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Candy Corn Cupcake Trifles
Candy Corn Cupcake Trifles
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Prep Time:
25 minutes
Total Time:
1 hour 15 minutes
Impress guests with candy corn cupcake trifles made with Betty Crocker™ Super Moist™ vanilla cake mix and frosting – a delicious dessert.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Vanilla Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 1/2 teaspoon orange paste food color
  • 1/4 teaspoon yellow paste food color
  • 12 mason jars (8-oz size) or other half-pint jars
  • 2 tubs (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
  • 1 1/2 cups candy corn
Instructions:
  • Preheat your oven to 350°F. Line 24 muffin cups with paper baking cups. Prepare the cake mix according to the instructions on the box using water, oil, and eggs. Split the batter in half and color one half orange and the other half yellow. Fill each muffin cup evenly with the colored batters.
  • Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes, then remove the cupcakes from the pans and let them cool completely on racks.
  • * Remove paper baking cups from the cupcakes. * Cut each cupcake in half horizontally. * In each jar, layer 1 yellow cupcake half and 1 orange cupcake half. * Transfer 1 container of frosting into a 1-gallon resealable food-storage plastic bag; seal the bag. * Cut off approximately 1/2 inch from one corner of the bag. * Twist the bag above the frosting, then pipe frosting over the orange cupcake in each jar. * Sprinkle evenly with 1 cup of candy corn. * Repeat the layers with the remaining cupcake halves, the second container of frosting, and the remaining 1/2 cup of candy corn.

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