1 cup regualr sour cream
1/3 cup vegetable oil
1/2 cup milk
2 eggs
Food colroing (yellow and organe)
Whipped toppping
Candy corn
Combine cake misx, sour cream, vegetable oil, mil, and eggs in large bowl. Mix according to package directions. Divide batter evenly into 2 separate bowls. Color half of the batter with a few drops of orange food coloring (if you do not have orange food coloring, mix 1 drop of red to 2 drops of yellow). Color the other half with a few drops of yellow food colroing. Place cupcake liner into cupcake tins. Fill each cupcake liner with 1/4 cup of the yellow batter then top with the oragn batter so tcupcake liner is 1/2 full. Bake according to package directions. Cool cupcakes completely. Just before serving, top each cupcake with a dollop of whipped topping and a peace of candy corn. Refrigerate or freeze leftovers.
Serves 24
Recipe courtesy of Kroger associate, Elizabeth
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