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Halloween Candy Corn Cupcakes

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Sooo, if you are looking for something that tastes like candy corn, well I am sorry to disappoint you…but these are not that. You should probably just go and buy some candy corn if that is your cup of tea.

Or make these cupcakes! I like the latter.

These are cupcakes that are adorable and delicious. And have frosting. Therefore.. these cupcakes > candy corn.

They have all the cuteness of candy corn. That is if you think the colors in candy corn are cute. That’s not really the point anyways, these are just perfect for that little holiday coming up next Wednesday. You may have heard of it..Halloween?

Alright, more about these guys…Here we have some candy corn cupcakes.

PSsssst, pssst!! They actually taste like regular old vanilla cupcakes. They’re like good ‘ol grandma’s baking cupcakes when you taste them, but they’re like “woah! party time!” when you look at them.

That is what you are all thinking when you look at these, right? I know you all too well.

Anywho, many people like to make these types of cupcakes with all the colors in the rainbow which is all fine and dandy, but it is Halloween season and I was just trying to stay festive, so I went ahead with some candy corn-looking cupcakes.

These are super easy and perfect for Halloween and easily adjustable to any event, holiday, or Wednesday afternoon. Enjoy!

Halloween Candy Corn Cupcakes

(Using my vanilla cupcake recipe, this made me 12 mini cupcakes and 4 regular sized cupcakes)

Favorite basic vanilla cupcake recipe (I used my favorite vanilla cupcake recipe)

orange food coloring (or a combination of red and yellow to create orange)

yellow food coloring

  1. Preheat oven to 350 degrees F and line muffin tin(s) with liners.
  2. Prepare vanilla cupcake batter as recipe instructs
  3. Divide batter into 3 small, separate bowls. In one bowl, use about 10 drops of yellow food coloring to make the batter yellow. In a different batter-filled bowl, make the batter orange by either using orange food coloring or combining red and yellow food coloring to make orange (there are many food coloring boxes and sets that instruct you on how to create colors, such as orange).
  4. Start by spooning a small layer of yellow batter on the bottom of each lined muffin tin, then spoon a layer of orange on top of yellow, being sure orange touches the edges of the cupcake liner. Lastly, spoon the non-dyed batter on top of the orange batter. It is not overly important whether or not the colors mix.
  5. Bake cupcakes in preheated oven 18-20 minutes for regular sized cupcakes and 12-14 minutes for mini cupcakes, or until toothpick inserted in center comes out clean. Top with favorite frosting, and sprinkles!

Random Fact of the Day: Attics were invented in Attica.

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Corn Chowder

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Do you wish that you had an accent? Do you have an awesome accent and are in denial about it and still want a new accent?

That’s how I feel we all are. Because if you think about it, I guess it sounds like we have an accent to someone from somewhere, but we don’t notice it because we’re surrounded by the same accent all the time! Deeeeep…

What got me thinking about accents was chowder. I made some corn chowder the other day (more about that later), and every time I hear or think of the word chowder, it seems like it should be said “choowwwwwdaaaaa”, like with a thick New England accent.

I’m glad we had this talk.

So here’s some corn chowdaaa for you, and all the great corn that is around now! Enjoy :)

Corn Chowder

6 ears of corn

2 Tablespoons butter

1 onion, finely chopped

1/3 cup bacon bits

1 1/2 teaspoons salt

2 teaspoons thyme

3/4 teaspoon black pepper

1 basil leaf

scant 1/4 cup all-purpose flour

4 1/2 cups water

4 Yukon gold potatoes, peeled and cut into 1/2 inch pieces

1 cup half-and-half

1/2 Tablespoon white sugar

  1. Remove the husks and silk from the corn. One at a time, stand each ear of corn up in a large bowl and use a chef’s knife to cut the kernels from the corn. Then, hold the ear over a second bowl, and use a vegetable peeler to firmly scrap any remaining pulp from the cobs into the bowl. Repeat with the rest.
  2. Spread a clean cheese cloth over a medium bowl. Transfer the pulp to the towel, and then wrap the towel tightly around it and squeeze as much corn juice as possible into the bowl. Discard the pulp that’s left in the cloth.
  3. Set a large Dutch oven over medium heat and add the butter. Let it melt, then add the onion, thyme, salt, and pepper. Cooke for about 6-8 minutes, stirring frequently, until the onion has softened and is just starting to brown at the edges. Add the flour and cook for another minute or so, stirring constantly. Gradually add the water, keep stirring. Bring the mixture to a boil, then stir in the corn kernels and potatoes. Bring the chowder to a simmer, then reduce the heat to medium-low and simmer for about 15 minutes, or until potatoes are tender.
  4. Transfer a little less than 2 cups of the chowder and the basil leaf to a blender and puree until smooth. Stir the puree back into the dutch oven. Add the half-and-half then return the chowder to a simmer. Mix in the bacon bits. Turn off the heat and add the reserved corn juice. Season to taste with salt, pepper, and mix in the sugar. Enjoy!

Random Fact of the Day: Per capita, Canada has more doughnut shops than any other country.

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