Wednesday, October 31, 2012

What I Love: Candy Corn Baby Cakes

Cute right?!!
Check out this recipe for Candy Corn Baby Cakes Cupcakes!

Prep Time: 30 Minutes
Total Time: 1:15 Hr:Mins
Makes: 48 baby

1 box Betty Crocker® SuperMoist® white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 teaspoon orange paste food color
1 teaspoon yellow paste food color
2 containers (1 lb each) Betty Crocker® Rich & Creamy white frosting
Orange and yellow coarse sugar
48 pieces candy corn

Heat oven to 350°F (325°F for dark or nonstick pans). Place mini paper baking cup in each of 48 miniature muffin cups. Make cake batter as directed on box for cupcakes, using water, oil and egg whites.
Divide batter evenly among 3 medium bowls (about 1 1/2 cups in each). Stir orange food color into one bowl; stir yellow food color into second bowl. Leave remaining batter white. Place about 1 teaspoon of each color batter into each muffin cup, layering colors in order of candy corn—yellow, orange and white. Do not stir! Each muffin cup will be about three-fourths full.
Bake 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cupcakes from pans to cooling racks; cool completely, about 20 minutes.
Spread frosting on cupcakes. Sprinkle with coarse sugar; top with candy corn.
Makes 48 baby cakes

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens:
Technique Tip:
Make quick work of filling the mini muffin cups by using a small cookie scoop or measuring teaspoon.
Nutrition Information:
1 Serving (1 Baby Cake)Calories 151Total Fat 6g(Saturated Fat 1g,),Sodium 120mg;Total Carbohydrate 24g(Dietary Fiber 0g,Protein 1g;Percent Daily Value*:Exchanges:1 1/2 Other Carbohydrate;1 Fat;Carbohydrate Choices:1 1/2;
*Percent Daily Values are based on a 2,000 calorie diet.

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