Sour Cream White Cake
(used in the candy corn cupcakes)
3 egg whites
1 cup sour cream, whipped
1 1/2 cup sugar
2 cup cake flour, sifted
1/4 teaspoon baking soda
2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup cold water
1 teaspoon pure vanilla
1/2 teaspoon almond extract (optional)
BEAT egg whites until stiff. Add vanilla. Fold sour cream into egg whites.
SIFT flour and all dry ingredients; add alternately with cold water to the egg and sour cream mixture.
DIVIDE batter in two bowls and tint one yellow and the other orange with food coloring, gels or paste. Line cupcake pans with cupcake liners.
STARTING with the yellow batter, fill cupcake paper 1/3 of the way. Next, add a 1/3 of the orange batter. Batter should fill the cupcake liners no more than 2/3 of the way.
BAKE in a 350-degree oven until the top springs back. Allow to cool in cupcake pan for 3 minutes, remove and allow to cool completely on a vented rack.
FROST with cream cheese frosting.
Cream Cheese Frosting4 tablespoons unsalted butter, room temperature
4 cups confectioners' sugar, sifted
1/4 teaspoon pure vanilla extract
6 ounces cream cheese, room temperature
CREAM butter and cream cheese in a mixer until light and fluffy; add vanilla. Slowly add confectioners' sugar until incorporated. Mix well. Refrigerate any leftovers with cream cheese frosting.
TOP with candy corn, or set out a cupcake topping bar and let the kids decorate them with their choice of sprinkles and decorations.
Tip: Fill a freezer bag with frosting. Snip of the end and it makes a disposable pastry bag. Clean up is easier.