Candy Corn Cupcake Trifles Recipes

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CANDY CORN CUPCAKE TRIFLES



Candy Corn Cupcake Trifles image

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

1 box Betty Crocker™ Super Moist™ vanilla cake mix
Water, vegetable oil and eggs called for on cake mix box
1/2 teaspoon orange paste food color
1/4 teaspoon yellow paste food color
12 mason jars (8-oz size) or other half-pint jars
2 containers Betty Crocker™ Whipped fluffy white frosting
1 1/2 cups candy corn

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

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