Candy Corn Cupcake Trifles
- Paper baking cups
- 1 package vanilla cake mix with pudding
- Water, vegetable oil and eggs called for on cake mix box
- ½ tsp. orange food coloring paste
- ¼ tsp. yellow food coloring paste
- 12 (8 oz.) jars of other half-pint jars
- 2 (12 oz.) containers whipped ready-to-spread white frosting
- 1 ½ cups candy corn
Preheat oven to 350 degrees F. Place paper baking cups in 2 (12 cup) muffin pans. Prepare cake mix according to package directions, using water, oil, and eggs. Divide batter in half; tint half of batter orange and other half yellow. Spoon orange batter into 12 muffin cups and yellow batter into remaining muffin cups.
Bake 350 degrees F for 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 10 minutes; remove from pans to wire rack. Cool completely (about 30 minutes).
Remove paper baking cups. Cut each cupcake in half horizontally. In each 12 glass jars, place 1 yellow cupcake half and 1 orange cupcake half. Spoon 1 container of frosting into a large zip-top plastic freezer bag; seal bag. Cut off about ½ inch corner of bag. Squeeze bag to pipe frosting over orange cupcakes in each jar. Divide 1 cup candy corn evenly among jar and sprinkle over frosting. Repeat layers with remaining cupcake halves, second container of frosting, and remaining ½ cup candy corn.
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.