Candy Corn Ghost Cupcakes
By Naomi Robinson
Yields:
12
Prep Time:
25 mins
Total Time:
45 mins
Jump to recipeMimic the layers of candy corn you love so much with these adorable cupcakes.
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Ingredients
For the Cupcakes
- 1 1/3 cups all-purpose flour
- 1 1/4 tsp. baking powder
- 1/2 tsp. kosher salt
- 6 Tbsp. unsalted butter, at room temperature
- 1 cup sugar
- 1 large egg plus 1 egg white, at room temperature
- 1 1/2 tsp. pure vanilla extract
- 1/2 cup skim milk
- 2 drops yellow food coloring
- 2 drops orange food coloring
For the Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 4 Tbsp. heavy cream
- 4 Tbsp. pure vanilla extract
- 1/2 tsp. kosher salt
- 1 drop yellow food coloring
- 1 drop orange food coloring
- Royal icing eyes, for garnish
Directions
- Step 1Make cupcakes: Heat oven to 350°. Fill cupcake pan with liners and set aside, then sift together flour, baking powder, and salt in a large bowl.
- Step 2In another large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, cream butter and sugar until light and fluffy. Add egg and beat until combined, then scrape down bowl and beat in egg white. Add vanilla and beat until combined.
- Step 3Alternate adding flour and milk, beginning and ending with flour mixture.
- Step 4Evenly divide batter into three separate bowls and color two portions, one with yellow food coloring and the other with orange food coloring. Divide batter evenly among liners until each cup is three-quarters full.
- Step 5Bake until tops are golden and spring back when slightly pressed, about 20 minutes. Remove from oven and transfer cupcakes to a wire rack to let cool completely.
- Step 6Make frosting: In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, beat butter until slightly whipped. Add 1 cup powdered sugar at a time, beating on low until slightly blended, about 5 seconds. Increase speed to high and beat until fully incorporated, 5 to 7 seconds more, then repeat with remaining powdered sugar. Add 2 tablespoons heavy cream and vanilla and beat to combine (add additional heavy cream as needed to achieve desired consistency), then add salt and beat to combine. Evenly divide frosting into three separate bowls and color two portions, one with yellow and the other with orange. Fill three pastry bags with each color. (Fit yellow and orange pastry bag with a closed star tip; fit white pastry bag with a round tip.) Pipe three layers with each color onto cupcakes, and finish with royal icing eyes.
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