Sunday Sweets: Candy Corn Cupcakes

It's Sunday, so time to make something sweet to eat! The Big One and I found this recipe on the McCormick website and it is delicious! Our cupcakes were moist, tasty and fun to make!

Makes 24 (1 cupcake) servings.
Prep Time: 30 minutes
Cook Time: 20 minutes

Ingredients

1 package (18 1/4 ounces) white cake mix
2 teaspoons McCormick® Pure Vanilla Extract
McCormick® Assorted Food Colors & Egg Dye
1 container (16 ounces) vanilla frosting
Assorted decorations, such as orange sprinkles and candy corn

Directions

1. Prepare cake mix as directed on package, adding vanilla. Divide batter in half. Tint one batch yellow with 1/3 teaspoon yellow food color. Tint second batch orange with 1/4 teaspoon yellow food color and 1/8 teaspoon red food color.

2. Fill each paper-lined muffin cup 1/3 full with yellow batter. Gently add orange batter on top of yellow batter, filling each muffin cup 2/3 full. Bake as directed on package for cupcakes. Cool cupcakes on wire rack.

3. Frost cupcakes. Decorate with sprinkles and candy corn.

Tips

Test Kitchen Tip: For easier measurement, 1/4 tsp. Food Color = 20 to 25 drops

We also separated our frosting and tinted it orange and yellow, to continue the candy corn theme. If we had candy corn handy, I would have put a candy corn on the top of each cupcake, instead we just sprinkled the tops with yellow sprinkles.

Sunday Sweets: Chocolate Skeleton Cookies

Chocolate Skeleton Cookies

These yummy treats are a great way to use your gingerbread man cookie cutter more than just once a year! I found this recipe here.

Ingredients

1 cup butter, softened

1 cup sugar

1/2 cup packed brown sugar

1 egg

1 teaspoon vanilla extract

2-3/4 cups all-purpose flour

1/2 cup baking cocoa

1 teaspoon baking soda

1-1/2 cups confectioners' sugar

2 tablespoons 2% milk

 

Directions

 

In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa and baking soda; gradually add to creamed mixture and mix well. Cover and refrigerate for 1-2 hours or until easy to handle.

On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 3-in. gingerbread boy cookie cutter. Place on greased baking sheets.

Bake at 375° for 7-8 minutes or until set. Cool for 1 minute before removing from pans to wire racks to cool completely.

For icing, in a small bowl, combine confectioners' sugar and milk until smooth. Cut a small hole in the corner of a resealable plastic bag; fill with icing. Pipe skeleton bones on cookies. Yield: 3 dozen.