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Candy Corn Cupcakes
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A cupcake with layers of yellow and orange tinted cake and white frosting recreates everyone's favorite Halloween treat -- candy corn.

Makes 24 (1 cupcake) servings.

Prep Time: 30 minutes

Cook Time: 20 minutes

INGREDIENTS

1 package (18 1/4 ounces) white cake mix
2 teaspoons McCormick® Pure Vanilla Extract
McCormick® Assorted Food Colors and Egg Dye
1 container (16 ounces) vanilla frosting
Assorted decorations, such as orange sprinkles and candy corn

DIRECTIONS

1. Prepare cake mix as directed on package, adding vanilla. Divide batter in half. Tint one batch yellow with 1/3 teaspoon yellow food color. Tint second batch orange with 1/4 teaspoon yellow food color and 1/8 teaspoon red food color.

2. Fill each paper-lined muffin cup 1/3 full with yellow batter. Gently add orange batter on top of yellow batter, filling each muffin cup 2/3 full. Bake as directed on package for cupcakes. Cool cupcakes on wire rack.

3. Frost cupcakes. Decorate with sprinkles and candy corn.

Tips

Test Kitchen Tip: For easier measurement, 1/4 tsp. Food Color = 20 to 25 drops

NUTRITION INFORMATION

per serving

Calories: 221

Fat: 9 g

Carbohydrates: 34 g

Cholesterol: 0 mg

Sodium: 196 mg

Fiber: 0 g

Protein: 1 g

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