Use leftover rock candy to bake cupcakes that snap, crackle and pop in your mouth.
It happens every Halloween: The kids come home with baskets, buckets, bags (or in our case, pillowcases) so full of candy, they can hardly drag them home! Suddenly, you’ve got a mountain of candy in your living room, a few wrappers flown to the side while everyone munches on their earnings…and a whole lot of leftover sweets once the sugar rush wears off.
You have a few options: 1. Save the extra candy to dole out to trick or treaters next year (if any of it can stay fresh that long) 2. Throw it away (keeping a few goodies on the side for you, of course) or 3. Get creative and put it to good use.
As someone who despises wasting perfectly good food, I’d prefer the latter. That’s how I came across the idea for these cupcakes. They’re sweet, fun to eat and they add a little poppin’, rockin’ pizzazz to an easy dessert you can enjoy all year long.
Pour the cake mix, water, oil and eggs into a large bowl. Beat ingredients together until they’re well combined and smooth.
Fold in a few packages of popping rock candy for added color and crunch. Pour the batter evenly into 24 paper baking cups.
Bake the cupcakes until they’re golden brown and baked through, then let them cool completely.
Frost the tops of each cupcake with the frosting of your choice. I love Betty Crocker’s Rich & Creamy White frosting for the task because it’s easy to spread and sweet but not overpowering when combined with the rock candy.
Pour a few packages of popping rock candy onto a plate and roll the tops of each cupcake over them to coat.
When it comes to using up leftover Halloween candy, this is one treat that really does the trick.