Inspired by the candy with the same name, these Blood Orange Candy Corn Cupcakes would make a delicious Halloween treat!
You may have read about the Graveyard cupcakes I made for the Fall Festival at my husband’s work. Well, I also wanted to make candy corn cupcakes. The first batch I made I knew I screwed up. I told myself… hey, there’s citrus in these cupcakes, CHANGE THE RATIO OF BAKING POWDER. Did I listen to myself? No. I also didn’t listen to myself when I KNEW I had over mixed the cupcakes when adding the food coloring. BAD BAKER!
Are you wondering how my errors screwed up my cupcakes? Well, to begin with they sunk in the middle. They also overflowed the edges AND their texture was too light and crumbly for my taste. Not a good combo for a cupcake.
So this morning I decided to have a second try at them and fixed my errors. I omitted the baking soda and added more baking powder (this helps combat the acidity of the citrus) and I also added the coloring BEFORE I mixed in the flour. This allowed me to fold in the flour just until combined, making the perfect cupcake consistency!
These cupcakes are “Blood Orange” Candy Corn cupcakes because I’m using flavored candy corns. My best friend sent them to me…. Blood Orange Candy Corns. Unfortunately, my store didnt’ have any blood oranges, so I used a naval orange. :) I’d suggest using an actual blood orange if you can!