Sunshine cupcakes
As you know, I enjoy baking so much that I bake cookies, cupcakes and cakes for my husband’s office every week. I used Taste of Home Cupcakes for Every Seasons for my fancy cupcake, and they are so cute. The first day of spring, which is April 20th, I made cupcake’s that used candy corn. Well, I didn’t know that it would be so difficult trying to find candy corn… but believe me…it was.
Sunshine Cupcakes Recipe
Sunshine Cupcakes
1 package lemon cake mix
1 can (16 oz.) vanilla frosting
Yellow food coloring
lemon extract
Miniature semisweet chocolate chips
Red shoestring licorice
candy corn
Prepare cake batter min according to package directions for cupcakes; cool completely.
In a small bowl, put lemon extract in frosting, and tint frosting yellow. To quickly frost cupcakes, place soft, spreadable frosting in a bowl. If frosting is too stiff, add milk, a teaspoon at a time, until it reaches desired consistency. Dip the tops if the cupcakes into frosting, twist slightly and lift up. Press two chocolate chips into each cupcake for eyes. For mouths, cut licorice into 1-inch pieces; bent slightly to curve. Press one licorice piece into each cupcake. Add candy corn around edges of cupcakes. I used 9 candy corns around the edge of cupcakes.
(Recipe for the Sunshine Cupcakes was in the Taste of Home Cupcakes for Every Season, page 17 – 18, March issue)
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