Candy Corn Cupcakes

This is such a fun and easy cupcake to make.  The original idea came from Our Best Bites but I used the recipe from Recipe Girl and added my own twist.   I have also made these with red and blue cake and white frosting for election day but the possibilities are endless.  If you haven't noticed the cake mixes are staying the same price but the cake mix is getting smaller.  Using the smaller cake mix and adding in the extra ingredients I can get 36 cupcakes that are moist and tasty.  I have also substituted the white cake mix for chocolate and use chocolate pudding.

1 box white cake mix
1 cup all-purpose flour
1 cup granulated white sugar
3/4 teaspoon salt
1 1/4 cups water
2 tablespoons vegetable or canola oil
1 teaspoon vanilla extract
1 cup sour cream
4 large egg whites or 3 large eggs - depends on the color you are making
1 large box vanilla pudding

Preheat oven to 375°F. Place cupcake liners in cupcake pans (you'll need approx. 36).

In a large bowl, whisk together cake mix, flour, sugar and salt. Add remaining ingredients and beat with mixer for 2 minutes, or until well blended.

Use ice cream scoop to fill prepared cupcake tins- fill about 3/4 full. Bake about 15 - 18 minutes, or until toothpick inserted in center comes out clean.

Cupcake Tips

Jamie wrote this email to me:

 

I am watching the Rachael Ray show and learned something new today :) You might already know this but if you're using a cake mix but want to bake cupcakes instead of a cake this is how you bake them...

 

350 degrees makes a flat cupcake

375 degrees makes a round top

 

then you bake it for 15 mins until golden brown

Cupcakes For Two

I have been waiting for my mom to post this on the blog because she emailed it to me a while ago and I have to keep going to my email to get the recipe :)

This is a recipe for just 2 cupcakes! I recently bought a Cake Pop maker, and the two cupcakes makes one batch (12 cake pops). It's so handy! I tried to use a cake mix out of a box and it kept making cake pops, and cake pops, and more cake pops! Way too many! 

Anyway, there is a vanilla and a chocolate recipe. (I have only tried the vanilla)...here are the yummy recipes:

Well Jamie, I finally did it!  I have been waiting to try the recipes myself.  I made 4 cupcakes, 2 white and 2 chocolate.  I made a few changes to the chocolate recipe but I sure that the original recipe works fine.  I used the egg yoke in the chocolate cake, used butter like the vanilla recipe instead of oil and used chocolate milk because I had it in the house.  Luckily I didn't need very much chocolate milk since it is Christopher's favorite.

One Bowl Vanilla Cupcakes for Two

1 egg white

2 tablespoons sugar

2 tablespoons butter, melted

1 teaspoon vanilla

1/4 cup flour

1/4 heaping teaspoon baking powder

pinch of salt

1 1/2 tablespoons milk

Preheat oven to 350 degrees. Line a muffin pan with 2 liners. Bake for 10-12 minutes. (May take more like 15 minutes)

Chocolate Cupcakes for Two

1 egg white

2 tablespoons sugar

2 tablespoons canola oil

3 tablespoons flour

1 tablespoon cocoa powder

1/4 heaping teaspoon baking powder

pinch of salt

1 1/2 tablespoons milk

2 teaspoons of chocolate chips, melted and cooled

Preheat oven to 350 degrees. Line muffin tin with 2 liners. Melt chocolate chips in a small bowl in the microwave for 30 seconds at a time until melted. Set aside. In a bowl, add egg white and sugar and whisk until combined. Add in extract and oil and stir until mixed. Add in melted chocolate. Scrap into bowl with spatula since the amount isn't much. Add flour, cocoa powder, baking powder, and salt and stir until smooth. Stir in milk. Divide batter equally into liners. Bake at 350 degrees for 15-20, or until cake is set.

Frosting for Two Cupcakes
2 tablespoons butter
Splash of vanilla
Splash of milk
Powdered sugar

Cream butter, vanilla and milk.  Add enough powdered sugar to make the frosting the consistence that you want.  Frost

Lemonade Cupcakes

If you like lemon then you will like these, they almost make you pucker. Some other options that I have been thinking about are use either raspberry lemonade or strawberry lemonade and make raspberry or strawberry cream cheese frosting. I ended up with leftover lemonade and I should have used it in the frosting. I think that will be a for sure thing next time. This would also work well as a cake.

Lemon cake mix
Instant lemon pudding
1 can (6 oz) frozen lemonade concentrate, thawed
3/4 cup powdered sugar
8 oz. cream cheese
1/2 cup butter
Zest from 1 lemon
Juice from 1 lemon
4 drops yellow food coloring
Powdered sugar

Make cake according to the directions on the box but add lemon pudding. Bake according to the directions on the box as well.

Mix lemonade concentrate and powdered sugar. Pierce top of warm cupcakes every with long-tined fork or skewer, wiping fork occasionally to reduce sticking. Drizzle lemonade mixture evenly over top of each cupcake. Refrigerate about 2 hours or until chilled.

Cream butter, cream cheese, lemon zest, lemon juice and food coloring together. Add enough powdered sugar to create the frosting consistence that you want. Frost cupcakes and enjoy!