Best 3 Candy Corn Cupcake Trifles Recipes
In the realm of sweet treats, where culinary artistry meets playful indulgence, there lies a confection that sparks joy with its vibrant hues and irresistible charm: candy corn. And now, prepare to embark on a delightful journey as we present a medley of candy corn-inspired cupcake trifles, each a symphony of flavors and textures that will tantalize your taste buds. These trifles are not just desserts; they are edible masterpieces that blend the classic flavors of vanilla, chocolate, and candy corn into a harmonious ensemble.
From the towering Candy Corn Cupcake Trifle Jars, adorned with layers of moist vanilla cupcakes, creamy chocolate ganache, and candy corn pieces, to the individual servings of Candy Corn Trifle Parfaits, featuring delicate ladyfingers, fluffy whipped cream, and a cascade of candy corn, these recipes offer a delightful array of options to suit every occasion. And for those who prefer a gluten-free indulgence, the Gluten-Free Candy Corn Trifle Cups, made with almond flour and coconut flour, provide a delightful alternative without compromising on taste.
Each recipe is meticulously crafted, providing step-by-step instructions and helpful tips to guide you through the process of creating these delightful treats. Whether you're a seasoned baker or just starting your culinary adventures, these recipes are designed to ensure success and leave you with a sense of accomplishment. So, gather your ingredients, preheat your oven, and let's embark on a sweet journey with candy corn cupcake trifles.
CANDY CORN CUPCAKE TRIFLES
Treat your guests with these layered candy corn cupcake trifles that are made using Betty Crocker™ Super Moist™ vanilla cake mix and frosting - a tasty dessert treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make cake mix as directed on box, using water, oil and eggs. Divide batter in half; tint half of batter orange and other half yellow. Divide each color batter evenly among muffin cups.
- Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.
- Remove paper baking cups. Cut each cupcake in half horizontally. In each jar, place 1 yellow cupcake half and 1 orange cupcake half. Spoon 1 container of frosting into 1-gallon resealable food-storage plastic bag; seal bag. Cut off about 1/2-inch corner of bag. Twist bag above frosting; squeeze bag to pipe frosting over orange cupcake in each jar. Sprinkle evenly with 1 cup of the candy corn. Repeat layers with remaining cupcake halves, second container of frosting and remaining 1/2 cup candy corn.
Nutrition Facts : Calories 603, Carbohydrate 92 g, Fat 4 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 413 mg
CANDY CORN HI-HAT CUPCAKES
Hi-hat cupcakes are one of the most beautiful and decadent ways to enjoy a cupcake; while they can seem intimidating, they are actually very easy to make. I am a big fan of surprise-inside treats and my cupcakes are no exception. These hat cupcakes hide a sweet fall-inspired surprise that replicates the colors of candy corn.
Provided by Amanda Rettke
Categories dessert
Time 2h45m
Yield 24 cupcakes
Number Of Ingredients 5
Steps:
- Prepare and bake the cupcakes according to the recipe directions. Allow to cool.
- Prepare the buttercream and equally divide into two bowls. Add the yellow food coloring to one bowl and mix until fully combined; set aside. Take the other bowl and equally divide again (into two bowls of frosting). One bowl should be tinted orange; the other should remain white.
- When ready to assemble, place the frostings into plastic disposable pastry bags (or resealable plastic bags). Starting with the yellow frosting, cut about 2 inches from the tip of the bag and pipe out a circle on top of a cupcake. Fill in any holes so that the frosting is even and level. Do this to all of the cupcakes.
- Next, grab your orange frosting and cut off approximately 2 inches from the tip of the bag. Pipe out a smaller circle on top of the yellow frosting. Repeat on all cupcakes. You should now have the yellow and orange layers done.
- Finally, grab your white frosting and cut off approximately 2 inches from the tip of the bag. Pipe a dollop of frosting and then pull your hand up quickly and release pressure. This should create a nice pointed tip at the top of your cupcake. Repeat this on the remaining cupcakes. Put the cupcakes in the fridge for about an hour, or until they have had a chance to set.
- After the cupcakes have chilled, prepare your chocolate coating: Place the chocolate and shortening in a microwave-safe bowl and set in the microwave for one minute, then remove and stir. If the chocolate is not completely melted, place back in the microwave for 15 seconds. Remove and stir until melted and smooth. Pour the chocolate into a drinking glass, one with a mouth wide enough for you to invert the cupcakes into. Let cool about 15 minutes.
- Remove the cupcakes from the fridge. Pick up one cupcake and dip it frosting-side down into the chocolate, going all the way to the top of the cupcake liner. Lift up and let the excess drip off, then set the cupcake on a cookie sheet. Repeat this with the remaining cupcakes. Allow the chocolate to harden, which only takes a few minutes. Serve and enjoy the excited faces of the lucky recipients.
SPIKY CANDY CORN CUPCAKES
Steps:
- In a bowl stir together the white frosting with enough yellow food coloring to match the color of the bottom of the candy corn. Ice the cupcakes with the yellow frosting.
- Starting from the center and working your way outwards in a circular pattern, put the candy corn on the icing of each cupcake.
- Arrange the cupcakes on a platter and serve.
Tips:
- To make the cupcakes, be sure to preheat your oven to the correct temperature and grease the muffin tins. This will help ensure that the cupcakes rise evenly and don't stick to the pan.
- When making the frosting, be sure to beat the butter and sugar together until they are light and fluffy. This will help create a smooth and creamy frosting.
- If you don't have any candy corn on hand, you can use other Halloween-themed sprinkles or decorations.
- These trifles can be made ahead of time and stored in the refrigerator for up to 3 days. Just be sure to cover them tightly so they don't dry out.
Conclusion:
Candy Corn Cupcake Trifles are a delicious and festive treat that is perfect for Halloween parties or other special occasions. They are easy to make and can be tailored to your own taste preferences. With a few simple ingredients, you can create a dessert that is sure to impress your friends and family.
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