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.
It’s a Halloween Miracle!
Recipe:
Meringue Buttercream will top 20 baked standard-size cupcakes
- 1 Recipe Meringue Buttercream
- 20 baked standard size cupcakes
- Orange and yellow gel paste food coloring
- 5 large egg whites
- 1¼ cups sugar
- 1 tsp vanilla extract
- 4 sticks unsalted butter softened
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1. Whisk together 5 large egg whites and 1 1/4 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.
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2. 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.
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3. Reduce speed to medium high and add 1 tsp 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.)
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4. Use within a few hours or refrigerate up to a week. Before using, bring to room temperature and beat on low until smooth.
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1. 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).
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2. Pipe onto a plate until all three colors appear, then pipe swirls onto each cupcake. Cupcakes can be refrigerated up to a day.
Recipes and Food Styling by Tara Bench
Originally published in Ladies’ Home Journal, Oct 2010
Photography Kate Sears
Prop Styling Gerri Williams
Let’s just all get along this Halloween.
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.
orionssong says
October 28, 2014 at 12:42 amLooks 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.
tarateaspoon says
October 28, 2014 at 12:52 amDelicious vanilla for sure! Enjoy!
Kara says
October 25, 2016 at 12:25 pmThese cupcakes are gorgeous! I’m with you, I don’t like actual candy corns, just candy corn inspired treats. 🙂
Tara says
October 26, 2016 at 2:26 pmThanks! Yes it’s all about the FUN here! LOL
Brittany Smart says
July 19, 2018 at 3:58 pmWow this frosting is incredible!
Mary Bench says
May 23, 2019 at 2:16 pmThese are delicious and so pretty! Thank you!