Candy Corn Cupcakes

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  • Makes: 24 (2 1/2-inch) cupcakes
  • Start to Finish: 1 hr 30 mins

Candy Corn Cupcakes

Directions

  1. Preheat oven to 350 degrees F. Prepare cake mix according to package directions. If desired, tint with orange food coloring. Bake according to package directions for cupcakes, using paper bake cups. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
  2. Divide Creamy White Frosting equally among three bowls. Tint frosting in one bowl with orange coloring; tint frosting in another bowl with yellow coloring. Leave the remaining frosting white. Place each frosting color in a separate pastry bag fitted with a large round tip. Pipe frosting on each cupcake to resemble candy corn pieces.

Creamy White Frosting

Directions

  1. In a large mixing bowl beat shortening, vanilla, and almond extract with an electric mixer on medium speed for 30 seconds. Gradually add about half of the powdered sugar, beating well. Beat in 2 tablespoons of the milk. Gradually beat in the remaining powdered sugar and enough of the remaining milk to reach spreading consistency.
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Nutrition Facts (Candy Corn Cupcakes)

  • Per serving:
  • 203 kcal ,
  • 9 g fat
  • (2 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 0 mg chol. ,
  • 151 mg sodium ,
  • 31 g carb. ,
  • 0 g fiber ,
  • 24 g sugar ,
  • 2 g pro.
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