I made these candy corn cupcakes over a month ago, but I'm just now getting around to posting them. Aren't they cute? I originally found the idea over here at Easy Recipes for Real Life. It's a great way to use up some of that candy corn. It will probably be on sale soon also, if not already.
Ok, so here is the recipe:
Candy Corn CupcakesSubmitted by Bonnie Ask (MN), HQ Team Member
IngredientsAbsolutely Almond Pound Cake Mix™
¾ cup (1½ sticks) melted butter
1 cup water
1-2 drops yellow food coloring
16 oz. container cream cheese frosting
Mini chocolate chips
Thin red licorice ropes
DirectionsPreheat oven to 325°. Combine first 3 ingredients; stir to blend. Fill paper-lined muffin cups 2/3 full with cake batter. Bake cupcakes for 20-25 minutes or until toothpick inserted in center comes out clean. Cool cupcakes completely. Add food coloring to cream cheese frosting. Top cupcakes with tinted frosting. Arrange candy corn around the edges of cupcakes, use 2 mini chocolate chips for the eyes and form a mouth with red licorice. Makes 12 servings.
I used orange food coloring, instead of yellow because it's what I had.
For the smile, I used pull and peel Twizzlers.
If you would like some of the Absolutely Almond Pound Cake Mix, you can order it here.