Candy Corn Cupcake
This Halloween, I made 6 dozen cupcakes to bring in to my students. Even though they will eat any goodies, I wanted to try something special for Halloween and explore a new technique. Since candy corn is an essential treat in October, this technique caught my eye!
Since my focus was presentation, I used frosting out of a can-shhh!!! All you need to create this look is frosting, candy corn, pastry bags, food coloring, and a tip # 22.
Start by scooping your frosting into a bowl to dye it. I use Wilton gel coloring and highly recommend it! Gel frosting allows you to achieve rich frosting colors. Once mixed, you are ready to frost! Follow the directions on the pastry bag to fit your tip in. You can use regualr plastic bags for this technique but pastry bags are easier. Start with yellow frosting and ice the outside. When frosting, position both hands at the top of the bag. Hold the bag about one centimeter from the cupcake as you frost. Repeat with orange and white frosting. Adorn with candy corn! Adding candy corn as a garnish ties together the whole theme.
Pumpkin is a necessity for a fall treat! Pumpkin pudding with a dollop of whipped topping is easy way to mimic pumpkin pie without the mess!
1 package. (5 1/10 oz.) vanilla instant pudding and pie filling mix
1 can (12 fl. oz.) evaporated milk
1 can (15 oz) pumpkin
1 teaspoon pumpkin pie spice
Fat free whipped topping
Refrigerate for a few minutes until thicker. Mix in pumpkin and pumpkin pie spice. Continue beating until well mixed. Refrigerate until ready to serve. Add dollop of whipped topping.