Page 120 - Betty Crocker - Halloween Cookbook

Candy Corn Baby Cakes

PREP TIME: 30 Minutes • START TO FINISH: 1 Hour 15 Minutes • 48 servings (1 baby cake)

Cake 1. Heat oven to 350°F (325°F for dark or nonstick pans). Place mini
1 box white cake mix paper baking cup in each of 48 mini muffin cups. Make cake as directed
with pudding on box for cupcakes, using water, oil and egg whites.
Water, vegetable oil and 2. Divide batter evenly among 3 medium bowls (about 1½ cups in
egg whites called for on each). Stir orange food color into one bowl; stir yellow food color into
cake mix box
second bowl. Leave remaining batter white. Place about 1 teaspoon
1 teaspoon orange paste of each color batter into each muffin cup, layering colors in order of
food color
candy corn—yellow, orange and white. Do not stir! Each muffin cup
1 teaspoon yellow paste will be about three-fourths full.
food color
3. Bake 15 minutes or until toothpick inserted in center comes out
Frosting and Decorations clean. Cool 10 minutes; remove cupcakes from pans to cooling racks.
2 containers (1 lb each) Cool completely, about 20 minutes.
creamy white ready-to- 4. Spread frosting on cupcakes. Sprinkle with coarse sugar; top with
spread frosting candy corn.
Orange and yellow
coarse sugar 1 Serving: Calories 151; Total Fat 6g (Saturated Fat 1g); Sodium 120mg; Total Carbohydrate 24g
(Dietary Fiber 0g); Protein 1g Exchanges: 1½ Other Carbohydrate, 1 Fat Carbohydrate Choices: 1½
48 pieces candy corn

Terrifying Tip

Make quick work of filling the mini muffin cups by using a small
cookie scoop or measuring teaspoon.

Betty Crocker Halloween Cookbook 118 • Spooky Cupcakes & Cakes
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