Ingredients and Weight - 1 cup (2 sticks) unsalted butter, softened - 3 cups granulated sugar - 4 large eggs - 2 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1/2 teaspoon salt - 1 cup buttermilk
For the Candy Corn Frosting - 1 cup (2 sticks) unsalted butter, softened - 3 cups confectioners' sugar - 3 tablespoons milk - 1 teaspoon vanilla extract - Yellow, orange, and red food coloring
Preparation Time - 15 minutes
Cooking Time - 20-25 minutes
Difficulty Level - 2/5 (Easy)
Preparation Method Steps 1. Preheat oven to 350°F (175°C). Line 24 cupcake liners with liners. 2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. 3. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add to the wet ingredients, alternating with the buttermilk. 4. Fill the liners 2/3 full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. 5. Let the cupcakes cool completely before frosting.
For the Candy Corn Frosting 1. In a large bowl, cream together the butter and confectioners' sugar. Beat in the milk and vanilla extract. 2. Divide the frosting into 3 equal parts. Color 1/3 yellow, 1/3 orange, and 1/3 red. 3. Spoon the yellow frosting into a piping bag fitted with a star tip. Pipe a layer of frosting onto each cupcake. 4. Repeat with the orange and red frosting, piping each layer on top of the previous one.
Nutritional Information - Calories: 470 - Fat: 26g - Carbohydrates: 59g - Protein: 5g
Dish Characteristics - Moist and fluffy cupcakes - Creamy and vibrant frosting - Festive and fun design
User Comments - "These cupcakes were a huge hit at my party! They were so cute and delicious." - "I love the candy corn frosting! It's the perfect way to add a touch of Halloween to your dessert." - "These cupcakes are so easy to make. I was able to put them together in less than an hour."
Special Precautions and Tips - Make sure to let the cupcakes cool completely before frosting them. This will prevent the frosting from melting. - If you don't have a piping bag, you can use a spoon to spread the frosting onto the cupcakes. - Store the cupcakes in an airtight container at room temperature for up to 3 days.