Candy Corn Baby Cakes

Name: Candy Corn Baby Cakes
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 48
Cuisine: Global
Ingredients: 48 candy corn; 1 teaspoon yellow paste food color; 907 grams containers each) Betty Rich & Creamy white frosting; 1 teaspoon orange paste food color; 48 servings Orange and yellow coarse sugar; 1 box Betty white cake mix

Candy Corn Baby Cakes might be just the dessert you are searching for. This recipe makes 48 servings with 169 calories, 0g of protein, and 3g of fat each. This recipe covers 1% of your daily requirements of vitamins and minerals. It will be a hit at your Halloween event. A mixture of orange paste food color, paste food color, orange and coarse sugar, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes.

Instructions

Heat oven to 350F (325F for dark or nonstick pans).

Equipment you will use

Oven

Place mini paper baking cup in each of 48 miniature muffin cups. Make cake batter as directed on box for cupcakes, using water, oil and egg whites.

Ingredients you will need

Egg Whites

Cupcakes

Water

Cooking Oil

Equipment you will use

Muffin Liners

Divide batter evenly among 3 medium bowls (about 1 1/2 cups in each). Stir orange food color into one bowl; stir yellow food color into second bowl. Leave remaining batter white.

Ingredients you will need

Yellow Food Color

Equipment you will use

Bowl

Place about 1 teaspoon of each color batter into each muffin cup, layering colors in order of candy cornyellow, orange and white. Do not stir! Each muffin cup will be about three-fourths full.

Ingredients you will need

Orange