Makes 16 medium-sized cupcakes
YouTube instructional video
What you’ll need
Cake flour
Sugar
Salt
Baking powder
Baking soda
Unsalted butter (Room temp)
Large eggs (Room temp)
Whole milk (Room temp)
Sour cream (Room temp)
Vegetable or canola oil
Vanilla extract
Butter extract
Cake batter extract (Optional)
Confectioners’ sugar
Candy corn
Tool’s you’ll need
Hand or stand mixer
16 mold small cupcake pan
Cupcake liners
Disposable piping bag
Wilton #1M tip
Preparation of ingredients
Dry ingredients (Cake flour mixture)
Step 1- Sift 1 1/3 cups cake flour, 1/4 teaspoon baking powder, 1/2 teaspoon baking soda and 1/8 teaspoon salt into a medium sized bowl. Stir all ingredients together and set aside.
Wet ingredients (Candy Corn mixture)
Step 2- Chop 1/2 cup candy corn into tiny pieces with a knife. Do not use a food processor.
Melting the candy corn (Melted candy corn milk mixture 1)
Note- This will be used in both the cake and frosting for this recipe. 2/3 cup will be added into the cake batter and about 2 tablespoons will be used to make the frosting.
Preheat fire to medium heat.
Step 3- Add 3/4 cup whole milk (Room temp) and let get hot for 1 minute. Add candy corn pieces and stir continuously for 2 minutes or until candy corn has melted into the milk. Turn fire off and let cool until it’s warm.
Step 4- Add 2/3 cup (melted candy corn milk mixture 1), 4 tablespoons sour cream (Room temp), 2 teaspoons vanilla extract, 1 teaspoon butter extract and 1/2 teaspoon cake batter extract (Optional). Stir all ingredients with a whisk until combined and set aside.
Cake batter
Step 5- Add 1 stick unsalted butter (Softened and at room temp), 2 to 3 tablespoons vegetable or canola oil, and 1 1/4 cups sugar. Mix on high speed for 6 minutes. Scrape down sides of mixing bowl.
Step 6- Start mixer on medium speed and add, 1 large egg (Room temp), and 1 egg white (Room temp) one at a time.
Step 7- Add Cake flour mixture and melted candy corn milk mixture into the batter 2 separate times. Mix on medium low speed each time for 15 to 20 seconds or until combined.
Notes- Add cupcake liners into 16 small cupcake molds. You may need an additional cup cake pan if you only have one 12 mold cupcake pan.
Preheat oven to 325 degrees.
Step 8- Tie a small rubber band on to the tip portion of the disposable piping bag and add the bag into a large cup. From there, pour cake batter into piping bag.
Step 9- Quickly remove the small rubber band from the tip of the piping bag and fill all 16 cupcake liners halfway 50% as quickly as possible. Do not add batter toward the top. It will cause cupcakes to overflow when they rise.
Step 10- Place into a preheated 325-degree oven on the bottom rack. If you are using 2 twelve mold cupcake pans, one pan will go on the bottom rack and the other pan will go on the next rack up. Bake for 20 to 25 minutes.
Step 11- Once the baking time is up, remove cupcakes from oven. Toothpick test inserted should come out clean. If it does not come out clean quickly place cupcakes back into the oven for an additional 5 minutes. Once the cupcakes are removed from oven let cool completely.
Note- If the crown of the cupcakes sticks to the edge of the cupcake molds on the baking pan, take a spatula and glide it along the edge of each cupcake. Do this while the pan is still warm.
Melted candy corn mixture 2
Step 12- Chop 1/4 cup candy corn into tiny pieces with a knife. Do not use a food processor.
Preheat fire to medium heat.
Step 13- Add 2 tablespoons of (Melted candy corn milk mixture 1) and chopped candy corn into a medium-sized pot. Stir continuously for 1 minute or until candy corn has melted into the milk mixture. Turn fire off and add 2 tablespoons warm whole milk and stir until combined. Once done let cool completely. Mixture will thicken as it cools.
Making the Candy corn buttercream frosting
Step 14- Add 1 1/2 sticks unsalted butter (Slightly softened and at room temp), (Melted candy corn milk mixture 2), 1 1/2 teaspoons vanilla extract, 1 teaspoon butter extract, 1 3/4 cups confectioners’ sugar, and a light sprinkle of salt into stand mixer bowl fitted with paddle attachment. Mix on high speed for 1 minute.
Decoration of cupcakes
Piping bag
Step 15- Add coupler into the disposable piping bag and add the Wilton #1M tip onto the coupler and screw the tip in place with the coupler screw. Place piping bag into a large cup.
Step 16- Add Candy corn butter cream frosting into piping bag fitted with Wilton #1M tip. Pipe frosting onto all 16 cupcakes starting at the edge of the cupcake and going in a circular motion until you reach the center of the cup cake. Add 1 piece of the candy corn directly on top of the frosting on all 16 cupcakes as a final garnish. Let set for 10 to 15 minutes before serving.
YouTube instructional video
