Halloween is only a few weeks away. I bought all the Fall Hershey Kisses at Target last week and I was looking for a good recipe to use them in. I saw these cupcakes over at Our Best Bites and decided it was the perfect way to use the candy corn kisses! The cupcakes are super cute, but they are also really tasty. I like to bake cakes from scratch, but everyone needs a good doctored up cake mix recipe in their arsenal. I made the frosting from scratch, so that should count for something.
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 Wilton food gel (about a heaping 1/2 tsp. of each)
Preheat oven to 350 degrees. Line 2 12-cup muffin tins with white paper liners. 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. 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.
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