Candy Corn Cupcakes
- 1 (18.25 ounce) package white cake mix
- 1 cup water
- ⅓ cup vegetable oil
- 3 eggs
- 14 crops red food coloring, or as needed – divided
- 22 drops yellow food coloring, or as needed – divided
- 6 drops green food coloring, or as needed
- 2 cups prepared white frosting
- 24 pieces or more of yellow, orange and white candy corn
Step by Step Instructions
Step 1
1. Preheat oven to 350 degrees F (175 degrees C). Line 24 cupcake cups with paper liners.
Step 2
2a. Place cake mix in bowl, pour in water and vegetable oil. Add 3 eggs. With electric mixer on low speed, beat cake mix with water, oil and eggs until thoroughly combined, about 2 minutes.
2b. Pour half the cake mix into a second bowl. Divided remaining cake mix in half.
2c. Place in to 2 separate small bowls.
2d. Color largest portion of cake mix orange by mixing in 4 drops of red food coloring and 6 drops of yellow food coloring.
2e. Into a second, smaller bowl of cake mix, mix in 10 drops of red food coloring, 12 drops of yellow food coloring and 6 drops of green food coloring, to color that bowl brown.
2f. Into the last remaining small bowl of cake mix, stir in 5 drops of yellow food coloring to color that bowl yellow.
Step 3
Spoon yellow cake batter into the bottoms of 12 prepared cupcake cups, filling them about 1/3 full. Spoon the brown batter into the bottoms of the remaining 12 prepared cupcake cups, filling them about 1/3 full.
Step 4
Spoon orange cupcake mix over the yellow and brown layers, filling the cupcakes about 2/3 full. Try not to jar or shake filled cupcakes, to avoid mixing layers.
Step 5
Carefully place cupcakes into oven. Bake until toothpick inserted incenter of a cupcake comes out clean, 18-22 minutes. Allow to cool.
Step 6
Frost each cooled cupcake with the light orange frosting, stir in 3 drops of red food coloring and 3 drops of yellow food color for icing.
Step 7
Place with candy corn on top of each cupcake for a festive garnish.