Try this Candy Corn Baby Cakes recipe, or contribute your own.
Suggest a better descriptionHeat 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.
Expert Tips: Make quick work of filling the mini muffin cups by using a small cookie scoop or measuring teaspoon.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (10g) | ||
Recipe Makes: 48 Servings | ||
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Calories: 45 | ||
Calories from Fat: 10 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.1g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 69.7mg | 2 % | |
Potassium 12.3mg | 0 % | |
Total Carbohydrate 8.2g | 2 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 8.1g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 45
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