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    TaraTeaspoon » Recipes » Halloween

    Halloween Candy Corn Twist Cupcakes

    Published: Oct 27, 2014 · Updated: Aug 14, 2022 by Tara Teaspoon · This page contains affiliate and sponsored links. See my full disclosure

    Jump to Recipe Pin Recipe
    Single Twist cupcake on dark background
    Orange yellow and white twist frosting on top of chocolate cupcake on white cake stand
    Pinterest image for Candy Corn Twist Cupcakes with text

    I know people who like candy corn. I try not to judge them, and just love them for who they are--but it's hard.


    For those of you in my camp who don't love the wonderfully iconic Halloween candy, but, like me, survive off of several sugar fixes a day, I created a solution in the form of a cupcake.

    Candy Corn Twist Cupcakes

    It's a Halloween Miracle!

    Tip: No, you don't have to use Meringue Buttercream for these cupcakes. If you're insane and decide not to make this most delicious frosting (too judgy?), feel free to use your favorite frosting in it's place. Meringue Buttercream is rich, but tastes light and airy, smooth and not too sweet. Sometimes referred to as "crack" in cupcake-lover circles--it takes a mixer and a bit of time, but colors well with gel paste dye and is ideal for piping.

    📖 Recipe

    Candy Corn Twist Cupcakes with silky buttercream frosting

    Candy-Corn Twist Cupcakes

    Tara Teaspoon
    A striped meringue buttercream will top 20 baked standard-size cupcakes
    5 from 2 votes
    Print Recipe Pin Recipe
    Work Time 1 hour hr
    Total Time 1 hour hr 30 minutes mins
    Course Dessert
    Servings 20 cupcakes & 5 cups frosting

    Ingredients
      

    • 1 Recipe Meringue Buttercream
    • 20 baked standard size cupcakes
    • Orange and yellow gel paste food coloring

    Meringue Buttercream

    • 5 large egg whites
    • 1¼ cups sugar
    • 1 teaspoon vanilla extract
    • 4 sticks unsalted butter (softened)

    Instructions
     

    • Make Buttercream: Whisk together 5 large egg whites and 1¼ cups sugar in the heatproof bowl of an electric mixer over a pan of simmering water until sugar has dissolved, about 5 min. Test by rubbing the mixture between your fingers-you shouldn't feel any sugar crystals.
    • Transfer bowl to the mixer stand with the whisk attachment and beat on high until mixture cools and stiff peaks form, 10 to 12 min.
    • Reduce speed to medium high and add 1 teaspoon vanilla extract and 4 sticks unsalted, softened butter a little at a time. (Buttercream may curdle but will become smooth as you continue to beat it.)
    • Use within a few hours or refrigerate up to a week. Before using, bring to room temperature and beat on low until smooth.

    To Top Cupcakes

    • Divide buttercream into thirds. Color one-third orange and one-third yellow. Fit a large piping bag with a #826 open-star tip. Spoon orange, yellow and white buttercream into the piping bag side by side (not on top of one another).
    • Pipe onto a plate until all three colors appear, then pipe swirls onto each cupcake. Cupcakes can be refrigerated up to a day.

    Notes

    A great way to make festive Halloween cupcakes.

    Nutrition

    Calories: 369kcalCarbohydrates: 37gProtein: 3gFat: 24gSaturated Fat: 13gCholesterol: 49mgSodium: 157mgPotassium: 60mgFiber: 1gSugar: 28gVitamin A: 587IUVitamin C: 1mgCalcium: 62mgIron: 1mg
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    Tara Teaspoon

    I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!

    More about Tara

    Recipes and Food Styling by Tara Bench. Originally published in Ladies' Home Journal, Oct 2010. Photography Kate Sears. Prop Styling Gerri Williams

    Comments

      5 from 2 votes

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    1. orionssong says

      October 28, 2014 at 12:42 am

      Looks Yummy! I will have to try the recipe for buttercream. Like the original candy corn the flavour is vanilla, there is no difference between the colours in taste.

      Reply
      • tarateaspoon says

        October 28, 2014 at 12:52 am

        Delicious vanilla for sure! Enjoy!

        Reply
    2. Kara says

      October 25, 2016 at 12:25 pm

      These cupcakes are gorgeous! I'm with you, I don't like actual candy corns, just candy corn inspired treats. 🙂

      Reply
      • Tara says

        October 26, 2016 at 2:26 pm

        Thanks! Yes it's all about the FUN here! LOL

        Reply
    3. Brittany Smart says

      July 19, 2018 at 3:58 pm

      Wow this frosting is incredible!

      Reply
    4. Mary Bench says

      May 23, 2019 at 2:16 pm

      These are delicious and so pretty! Thank you!

      Reply
    5. Marie says

      April 25, 2020 at 4:59 pm

      Such a cut idea! I love candy corns. These cupcakes are also so beautiful and perfect to take to a school party! I also love the ease of using a cake mix for the cupcakes!

      Reply

    Hi, I'm Tara Teaspoon!

    I’ve been sharing my original ideas for years. What began as a passion, turned into a publishing career as Food Editor at Martha Stewart Living and Ladies’ Home Journal magazines.

    Now I write cookbooks, and share delicious recipes and expert cooking tips with you here! Thanks for stopping by Tara Teaspoon!

    More about me →

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