Name: Candy Corn Ghost Cupcakes
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 1 1/3 c. all-purpose flour -; 1 1/4 tsp. baking powder -; 1/2 tsp. kosher salt -; 6 tbsp. unsalted butter, at room temperature -; 1 c. sugar -; 1 large egg plus 1 egg white, at room temperature -; 1 1/2 tsp. pure vanilla extract -; 1/2 c. skim milk -; 2 drops yellow food coloring -; 2 drops orange food coloring -; 1 c. unsalted butter, softened -; 4 c. powdered sugar -; 4 tbsp. heavy cream -; 4 tbsp. pure vanilla extract -; 1/2 tsp. kosher salt -; 1 drop yellow food coloring -; 1 drop orange food coloring -; Royal icing eyes, for garnish -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Candy Corn Ghost Cupcakes

1. 1 1/3 c. all-purpose flour -

2. 1 1/4 tsp. baking powder -

3. 1/2 tsp. kosher salt -

4. 6 tbsp. unsalted butter, at room temperature -

5. 1 c. sugar -

6. 1 large egg plus 1 egg white, at room temperature -

7. 1 1/2 tsp. pure vanilla extract -

8. 1/2 c. skim milk -

9. 2 drops yellow food coloring -

10. 2 drops orange food coloring -

11. 1 c. unsalted butter, softened -

12. 4 c. powdered sugar -

13. 4 tbsp. heavy cream -

14. 4 tbsp. pure vanilla extract -

15. 1/2 tsp. kosher salt -

16. 1 drop yellow food coloring -

17. 1 drop orange food coloring -

18. Royal icing eyes, for garnish -

How to cook deliciously - Candy Corn Ghost Cupcakes

1. Stage

Make cupcakes: Heat oven to 350°. Fill cupcake pan with liners and set aside, then sift together flour, baking powder, and salt in a large bowl.

2. Stage

In another large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, cream butter and sugar until light and fluffy. Add egg and beat until combined, then scrape down bowl and beat in egg white. Add vanilla and beat until combined.

3. Stage

Alternate adding flour and milk, beginning and ending with flour mixture.

4. Stage

Evenly divide batter into three separate bowls and color two portions, one with yellow food coloring and the other with orange food coloring. Divide batter evenly among liners until each cup is three-quarters full.

5. Stage

Bake until tops are golden and spring back when slightly pressed, about 20 minutes. Remove from oven and transfer cupcakes to a wire rack to let cool completely.