I am one of the people who fall on the side of candy corn lovers, not haters. When I was an expat, come October it made me sad not to have some around. Once a kind friend even mailed two bags to me after I kvetched on Facebook about the woeful lack of it in Deutschland. I was not so much craving the taste (I mean, just how much can one eat of that stuff anyway?) as much as the Halloween memories they evoke. It's my my favorite holiday and when in the States, I always celebrated it to the max.
Life is crazy busy right now but I am going to do my best in the next weeks to post some of the fun Halloween treat ideas that have been rambling around in my head this past year.
Admittedly, these looked much better in my head then they came out in real life. I need some practice with the multi dipping it took to create them. Next time I will try to experiment with a candy corn flavor for the cupcakes as well. I went with plain vanilla for this first round.
I couldn't find yellow candy melts so I colored a bag of white ones with Wilton's candy colors. It worked perfectly.
Here's how I made my little cupcake candy corn tribute.
Candy Corn Mini Hi Hat Cupcakes
For the Cupcakes:
- 2+1/2 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 sticks (1 cup) butter
- 2 cups sugar
- 4 eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F and place liners in two mini cupcake pans.
- Whisk flour, baking powder and salt together in a bowl and set aside.
- Beat butter until fluffy, about 3 minutes.
- Add sugar until combined.
- Add eggs one at a time.
- Beat in extract.
- Add flour mixture and milk alternating a bit at a time.
- Place a ziplock bag in a large drinking glass by stuffing one corner down. into the bottom of the glass. Fold the opening over and fill with the batter.
- Squeeze excess air out of the bag, zip it closed and snip a small hole in one corner of the bag.
- Twist the top part of the bag, squeeze and fill the cupcake liners 3/4 of the way.
- Bake for about 10-15 minutes or until a knife inserted in one of the cupcakes comes out clean.
- Remove from oven and cool completely.
For the Marshmallow Topping
The step by step tutorial at King Arthur Flour is very comprehensive and helpful.
- 1+1/2 cups water
- 1 cup sugar
- 1/2 cup meringue powder
- Bring water to boil in microwave or stove top.
- Pour in sugar stirring constantly until dissolved.
- Let cool.
- Add meringue powder and whip about 10 to 15 minutes until mixture is very stiff, like beaten egg whites.
- Load mixture into a disposable pastry bag or zip lock using method above and snip a hole in the corner.
- Pipe swirls onto the cupcakes and place finished cupcakes in the freezer for at least 4 hours.
For the Coating:
- 1 bag each of yellow, orange and white candy melts (I used less than a half a bag of the white)
- 3 tablespoons Crisco
- Place yellow candy melts and 1 tablespoons of the crisco in a microwave. Melt the candy in a microwave safe bowl for 30 seconds at a time on high, stirring the mixture in between until it's smooth.
- Remove cupcakes from freezer. One at a time submerge the cupcake in the melted yellow candy hold upside down over the mixture and let excess drip off. Place in fridge.
- Microwave the orange colored melts. Remove cupcakes a few at a time at a time from the fridge and submerge the cupcake 3/4 of the way to leave the bottom part yellow. Place in Fridge.
- Microwave a smaller amount of the white melts and dip the tip of the cupcakes in the white color.