Wednesday, November 4, 2009

Candy Corn Cupcakes

Candy Corn Cupcakes
1 18.25-oz. white cake mix
1 c. sour cream
1/2 c. vegetable oil
3 large eggs
1 tsp. almond extract
Yellow and orange food coloring
A double batch of Perfect Cupcake Frosting and Filling (see below)

Preheat oven to 350 degrees. Line 2 24-cup muffin tins with white paper liners (although you may not make it to 24 cupcakes). 

Combine all ingredients except for food coloring in a large bowl and beat on low speed for 1 minute. Scrape down the sides of the bowl and then beat on medium for 2 additional minutes.

Divide batter equally into two bowls; you should have about 2 1/4-2 1/2 cups of batter in each bowl.Mix about 1/2 heaping tsp. of yellow coloring into one bowl of batter and 1/2 heaping tsp. of orange coloring into the other bowl.

Divide the yellow batter evenly among the muffin tins. I used a standard cookie scoop, which measures about 1 Tbsp. Holding the edges of each pan firmly, bang the pan a few times on the counter to level out the batter. Repeat the process with the orange batter. 

Bake for 20-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from oven and allow to cool for about 5 minutes in the pan and then allow to cool completely on a cooling rack.When ready, frost the cupcakes and garnish with a candy corn. When you cut them open, they look like this:

Perfect Cupcake Frosting and Filling
6 T Flour
1 C milk (whole milk is best, but I used non-fat or 2% when it's all I have and it's actually fine)
1 C real butter
1 C granulated sugar
2 t vanilla extractor other flavor if you wish.

Whisk together the flour and the milk. Heat in a small sauce pan on medium heat.
Whisk continuously until it starts to thicken. Let it cook, while stirring, until you can start to see the bottom of the pan. The INSTANT you see the bottom of the pan remove from heat and start straining over a bowl.  I used a rubber spatula to push the liquid through.  This is a fast thing so go quickly.

You should end up with a nice, smooth mixture. It's almost like
 pudding before it's set.

Put this mixture in the fridge and let it cool completely, it's fine if it stays in there long enough to get chilly, you just don't want it warm at all. When it is chilled, you can move on to the following step.

It an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You'll want to use the whisk attachment on a stand mixer, not the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat to combine and then scrape down the sides. Don't be scared. It's going to look like a goopy mess. 
 Beat on med-high for 7-8 minutes. I know it is a long time but I was promised it would turn out and it did!

It should turn out light, silky and oh so good!  If it isn't light and silky, try beating it a little bit longer.

For more details on any of the above go to and look up candy corn cupcakes.  You will love EVERYTHING on their site!