October 30, 2011

Candy Corn Cupcakes

After one miserable failure that turned into something out-of-the-box and amazing, I tried these cupcakes again.

I was quite pleased.

Have you all seen this?

It's been on blogs and Pinterest lately.

I tried baking at 325 degrees and the cupcakes came out fluffier and softer.  I switched to 350 degrees for another batch, and they came out harder and a bit more squat.

SO.  I can say that I recommend 325 degrees until a toothpick comes out clean.  My oven took about 18 minutes.  The only difficult part was that I had to wait for them to completely cool before pulling them out of my silicon cupcake liners...lest they fall apart.

Just something to think about.

Anyway.  Try these cupcakes.  They are from Our Best Bites.  I LOVE using yogurt instead of water or sour cream.  It adds so much flavor.  Along with replacing the sour cream with vanilla yogurt, I did 2 parts applesauce to 1 part oil.  I just added enough oil to hold them together.  It might work with just applesauce, but I haven't tried it.

The frosting?  That came from Our Best Bites too.  I really liked this frosting for the subtle flavor.  (I must say that my decorating skills leave more than a lot to be desired.  My goal this winter is to practice cake decorating. Trust me.  This was the best looking one.  I have some sort of weird decorating handicap.)

Shared at:
Friday Food


  1. Well, they look awesome to me! I love that baking tip, so going to try a lower temp.

  2. Now I have to make cupcakes right away to experiment with the oven temp. Thanks for the tip! Your cupcakes look great! :)


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