Blooming Candy Corn Cupcakes Recipe

Publisher Photo

Blooming Candy Corn Cupcakes Recipe

Be the first to add a review
Publisher Photo
These moist, tender white cupcakes are perfect for a spring celebration. If you have a little extra chocolate frosting left over from another dessert, save it to form the flower's eyes.—Renee Schwebach, Dumont, Minnesota
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling

Ingredients

  • 1/2 cup shortening
  • 1-1/2 cups sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 3-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 4 egg whites
  • Frosting of your choice
  • Colored candy corn, jimmies, nonpareils, colored sugar or other decorations

Directions

In a large bowl, cream shortening and sugar until light and fluffy. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Beat in the egg whites.
Fill paper-lined muffin cups half full. Bake at 350° for 18-22 minutes or until toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cooled cupcakes; decorate as desired. Yield: 2 dozen.
Editor's Note: The heart-shaped candy shown is available at www.wilton.com.
Originally published as Blooming Candy Corn Cupcakes in Cupcakes & Mini Treats 2012 2012

  • 1/2 cup shortening
  • 1-1/2 cups sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 3-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 4 egg whites
  • Frosting of your choice
  • Colored candy corn, jimmies, nonpareils, colored sugar or other decorations
  1. In a large bowl, cream shortening and sugar until light and fluffy. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Beat in the egg whites.
  2. Fill paper-lined muffin cups half full. Bake at 350° for 18-22 minutes or until toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cooled cupcakes; decorate as desired. Yield: 2 dozen.
Editor's Note: The heart-shaped candy shown is available at www.wilton.com.
Originally published as Blooming Candy Corn Cupcakes in Cupcakes & Mini Treats 2012 2012

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBlooming Candy Corn Cupcakes

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review