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 Crocker® Rich & Creamy white frosting; 48 servings Orange and yellow coarse sugar; 1 box Betty Crocker® SuperMoist® white cake mix

Candy Corn Baby Cakes might be just the dessert you are searching for. One serving contains 169 calories, 0g of protein, and 3g of fat. This recipe serves 48. It is a good option if you're following a dairy free diet. Halloween will be even more special with this recipe. Head to the store and pick up cake mix, paste food color, orange and coarse sugar, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes.

Instructions

Heat oven to 350°F (325°F 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 corn—yellow, orange and white. Do not stir! Each muffin cup will be about three-fourths full.

Ingredients you will need

Candy Corn