Candy Corn Cupcakes
Vanilla cupcakes with a striped swirl of yellow, orange and white buttercream, topped with candy corn.
Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.
Candy corn is the classic fall candy, and these cupcakes wear its colors in a single swirl: yellow, orange and white buttercream piped together from one bag, so every swirl comes out striped. Two pieces of candy corn on top finish the look. They fit a fall festival or a Thanksgiving dessert table as well as a Halloween party.
The Thermomix® TM7™ makes the vanilla batter and whips one big batch of buttercream with the butterfly whisk. You divide it into three bowls, tint two of them, and a simple piping trick does the rest. It looks like bakery work, but it is really just three small bags tucked inside a big one.
Made in the Thermomix® TM7™
Candy Corn Cupcakes
Makes: 12 cupcakes
- Prep40 min
- Cook20 min
- Total2 h
- Serves12
Ingredients
Vanilla cupcakes
Buttercream
To decorate
Instructions
- Preheat the oven to 180°C (350°F) and line a 12-cup muffin pan with paper liners.
- Place the butter and sugar in the mixing bowl and mix 1 min/speed 4. Scrape down the sides, add the eggs and vanilla and mix 30 sec/speed 4.
- Add the flour, baking powder, salt and milk and mix 10 sec/speed 4. Scrape down the sides and mix 5 sec/speed 4, just until smooth.
- Divide the batter among the liners, about 2/3 full, and bake for 18 to 20 minutes, until golden and a toothpick in the center comes out clean. Cool completely on a rack, about 1 hour.
- Wash and dry the mixing bowl. Insert the butterfly whisk, add the butter and whip 2 min/speed 3.5, until pale. Add the powdered sugar, milk, vanilla and salt, put the measuring cup in place and whip 1 min/speed 3, then whip 2 min/speed 3.5, scraping down halfway, until light and fluffy.
- Divide the buttercream among 3 bowls, about 220 g (1 cup) each. Tint one bright yellow and one orange with the gel colors and leave the third white.
- Spoon each color into its own small piping bag and snip a 1 cm (1/2 in) opening. Lay the 3 bags side by side inside a large piping bag fitted with a large round or open star tip, and squeeze a little onto a plate until all three colors come out together.
- Pipe a tall swirl on each cupcake and top it with 2 pieces of candy corn.
- Serve, or keep the cupcakes in a closed container in the refrigerator and take them out 20 minutes before serving.
Tips
- Turn the bag so the white is on the outside of the swirl and the yellow in the center, or the other way around: each way gives a different stripe.
- Clear vanilla keeps the white stripe bright. Regular vanilla works too, it just makes the white a little creamier in color.
- Bake the cupcakes the day before and keep them in an airtight container at room temperature; decorate on party day.
- Florida heat softens buttercream fast. Decorated cupcakes keep 3 days in the refrigerator in a closed container.
