Recipes Candy Corn Cupcakes 4.5 (16) 14 Reviews 11 Photos A cute way of making cupcakes so that they will have the colored layers of candy corn. Fun for Halloween! Recipe by AM1408 Published on October 14, 2008 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 11 11 11 11 Prep Time: 15 mins Cook Time: 20 mins Additional Time: 20 mins Total Time: 55 mins Servings: 24 Yield: 2 dozen cupcakes Jump to Nutrition Facts Ingredients 1 (18.25 ounce) package white cake mix 1 cup water ⅓ cup vegetable oil 3 eggs 14 drops red food coloring, or as needed - divided 22 drops yellow food coloring, or as needed - divided 6 drops green food coloring, or as needed 2 cups prepared white frosting 12 pieces of yellow, orange, and white candy corn 12 pieces of brown, orange, and white candy corn Directions Preheat oven to 350 degrees F (175 degrees C). Line 24 cupcake cups with paper liners. Place cake mix in a bowl, and pour in water and vegetable oil; add 3 eggs. With electric mixer on low speed, beat the cake mix with water, oil, and eggs until thoroughly combined, about 2 minutes. Pour half the cake mix into a second bowl; divide the remaining cake mix in half, and place into 2 separate small bowls. Color the largest portion of the cake mix orange by mixing in 4 drops of red food coloring and 6 drops of yellow food coloring. Into a second, smaller bowl of cake mix, mix in 10 drops of red food coloring, 12 drops of yellow food coloring, and 6 drops of green food coloring, to color that bowl brown. Into the last remaining small bowl of cake mix, stir in 5 drops of yellow food coloring to color that bowl yellow. Spoon yellow cake batter into the bottoms of 12 prepared cupcake cups, filling them about 1/3 full. Spoon the brown batter into the bottoms of the remaining 12 prepared cupcake cups, filling them about 1/3 full. Spoon orange cupcake mix over the yellow and brown layers, filling the cupcakes about 2/3 full. Try not to jar or shake the filled cupcakes, to avoid mixing layers. Carefully place cupcakes into the preheated oven, and bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Allow to cool. Frost each cooled cupcake with the white frosting; place a piece of yellow, orange, and white candy corn on top of each yellow and orange cupcake. Place a brown, orange, and white piece of candy corn on top of each brown and orange cupcake. I Made It Print Nutrition Facts (per serving) 238 Calories 11g Fat 35g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 238 % Daily Value * Total Fat 11g 14% Saturated Fat 3g 13% Cholesterol 23mg 8% Sodium 199mg 9% Total Carbohydrate 35g 13% Dietary Fiber 0g 1% Total Sugars 29g Protein 2g Vitamin C 0mg 1% Calcium 47mg 4% Iron 1mg 4% Potassium 86mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved