Candy Corn Cupcake Trifles

 

1

box Betty Crocker® SuperMoist® 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

• 1 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.
• 2 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.
• 3 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.