Candy Corn Baby Cakes Recipes
CANDY CORN BABY CAKES
Have these colorful cupcakes this Halloween topped with candy corn - made using Betty Crocker™ Super Moist™ cake mix and Rich & Creamy white frosting.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 48
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place mini paper baking cup in each of 48 miniature muffin cups. Make cake batter as directed on box for cupcakes, using water, oil and egg whites.
- Divide batter evenly among 3 medium bowls (about 1 1/2 cups in each). Stir orange food color into one bowl; stir yellow food color into second bowl. Leave remaining batter white. Place about 1 teaspoon of each color batter into each muffin cup, layering colors in order of candy corn-yellow, orange and white. Do not stir! Each muffin cup will be about three-fourths full.
- Bake 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cupcakes from pans to cooling racks; cool completely, about 20 minutes.
- Spread frosting on cupcakes. Sprinkle with coarse sugar; top with candy corn.
Nutrition Facts : Calories 151, Carbohydrate 24 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Baby Cake, Sodium 120 mg
CORN CAKES
This is a light, easy to prepare recipe with Mexican flavors. Corn cakes make a nice snack, a vegetarian main course served with salad or other vegetables or perhaps a side dish to accompany fish, chicken or meat.
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 25m
Yield 8 to 10 corncakes
Number Of Ingredients 16
Steps:
- For the avocado salsa: Mix the red onion, avocado, lime zest and juice and tomato in a small bowl. Season with salt and pepper; set aside.
- For the corn cakes: Whisk together the Cotija, flour, cumin, paprika and egg in a medium bowl until incorporated. Add the corn, garlic, scallions and lime zest. Fold together until incorporated. Set aside.
- Heat 1/2 inch of oil in a large, heavy-bottomed skillet over medium heat to around 350 degrees F.
- In batches, add 2-tablespoon scoops of the batter and fry until golden and crisp, 2 to 2 1/2 minutes per side. Remove to a paper towel-lined plate, sprinkle with sea salt and drizzle over some of the lime juice.
- Serve the corn cakes hot, topped with the avocado salsa.
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