I made these cuties after I saw the idea for Candy Corn Cupcakes around Halloween time. They were very simple and quite tasty!
I made a white cake and added 1/4 tsp. mint extract instead of vanilla.
I greased my muffin tins and added about 1 1/2 tablespoons of cake batter to each cup, being extra careful to keep the batter off the edges and sides.
Then, I shoved the tray in the freezer for about 10 minutes.
While they were in the freezer I added a big glob of red coloring to the cake batter.
I pulled the tin out of the freezer and gently added an equal amount of red batter over the slightly hardened white batter.
I baked the cupcakes, allowing about 5 extra minutes (keep a close eye during the last few minutes) to bake.
After they cooled I mixed another 1/4 tsp. of mint extract into my buttercream frosting and frosted the cupcakes. Then, I sprinkled chopped mints and red sprinkles over the top! They turned out so cute and tasty! Be sure and give them a try!!
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{ 6 comments… read them below or add one }
Angie, these look fabulous! I bet even I could make them (and I can ruin jell-o!). Thanks for sharing!
Yummy! As I was reading this I also thought you could make these like andes candy! using a mint extract and chocolate mis and frosting! Im going to try that
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After reading your short and sweet blog post, I had learned that it’s really easy and fun to make cup cake. Guys, be sure to grease muffin tins else it won’t be easy to extract them out later!
Thanks Angie! Keep posting~
These are so cute. I am always so amazed of the different things people can come up with for cupcakes.
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nice post very interesting… looks great.
looks yummy and easy to work with!