DAY 22: Candy Corn Cupcakes

Hey there.  Back today with the candy corn cupcake recipe for ya.  It’s yet another awesome creation from my sister Jackie.  Here you go…

Candy Corn Cupcake                                         

1 cup butter
1 1/2 cups white sugar
4 eggs
3/4 cup sour cream
1 1/2 tsp vanilla extract
2 cups cake flour
2 tsp baking powder
1/2 tsp salt
yellow and orange food coloring

1. Preheat oven to 350 degrees F (175 degrees C). Line cupcakes tins with paper liners. Set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
3. Divided batter in two.  Color half with a few drops of yellow food coloring and the other half with a few drops of orange food coloring. Fill cupcake liners 1/3 full with yellow batter then another 1/3 full with orange batter.
4. Bake in the pre-heated oven for 15 to 20 minutes, or until tops spring back when lightly tapped. Cool.
5. Top cooled cupcakes with a large swirl of white butter cream and top with a candy corn garnish.

Yield: 24 cup cakes

*Can also be made with a yellow or white cake mix.

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