Halloween is the best time of year for all things bad for you. Candy overload, sweets galore, and my personal favorite, candy corn cupcakes. These gems have been a staple in my cooking arsenal for the past few years, and let me tell you -- they are crowd pleasers.
Don't let the look fool you, these aren't your average pumpkin cupcakes with candy corn cream cheese frosting. Come one, come all -- prepare to be dazzled and amazed. Make these for your friends, and they may start confusing you for Martha Stewart. Hey, things could be worse, right?
For the cupcake (adapted from Martha Stewart)
For the icing:
Instructions: 1. Preheat oven to 350. Sift together flour, baking powder, salt, baking soda, ground ginger, cinnamon, and cloves in a medium bowl, then set aside.
2. In a separate bowl, whisk together light brown sugar, sugar, unsalted butter, and eggs until well combined. Slowly add your dry ingredients to your wet mixture and stir well. Whisk in the pumpkin puree.
3. Pour batter into lined cupcake tin, filling each liner a little more than halfway. Cook for 20 minutes, or until the cake is browned on top and bounces back when pressed gently.
4. Using an electric mixer, mix butter and cream cheese until well combined and fluffy. A half cup at a time, add in the powdered sugar and mix well. When frosting has reached desired consistency, fold in vanilla extract.
5. Split your frosting into three bowls, two of which should have about 2 cups of frosting and the third will only have 1. Dye one of the larger bowls yellow and the other large bowl orange by mixing 12 drops of yellow food coloring with 4 drops of red. The third bowl, which has the least frosting, leave white. That will be your top dollop.
6. Pipe the three different colors of frosting onto your cooled pumpkin cupcakes using a piping bag. Layer first with the yellow, then orange, and finally white. Finish off each cupcake with a candy corn, and serve.
Will you be baking this Halloween?
Image via Emily Abbate
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