Candy Corn Cupcakes
What you'll need
Dawn Exceptional® Baker's Request™ Devil's Food Cake Mix (00495128)
Water
Bakery Essentials™ Soybean Vegetable Oil (02505321)
Dawn Exceptional® Bright Yellow Buttercreme Style Icing (02434398)
Dawn Exceptional® Orange Buttercreme Style Icing (02441004)
Dawn White Buttercreme Style Icing (02434356)
Kerry™ Autumn Blend Sprinkles (02384759)
Directions
Working Method
Line jumbo size cupcake pan with paper liners. Mix cake according to manufacturer’s instructions, then use a #8 grey scoop to deposit 3.5 oz of batter into each cavity. Bake at 350°F until cupcakes spring back lightly when touched. Let cool completely. Place buttercremes into pastry bags fitted with different sized star tips. Pipe rosettes on top of cupcakes starting with yellow and the largest tip, then the orange and medium tip, and finally the white with the smallest tip. Immediately top with sprinkles.
halloween, fall, candy corn, orange, white, yellow, chocolate cake, cupcakes
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Candy Corn Cupcakes
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