Candy Corn Cupcake Trifles

  • Prep Time 25 min
  • Total Time 1 hr 15 min
  • Servings 12

Ingredients

Ingredients

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

Directions

Directions

  • 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.

Notes










Tips

 

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
603
% Daily Value
Total Fat
24g
0%
Saturated Fat
5g
0%
Sodium
413mg
0%
Total Carbohydrate
92g
0%
Dietary Fiber
0g
0%
Protein
2g
2%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 4 1/2 Other Carbohydrate; 4 1/2 Fat;
Carbohydrate Choice
5 1/2
*Percent Daily Values are based on a 2,000 calorie diet.