In a whimsical world where foods become imposters, the pipsqueak of the pastry realm attempts to become one of the most iconic candies of the season, the candy corn. Taking a note from some unknown Illusion Food book, the Mini Cupcakes dons a costume to take on a new look and become the Mini Candy Corn Cupcakes! These little nibblers are so cute, they could give the actual candy corn a run for its money in the adorable department. These tiny, frosting-laden delights are a festive tricolor sensation nodding to the nostalgia of Halloween. Whether loved or despised, we all know it and have sampled it.
The base of these charming Mini Candy Corn Cupcakes is a delightful pound cake that has been dyed yellow and orange using gel food coloring. It’s then topped with a cream cheese frosting and adorned with an actual candy corn. This little illusionist really wants to drive home its iconic costume as we travel to the next “BER” Month, October!
To make these Mini Candy Corn Cupcakes simply collect the ingredients and follow the instructions. The items needed to make these Mini Candy Corn Cupcakes are:
- Pound cake mix
- White cream cheese frosting
- Orange gel food coloring
- Yellow gel food coloring
- Sanding sugar
- Candy corn (for decoration)
- Mixer
- mini cupcake tins
- Recipe
Once all of the items are gathered, start following the recipe! Grab the recipe below by clicking print Then make for your next party!
Mini Candy Corn Cupcakes
The pipsqueak of the pastry realm attempts to become one of the most iconic candies of the season.
Ingredients
- Pound cake mix
- White cream cheese frosting
- Orange gel food coloring
- Yellow gel food coloring
- Candy corn
- Sanding sugar
Directions
- Prepare the pound cake batter according to the directions on the box. Divide the batter in half, mixing one half of the batter with orange gel food coloring and the other half with yellow gel food coloring until the desired colors have been achieved.
- Place each half of the batter into Ziploc® plastic bags, making sure bags are securely closed. Cut a small hole in one corner of the plastic bag. Fill each cup of a greased mini-cupcake pan 1/3 of the way with orange batter. Fill another 1/3 of each cup with yellow batter, making sure not to overfill. Follow baking directions on the box of pound cake.
- After the cupcakes have cooled, turn each mini cupcake on its top and frost the top’ of the cupcakes using the white cream cheese frosting. The method suggested in step 2 works well for this step.
- Place a candy corn on top of the frosted cupcake. Sprinkle the cupcake with sanding sugar for a dash of extra sparkle.
Find more “BER” Month Recipes here!
Please note, these recipes were not created by SKGaleana. These have been accumulated over the years from different websites and stored in the SKGaleana Vault for a future purpose. This recipe was found on Oriental Trading’s Free-N-Fun site, however, that site was discontinued. I believe their replacement site is now called Fun365.
