Cupcakes topped with a big orange, yellow, and white frosting swirl are served in wine glasses filled with candy corn.
Course:
Dessert
Cuisine:
American
Keyword:
candy corn cupcake, halloween desserts
Servings: 24
Author: Beth Klosterboer
Ingredients
9cupswhite frosting
orange and yellow icing coloring
24cupcakes
8cupscandy corn
Instructions
Divide the frosting into 3 bowls.
Color one bowl of frosting orange.
Color another bowl yellow.
Leave the third bowl of frosting white.
Spoon the orange into a disposable pastry bag fitted with one of the three Color Swirl 3-Color Coupler pieces.
Repeat with the orange and white frosting.
Fit the three interlocking coupler pieces together, add a large star pastry tip, screw on the ring.
Tie the three bags together.
Pipe a big swirl of frosting on top of each cupcake.
Fill a plastic wine glass half-way with candy corn.
Just before serving, set a cupcake on top of the candy corn in each wine glass.
Recipe Video
Recipe Notes
Cupcakes are moist and candy corn can get sticky if wet, so don't leave the cupcakes in the candy-filled wine glasses for more than a few hours.
Fill the wine glasses with enough candy so that the cupcake sticks out enough for you to be able to grip it to pull it out. You don't want your party guests to have to dump the wine glass to remove the cupcakes.