|Candy Corn Cupcakes|
1 box yellow cake mix
Yellow food coloring
Red food coloring
2-3 tubs of cake icing (I used vanilla)
candy corns to garnish
Using 3 bowls, prepare each cake mix in its own bowl according to the package directions making sure to follow the directions below as well. When making the white cake mixes, make one using the egg white recipe on the box so your batter stays pure white. This is your white layer. The second white cake mix you can make with whole eggs, because it will be your orange layer and can have some yellow in it. The yellow cake batter will be your yellow cupcake layer. Also, as you are preparing the mixes, keep in mind to rinse off your beater between mixes or work from the your lightest batter to your darkest batter. White will not do anything to the yellow, but the yellow would ruin the white.
You should have three bowls now. One with a pure white batter. One which is your yellow batter. The third one will be your white cake mix in which you used the whole eggs. Use equal drops of yellow and red food coloring to make orange. A few tips to remember. White and red make pink so go easy on the red. Use the wise cooking rule of "you can always add, but you can't take away". In other words, be patient to get the color orange you want.
Next, scoop a scant to a level amount of the yellow batter into the baking cups over the white batter. Gently spread the yellow out to fully cover the white batter taking care to not mix the colors.
Do the same thing with the orange batter. Cook at 350 degrees for 18 to 20 minutes or until a toothpick comes out clean.
Cool on a cooling rack until completely cooled. Frost with the store bought icing of your choice. I used vanilla. Top with a candy corn for a cute garnish.
I know the kiddos as well as the adult will love the layers. Enjoy the cuteness!