Saturday, October 23, 2010

Candy Corn Cupcakes

I did a short presentation today as part of our super saturday and among the things I showed, I made/demonstrated these cupcakes. It is just a box cake mix makeover, but I loved them and I am NOT a cupcake fan. They are so cute looking and taste so darn good. The almond extract is really key so you have to add it. Vanilla would work, but in my opinion, would not be as good! And, please use the real almond extract, no imitation, trust me, it makes a difference. So, make these. I got this recipe off of a new blog I now love called Our Best Bites. Can you tell I am addicted to blogs lately? But, these are great to look at and eat.

1 18.25-oz. white cake mix (I prefer Duncan Hines)
1 c. sour cream
1/2 c. vegetable oil
3 large eggs
1 tsp. almond extract
Yellow and orange Wilton food gel (about a heaping 1/2 tsp. of each)
A double batch of Perfect Cupcake Frosting and Filling (recipe is next post)
Preheat oven to 350 degrees. Line 2 24-cup muffin tins with white paper liners (although you may not make it to 24 cupcakes). Combine all ingredients except for food coloring in a large bowl and beat on low speed for 1 minute. Scrape down the sides of the bowl and then beat on medium for 2 additional minutes.
Divide batter equally into two bowls; you should have about 2 1/4-2 1/2 c. of batter in each bowl. Mix about 1/2 heaping tsp. of yellow coloring into one bowl of batter and 1/2 heaping tsp. of orange coloring into the other bowl.
Divide the yellow batter evenly among the muffin tins. I used a standard cookie scoop, which measures about 1 Tbsp. I only had enough to make 20 cupcakes with the cups filled about halfway. Holding the edges of each pan firmly, bang the pan a few times on the counter to level out the batter. Repeat the process with the orange batter. Bake for 20-22 minutes or until a toothpick inserted into the center of a 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.
When ready, frost the cupcakes and garnish with a candy corn

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