Friday, October 8, 2010

Candy Corn Cupcakes

I've been going through some serious withdrawal symptoms. The last time I baked, or even ate a cupcake was in July ... July!! Thankfully October has begun which means there are plenty of Halloween cupcakes waiting to be baked. I'm starting my Halloween feast with candy corn cupcakes.

Candy Corn Cupcake


I think it's safe to say that no other candy sells more than candy corn this time of year. Last year candy corn was sold out at my local grocery store, so this year I made sure to stock up. Though it is a bit dangerous of having three jumbo-sized candy corn bags lurking around constantly. Anyways, I used my go to vanilla cupcakes and buttercream frosting which always rates 5 out of 5.



Vanilla Cupcakes: Magnolia Bakery - More From Magnolia

Ingredients: makes 24
- 1 ½ cup self-rising flour
- 1 ¼ cup all-purpose flour
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups sugar
- 4 large eggs, room temperature
- 1 cup milk
- 1 teaspoon vanilla extract

Instructions:
- Preheat oven to 350 degrees. Line two 12-cup muffin tins with cupcake papers.
- In a small bowl, combine the flours. Set aside.
- In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat.
- Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
- Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Vanilla Buttercream Frosting: Magnolia Bakery - More From Magnolia

Ingredients: for one 2-layer 9-inch cake, or 24 cupcakes
- 1 cup (2 sticks) unsalted butter
- 6 to 8 cups confectioners’ sugar
- ½ cup milk
- 2 teaspoons vanilla extract

Instructions:
- Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.
- Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar.
- If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.


The three colored frosting means triple the amount of icing.
Eaters beware.

Candy Corn Cupcakes

18 comments:

Ardna said...

mmmm! I always use magnolia's recipe for cupcakes too! they are delicious!

How To Be Perfect said...

Yay for Halloween cupcakes! I wish I could get candy corns! Alas these things are hard to come by in the U.K. You should totally try and make a mini pumpkin, I'd be so chuffed to see it x

Pink Frenchie said...

Fabulous idea! Festive yet still elegant. Yummmmmmmmy!

Danielle said...

Great idea! I just made some cupcakes. They're a great and easy treat to make! But one thing that confused me about the recipe.. where does the candy corn come in?

Paris Pastry said...

@Danielle: No where really. Just the frosting is made to resemble candy corn. I did think of putting it in the batter, but I was too chicken to try it out.

Lucie said...

So cute! Fall always brings me back into a baking mood--looking forward to seeing what's in store ;)

Coco Coterie said...

These are so cheerful, and honestly, on the top of the most fun list, licking frosting! I can just taste those delicious little delicacies. Such lovely art ~ Alexandra

Becca said...

mmm these look really good and i love when october hits because that means candy corn! yay.

Les rêves d'une boulangère (Brittany) said...

Perfect for Halloween! And the more icing the merrier I think! Thanks for sharing your recipe. No wonder you love them so much

Southern Princess said...

These are so cute, what a great idea! I would not be able to have that bag of candy corn in my house! I go to the bulk food store and buy no more than 1 handful. Otherwise I eat until I feel ill, LOL

Cherry Blossoms said...

Yummm! Those look pretty tasty!

Cinnamon Peach said...

They look very delicious! I haven't made cupcakes in awhile, these make me want to :)

Chele said...

I'm loving that icing - very pretty presentation and not your everyday halloween cupcake! Wish we had candy corn over here!

Champagne Macarons said...

These festive cupcakes are perfect for those that are not a fan of candy corn (not me!).
Wishing you a lovely weekend!
xoxo, B

elledee said...

ok, I'm doing that, that's adorable!

Xiaolu @ 6 Bittersweets said...

How fun! And so perfect for Halloween.

ABowlOfMush said...

These are so cute!!

pozypeacock said...

Triple layers! This is awesome! Very creative. So glad I have the recipe for the cupcakes:)