CANDY CORN CUPCAKES

1 box devil's food cake mix

16-oz cream cheese, softened

6-oz melted white chocolate

4 cups marshmallow cream

8-oz frozen whipped topping, thawed

yellow and orange food coloring

candy corn for garnish

Make 24 cupcakes according to the directions on the cake mix box. Cool cupcakes completely then chill for 30 minutes.

Remove cupcakes from refrigerator and cut a wedge from each cupcake, starting in the center of each top. Reserve the cupcake wedges.

With an electric mixer, beat the room temperature cream cheese and the melted white chocolate. Beat in the marshmallow cream and whipped topping. Remove 1 cup of mixture, place into a small bowl and tint yellow. Remove another 1 cup of the mixture and tint orange. Leave remaining frosting white.

Transfer the yellow frosting into a pastry bag with a round tip. Repeat process with the orange frosting and make one with 1 cup of the white frosting. Pipe white frosting into the open wedges, top with orange frosting, then the yellow frosting to make the candy corn looking centers. Top with the reserved cupcake wedges. Pipe the remaining white frosting on the cupcakes and top with a piece or two of candy corn. See picture below to see how this works.

idea and photo - Woman's World 2021