Candy Corn Cupcakes
Monday, October 4, 2010
1 cup regualr sour cream
1/3 cup vegetable oil
1/2 cup milk
Food colroing (yellow and organe)
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.
Recipe courtesy of Kroger associate, Elizabeth