Friday, November 1, 2013

Candy Corn Infused MiniCupcakes

So Halloween is over, what to do with all of that leftover candy? One of the most pesky ones is candy corn. pure sugar and you have no idea how to get rid of it at all. I had that same problem, so I thought, why not make cupcakes out of them?




 Candy Corn Infused MiniCupcakes

1 1/2 C Candy Corn (plus extra for garnish)
1/2 C milk
2 C flour
1/2 t salt
2 t baking powder
1/2 C butter (room temperature)
3/4 C sugar
2 eggs
1 t vanilla

Preheat the oven to 350F
In a medium bowl whisk together butter and sugar until fluffy. Add the eggs in one at a time and then add the vanilla.

Place the candy corn and 1/4 cup of milk into a glass bowl. Microwave at 30 second increments until you get a melted goo. Make sure to stir well in between sessions. It will take 4-6 sessions to get it melted.  Not all of the candy corn will be completely liquefied, but that's ok. You'll just have candy corn pieces in the cupcakes.
after about 1 or 2 sessions in the microwave
After I had finished heating the candy corn


In a separate larger bowl, mix together the flour, salt, and baking powder. Add in the Candy corn mixture and stir well. Then add in the egg and butter mixture. Lastly, add in the other 1/4 cup of milk.



spoon the batter into the cupcake tins and bake for 10 minutes.

When they are cooled, top them with your favorite frosting (mine is cream cheese) and a candy corn garnish!! Enjoy!!




Baker's Tips
-if you want to make this a regular cupcake recipe, just bake for approximately 20 minutes instead of 10. use  
- If you love cream cheese frosting as much as I do, I have a cream cheese frosting recipe from scratch! Check out the other desserts page to see it!