cups. Prepare cake batter according to the box instructions for cupcakes using water, oil, and egg whites.
  • Divide the batter equally into 3 medium bowls, with about 1 1/2 cups in each. Mix orange food color into one bowl, yellow food color into the second bowl, and keep the remaining batter white. Place about 1 teaspoon of each colored batter into each muffin cup in the order of candy corn layers – yellow, orange, and white. Do not mix the colors! Fill each muffin cup about three-fourths full.
  • Bake for 15 minutes or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes, then transfer cupcakes from pans to cooling racks and cool completely for about 20 minutes.
  • Frost the cupcakes and sprinkle with coarse sugar, then crown them with candy corn for a sweet finish.

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