Candy Corn Cupcakes
- 1 box white cake mix
- 1 cup sour cream
- 1/2 cup 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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