Candy Corn Cupcake Trifles

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Posted By: MomsDiner
Posted In:  Desserts
Page Views:  1141 views
Preparation Time:  25 minutes
Cooking Time:  20 minutes
Course: desserts
Cusine: north american


TOTAL TIME: 1 hr. 15 min

1 box Betty Crocker® SuperMoist® vanilla cake mix

Water, vegetable oil and eggs called for on cake mix box

1/2  teaspoon orange paste food color

1/4 teaspoon yellow paste food color

12 mason jars (8-oz size) or other half-pint jars

2 containers Betty Crocker® Whipped fluffy white frosting

1 1/2 cups candy corn


1. Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make cake mix as directed on box, using water, oil and eggs. Divide batter in half; tint half of batter orange and other half yellow. Divide each color batter evenly among muffin cups.

2. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.

3. Remove paper baking cups. Cut each cupcake in half horizontally. In each jar, place 1 yellow cupcake half and 1 orange cupcake half. Spoon 1 container of frosting into 1-gallon resealable food-storage plastic bag; seal bag. Cut off about 1/2-inch corner of bag. Twist bag above frosting; squeeze bag to pipe frosting over orange cupcake in each jar. Sprinkle evenly with 1 cup of the candy corn. Repeat layers with remaining cupcake halves, second container of frosting and remaining 1/2 cup candy corn.


Source: Betty Crocker

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