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These cute mini Candy Corn Hi-Hat Cupcakes take several steps to create but are sure to delight your Halloween party guests. I am one of the people who fall on the side of candy corn lovers, not haters.
When I was an expat, come October it made me sad not to have some around. Once a kind friend even mailed two bags to me after I kvetched on Facebook about the woeful lack of it in Deutschland. I was not so much craving the taste (I mean, just how much can one eat of that stuff anyway?) as much as the Halloween memories they evoke. It’s my favorite holiday and when in the States, I always celebrate it to the max.
Life is crazy busy right now but I will do my best in the next weeks to post some of the fun Halloween treat ideas that have been rambling around in my head this past year. So starting with these mini Candy Corn Hi-Hat Cupcakes
Admittedly, these Candy Corn Hi-Hat Cupcakes looked much better in my head than how they turned out in real life. This is mostly because I need more practice with the multi-dipping to create them. Next time I will try to experiment with a candy corn flavor for the cupcakes. I went with plain vanilla for this first round. I hope no one is disappointed when they do not taste like candy corn. Yikes.
Endless Color Combination Possibilies
Incidentally, this method works well for any holiday. How cute would a red white and blue version be for a July Fourth barbeque? Red, green, and white for a Christmas party? How about white, pink, and red for Valentine’s Day? Adorable.
I couldn’t find yellow candy melts in time so an improvisation was in order. Consequently, I colored a bag of white candy melts with a yellow from Wilton’s candy colors. It worked perfectly. Use a few drops of the color at a time until you are satisfied with the shade.
Here’s how I made my little cupcake candy corn tribute:
Candy Corn Mini Hi-Hat Cupcakes
Prep Time 1 hour
Cook Time 45 minutes
Chill Time: 3 hours
Servings 1 Dozen
Ingredients
For the Cupcakes:
- Ingredients:
- 2+1/2 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 sticks 1 cup butter
- 2 cups sugar
- 4 eggs
- 1 cup milk
- 1 teaspoon vanilla extract
For the Marshmallow Topping
- 1+1/2 cups water
- 1 cup sugar
- 1/2 cup meringue powder
For the Coating:
- 1 bag each of yellow orange, and white candy melts (I used less than half a bag of the white)
- 3 tablespoons Crisco
Instructions
Make the Cupcakes:
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Preheat oven to 350 degrees F and place liners in two mini cupcake pans.
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Whisk flour, baking powder, and salt in a bowl and set aside.
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Beat butter until fluffy, about 3 minutes.
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Add sugar until combined.
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Add eggs one at a time.
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Beat in extract.
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Add flour mixture and milk alternating a bit at a time.
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Place a ziplock bag in a large drinking glass by stuffing one corner down into the bottom of the glass. Fold the opening over and fill it with the batter.
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Squeeze excess air out of the bag, zip it closed, and snip a small hole in one corner of the bag.
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Twist the top part of the bag, squeeze, and fill the cupcake liners 3/4 of the way.
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Bake for about 10-15 minutes or until a knife inserted in one of the cupcakes comes out clean.
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Remove from oven and cool completely.
Make the marshmallow topping:
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Bring water to a boil in the microwave or stovetop.
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Pour in sugar stirring constantly until dissolved.
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Let cool.
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Add meringue powder and whip for 10 to 15 minutes until the mixture is stiff, like beaten egg whites.
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Load the mixture into a disposable pastry bag or zip lock using the method above and snip a hole in the corner.
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Pipe swirls onto the cupcakes and place finished cupcakes in the freezer for at least 4 hours.
Make the coating:
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Place yellow candy melts and 1 tablespoon of the crisco in a microwave. Melt the candy in a microwave-safe bowl for 30 seconds at a time on high, stirring the mixture in between until it's smooth.
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Remove cupcakes from the freezer. One at a time, submerge the cupcake in the melted yellow candy hold it upside down over the mixture, and let the excess drip off. Place it in the fridge.
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Microwave the orange-colored melts. Remove cupcakes a few at a time at a time from the fridge and submerge the cupcake 3/4 of the way to leave the bottom part yellow. Place in Fridge.
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Microwave a smaller amount of the white melts and dip the tip of the cupcakes in the white color. Place in the fridge for 16 minutes, then serve.
Like these Candy Corn Hi-Hat Cupcakes? Also, check out some of these other recipes:
HERB SAUERKRAUT CORN CAKES
SAGE POTATO CORN SOUP
SWEET CORN ICE CREAM WITH CANDIED BASIL
12 comments
Yeah I have to try these, only using my own favorite cupcake recipe Lyn
It looks like you didn't cook the icing enough. Another minute and the cupcakes wouldn't have lost their shape. An easy way to do the multidipping is to do the yellow first, let that harden, then dip it into the orange, let the orange layer harden, then dip the tip in the white. It takes longer, but it is definitely worth the effort. (I only say this for people who are seeing the post now)
IMPRESSIVE! I wanted to save this recipe to make it later but I can't resist so I am on the way to the store to try this out right now:) Very nice recipe/directions and photos. These have to be about the best candy corn cupcakes I have seen! Very tasty looking! Keep up the good work. Thank you!
These are awesome and well done. So cute … thank you for the tutorial.
Dave doesn't get the whole candy corn thing, he was doubting my decision to make them into sugar cookies, but we've sold a bunch already. I'm no fan of eating them, but I understand the nostalgia. My Nana always had them around during Halloween season.
I think your cupcakes are super cute, and I bet the candy melt part tasted awesome!!
These are so, so cute and so mad! I love candy corn as I readily admitted 🙂 Brought home two bags and carefully hoarding the one that's still left.
These cupcakes are great. Can't weait to make them.
I love candy corn, as well. Paul hates them, so I never buy a bag because I don't want to have all those candy corn to myself! Thankfully, my mom and grandma still make Halloween treat baskets for me (I am a very spoiled only child and only grandchild), so I usually get my candy corn fix that way!
I think your cupcakes are awfully cute. I've never used the candy melts before, but I like the color you were able to get from them, and the texture looks exactly like a candy corn.
You have so much patience to make and decorate these but what a perfectly wonderful cupcake for Fall and Halloween!
Candy corn, candy melts? First time I've heard of these, to be honest. Must look them out; I adore these hats – they're so much fun, Lora. Wonderful ideas, as ever!
Such a fun twist on hi-hats! I love candy corn too…
I have to admit, I love candy corn as well! I mean…it's mostly just sugar but it doesn't feel quite like October unless I have a few handfuls of the stuff to munch on.
these cupcakes are so cute! I love the multi-colored frosting idea!