Candy Corn Cupcakes

Happy Halloween!

Candy Corn Cupcakes:
1/2 cup butter, softened
1 cup sugar
2 eggs
2 tsp vanilla
1½ cups flour
2 tsp baking powder
1/4 tsp salt
1 cup buttermilk
food coloring

Preheat oven to 350°.  Line a 12 cup cupcake pan with paper liners.

In large bowl with electric mixer, cream butter and sugar.  Add eggs and vanilla and mix well.  Combine flour, baking powder, and salt, add to creamed mixture alternately with buttermilk, mixing until batter is smooth.  Divide batter in half, putting half in another bowl (should be about 2 cups in each bowl).  Using food coloring, make batter in one bowl yellow and the other orange.

Divide yellow batter evenly among the 12 cups (about 2 heaping Tbl per cup), tap pan to level batter.  Divide orange batter evenly among the 12 cups, gently spooning on top of yellow batter (again, about 2 heaping Tbl each cup).  Bake for 20-22 minutes, until center is set.  Cool completely before frosting.

White Chocolate Buttercream Frosting:
1/2 cup butter, softened
1/2 cup white chocolate chips, microwave until just melted
3½ cups powdered sugar
1 tsp vanilla
3-4 Tbl milk
orange sprinkles
candy corn

Whip butter and white chocolate together with electric mixer.  Add powdered sugar and milk and whip to desired frosting consistency.  Frost completely cooled cupcakes and decorate with sprinkles and candy corn.

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

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