Candy Corn Cupcakes

This is a fun Halloween recipe to try! I forgot to take a picture with the candy corn on top of the frosting!



Candy Corn Cupcakes

1 white cake mix
orange food gel
yellow food gel
optional: orange flavoring and lemon flavoring

Mix white cake mix according to directions. I didn't eliminate the egg yokes because I colored the cake batter. Divide the cake batter equally and mix one with orange food gel and the other with yellow food gel. Add the flavoring into each color. Line cupcake pans with liners and add the yellow in the bottom and the orange on top. Bake according to box directions. Let cupcakes cool completely before frosting.

Coconut Cream Icing

1 cup vegetable shortening (I used the white Crisco)
1 teaspoon clear vanilla extract
4 cups sifted confectioners' sugar
1/2 teaspoon coconut flavoring (You can also use no-color butter flavor and make it more of a buttercream icing.)
2-4 tablespoons milk (depending on what kind of consistency you want)

Mix shortening and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. After all sugar is mixed in, icing will appear dry. Add milk and coconut flavoring and beat at medium speed until light and fluffy.