Candy Corn Cupcakes – a delicious recipe with white cake, Gelatin, coloring, Gelatin, coloring, Chocolate. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350 degrees F.
2
Prepare cake batter as directed on package; divide evenly into 3 bowls.
3
Add lemon gelatin mix and yellow food coloring to batter in one bowl; mix well.
4
Repeat with orange gelatin mix, orange food coloring and second bowl of batter.
5
Spoon remaining batter into 24 paper-lined muffin cups, adding about 1 Tbsp.
6
batter to each.
7
Repeat with orange, then yellow batters.
8
Bake 18 to 20 min.
9
or until toothpick inserted in centers comes out clean.
10
Cool cupcakes in pans 10 min.
11
Remove from pans to wire racks; cool completely.
12
Microwave chocolate and 1 cup COOL WHIP in microwaveable bowl on HIGH 1-1/2 min.
13
until chocolate is completely melted and mixture is well blended.
14
Let stand 15 min.
15
Drizzle evenly over cupcakes.
402
kcal
Calories
16
g
Fat
63
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 pkg. (2-layer size) white cake mix, 1/4 cup (about 1/2 of 3-oz. pkg.) JELL-O Lemon Flavor Gelatin, 8 drops yellow gel food coloring, 1/4 cup (about 1/2 of 3-oz. pkg.) JELL-O Orange Flavor Gelatin, and more.
Yes, Candy Corn Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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