Happy Halloween everybody!!! I am so in love with the recipe I’m bringing y’all today. I was given several bags of the awesome Brach’s Mini Candy Corns and other than just sitting down and eating them all by themselves-which would still have been awesome-I thought maybe they just might make a delicious frosting for some cupcakes.
Once the decision to make a delicious cream cheese frosting infused with candy corns was made, then I needed to decide what kind of cupcake to put them on. I ultimately decided on a spice cake, which I did use a pre-made mix, but I put browned butter in it and holy moly is it delicious.
I will give you a heads up about the chopping of the candy corns though. I thought they would easily chop up in the blender, they didn’t at all, and it made so much noise my dog ran as fast as she could out of the room.
I finally just decided to take a huge knife and chop them up which worked pretty well. Anyways, I hope y’all have a safe and wonderful Halloween with tons of awesome food and costumes!
butter into the pan…
nice and melted…
starting to bubble up…
nice & browned…
place into your bowl, let cool a little, then pour the cake mix into the bowl…
now eggs & water…
all mixed up…
into your cupcake liners…
Alrighty, for the frosting…butter into your bowl…
beat the butter, now cream cheese…
all mixed up…
chopped up mini candy corns…
into the frosting…
now the powdered sugar…
mix, mix, mix…
now onto the cupcakes, and enjoy!!!
- 1 (15.25 Ounce) Box of Spice Cake Mix (I Used Betty Crocker).
- 1 Cup of Water.
- 3 Eggs.
- 1 Stick (1/2 Cup) of Browned Butter.
- 1 Cup of Brach's Mini Candy Corns, Chopped Into Smaller Pieces.
- 2 Sticks (1 Cup) of Unsalted Butter, Softened.
- 1 (8 Ounce) Block of Cream Cheese, Softened.
- 5 Cups of Powdered Sugar.
- Preheat your oven to 350 degrees F.
- Place 24-26 cupcake liners into your cupcake tins and set aside.
- Start by browning your butter, place your butter in your pan and on medium high heat melt your butter and stirring constantly the butter will start to bubble up and when brown flecks start to form on the bottom of the pan watch carefully and when it turns a golden brown and has a nutty smell, remove from the heat.
- I placed the browned butter into the metal bowl mixing bowl to cool a little.
- Then place your cake mix, water and eggs and mix until well combined.
- Fill your cupcake liners 1/2 full and bake for 10-12 minutes or until the cupcakes spring back to the touch, let cool completely.
- With a handheld or stand mixer with a paddle attachment, place your butter in the bowl and mix until light and whipped.
- Now add your cream cheese and mix until well combined with the butter.
- Using a knife (or blender but it was sooo loud) and chop up your candy corns into smaller pieces.
- Now place your candy corn pieces into your bowl and mix until evenly distributed in your frosting.
- Now, one cup at a time place your powdered sugar into your bowl and mix together until smooth.
- Using a baggie or a large piping bag with the tip snipped pipe your frosting in a circular motion onto your cupcakes and garnish with a candy corn.