Cupcakes (Candy Corn and Otherwise)

From Our Best Bites

Candy Corn Cupcakes (but can dye them to be any color or leave them white)


Ingredients:

• 1 18.25-oz. white cake mix (I prefer Duncan Hines)
• 1 c. sour cream
• 1/2 c. vegetable oil
• 3 large eggs
• 1 tsp. almond extract
• Yellow and orange Wilton food gel (about a heaping 1/2 tsp. of each)
• A double batch of Perfect Cupcake Frosting and Filling

Directions:

• 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 c. 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. I only had enough to make 20 cupcakes with the cups filled about halfway. 
• 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.

Nutrition Info:
(20 cupcakes) 189 cal, 10.9 g fat, 2.9 saturated fat, 33 mg cholesterol, 198 mg sodium, 10.8 g carbs, 2.4 g protein, 7% calcium