Nutrition Facts

Serving Size 62 g

(Approx. 24 Servings)

Amount Per Serving

Calories	260	Calories From Fat	110

% Daily Value*

Total Fat 12 g	18%

Saturated Fat 4.5 g	23%

Trans Fat 0.0 g

Cholesterol 0 mg	0%

Sodium 170 mg	7%

Total Carbohydrate 37 g	12%

Dietary Fiber 0 g	0%

Sugars 28 g

Protein	1 g

Vitamin A 0%	•	Iron 2%

Vitamin C 0%	•	Calcium 4%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Candy Corn Cupcakes

Prep Time

30 minutes

Cook Time

25 minutes

Total Time

55 minutes

Serves

24 People

Ingredients

Recipe makes 24 Servings

15 1/4 Oz classic white cake mix, dry

1 cup(s) water

1/3 cup(s) vegetable oil

3 large egg, whites only

28 Oz Fluffy White Whipped Frosting

1/2 cup(s) candy corn

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Instructions

Preheat the oven to 350°f and line 2 muffin tins with paper cups.

Blend the cake mix, water, oil, and egg whites at low speed just until blended then beat for 2 additional minutes on medium speed.

Divide the batter into 2 separate bowls. Using food coloring, add 15 drops of yellow in one of the bowls, and 7 drops of yellow and 2 drops of red in the second bowl; mix to combine with separate spoons.

Place the yellow colored batter into the prepared tins first, followed by equal amounts of the orange; continue until all the batter is used.

Bake cupcakes for 22 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before icing.

Ice cupcake with a generous scoop of icing and top with candy corn.