Candy Corn Cupcakes
Candy Corn Cupcakes
These Wilton icing decorations were too cute not to incorporate into a cupcake! Candy corn is a pretty polarizing flavor, but the primary flavors in these cupcakes are vanilla and marshmallow. So they can be enjoyed even if candy corn isn't your favorite, as it's not overpowering!
My original plan for a Ghostbusters inspired treat didn't pan out (...literally), so we're going with the inspiration of the ghost in the icing decoration for this treat! Happy Halloween!
Servings: 12 Cupcakes
Prep Time: 2 Hours
Total Time: 5 Hours
Ingredients
Candy Corn Cupcakes
1/2 cup unsalted butter, room temperature
3 large egg whites, room temperature
1/2 cup milk, room temperature
2 teaspoons baking powder
½ teaspoon salt
1 ½ teaspoons vanilla extract
1 1/2 teaspoons butter extract
1 ½ cups cake flour
1 cup granulated sugar
Orange food coloring
Yellow food coloring
Meringue Buttercream
6 large egg whites, room temperature
1 + 1/4 cups unsalted butter, softened
2 cups granulated sugar
3 cups powdered sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
Instructions
Cupcakes: Preheat the oven 375°F. Prepare cupcake tins with 16 liners. Set aside.
Cupcakes: In a medium bowl, mix together cake flour, baking powder, and salt. Set aside.
Cupcakes: In a large bowl, beat 1/2 cup of unsalted butter with 1 cup granulated sugar until smooth and creamy (2-3 minutes). Add vanilla extract, butter extract, and 3 egg whites and beat until just combined. Do not overmix or the cupcakes will overflow.
Cupcakes: Add 1/2 the flour mixture, then 1/2 cup of milk, then the remaining flour mixture, beating until just combined in between each addition.
Cupcakes: Divide the batter into 3 bowls. Leave one white, dye one orange, and dye the remaining yellow. Gel food coloring is best to achieve the bright color.
Cupcakes: Fill 1/4 of the cupcake liners with the yellow batter, then another 1/4 with the orange, and then top the remaining 1/4 with the white batter. Be careful not to overfill the liners or the cupcakes will overfill. Drop the pan on the counter in between layers to help spread out the batter.
Cupcakes: Bake at 350°F for 16-18 minutes or until a toothpick entered into the center of the cupcakes comes out clean. Allow to cool completely.
Buttercream: In a large heatproof bowl, whisk together egg whites and sugar over a simmering pot on the stove. Whisk until the sugar has dissolved and the mixture is warm (about 3 minutes).
Buttercream: Remove the bowl from pot. Using a hand mixer, beat until the egg white mixture has glossy peaks (about 15-20 minutes).
Buttercream: Add 1 + 1/4 cups of unsalted butter to the mixture one tablespoon at a time, beating until the butter is just combined between additions. Add the vanilla extract and salt and mix until just combined. Beat in 3 cups of powdered sugar.
Buttercream: Divide the buttercream into 3 bowls. Leave one white, dye one orange, and dye the remaining yellow. Gel food coloring is best to achieve the bright color.
Buttercream: Chill the bowls of frosting for at least 1 hour prior to piping.
Buttercream: Pipe one layer of yellow buttercream, then one layer of orange buttercream, and top with a dollop of white buttercream. Chill 15 minutes between layers of buttercream. Add the icing decorates and top with some sprinkles.
Enjoy!
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