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Candy Corn Mummy Sugar Cookies | JavaCupcake.com

Candy Corn Mummy Sugar Cookies

Celebrate Halloween with these super cute and very simple Candy Corn Mummy Sugar Cookies! They are sure to please even the scariest of little monsters this Halloween!

Candy Corn Mummy Sugar Cookies | JavaCupcake.com

I love sugar cookies frosted with buttercream.  Seriously.  I am in love.  I have made them for Valentine’s Day, Spring (this one too), Easter, Halloween and Christmas every year for the past 30 years probably.  All thanks to Betty Crocker.

Candy-Corn-Mummy-Sugar-Cookies-121

If you’ve clicked through on any of those links above, you’ll see that the recipe is the same.  I have been using the same Betty Crocker sugar cookie recipe for as long as I can remember.   I actually own two copies of the Cooky Book it came from.  One copy belonged to my mother and one to my grandmother.  I hope some day to give one of those to my daughter so that she can teach her daughter the same recipe.

Candy Corn Mummy Sugar Cookies | JavaCupcake.com

These sugar cookies are thick, fluffy, soft, moist and so full of delicious flavor.  They’d be great without frosting, dunked in coffee or even with a side of sliced berries.  They are really THE BEST sugar cookie recipe ever.

The dough is incredibly forgiving also.  It’s not one of those doughs that lose their texture or flavor if you work them too much.  You can roll, cut, reroll and cut again with this dough and you’ll have perfect cookies every time.

Candy Corn Mummy Sugar Cookies | JavaCupcake.com

This year, I was inspired to make these cookies when I saw them on With Sprinkles on Top.  I thought WOW, those are so cute, so simple, I could totally make them with the Betty Crocker recipe!  So, that’s what I did.  But instead of using the oval, egg shaped cookie cutter… I rolled out the dough and hand cut candy corn shapes.

Candy Corn Mummy Sugar Cookies | JavaCupcake.com

I actually really like how they aren’t all perfectly the same size and shape.  Because really, there are no two candy corns that are exactly the same size or shape either.  Heck, most of the time the white tip of the candy has broken off!

Oh, and did I mention the buttercream icing yet?  I used my favorite buttercream recipe and added a bit more heavy cream to make it super smooth and spreadable.  It’s got great vanilla flavor and perfectly compliments the soft sugar cookie underneath!

Candy Corn Mummy Sugar Cookies | JavaCupcake.com

So, if you’re looking for a cute, simple and delicious Halloween cookie for your kids classroom for or for a party, these are the cookies for you!

Enjoy!

Candy Corn Mummy Sugar Cookies | JavaCupcake.com

Candy Corn Mummy Sugar Cookies

Candy Corn Mummy Sugar Cookies

Yield: 4 dozen cookies
Prep Time: 2 hours 20 minutes
Cook Time: 6 minutes
Total Time: 2 hours 26 minutes

Ingredients

Candy Corn Mummy Sugar Cookies

  • 1 cup unsalted butter, room temperature
  • 1/2 cup shortening
  • 2 cups sugar
  • 4 eggs
  • 2 Tbsp vanilla extract
  • 5 cups all-purpose flour
  • 2 tsp baking powder
  • 2 tsp salt

Buttercream Frosting

  • 3/4 cup unsalted butter, room temperature
  • 1lb powdered sugar
  • 1 Tbsp vanilla
  • pinch of salt
  • up to 1/2 cup heavy cream
  • orange & yellow Wilton food coloring gel
  • disposable piping bag & Wilton tip #47 (flat tip)
  • Wilton googly eyes

Instructions

Candy Corn Mummy Sugar Cookies

  1. In the bowl of your stand mixer, cream the butter and shortening together until smooth. Scrape the sides of the bowl.
  2. Add the sugar and beat on high until incorporated.
  3. One at a time, add the eggs and beat well after each addition. Mix on high for 1 minute until pale yellow and fluffy.
  4. Mix in the vanilla.
  5. In another bowl, whisk together the flour, baking powder and salt.
  6. Add this mixture to the butter and sugar and mix until just combined.
  7. Cover with plastic and refrigerate 2 hours or over night.
  8. When ready to bake, preheat oven to 400 F degrees and line a cookie sheet with parchment paper.
  9. On a floured counter, knead the dough 2-3 times until smooth. Roll out cookie dough to about 1/8" thick. Cut out triangle shapes with a knife and place cookies on the cookie sheet 1" apart. Repeat until all the dough has been used.
  10. Bake for 6-7 minutes or until the edges are SLIGHTLY brown. DO NOT OVER BAKE!!
  11. Allow to cool on the pan for 1-2 minutes before removing to a wire rack to cool completely.

Buttercream

  1. In the bowl of a stand mixer, cream the butter.
  2. Add the powdered sugar and mix on high until smooth.
  3. Mix in the vanilla and salt. Scrape the sides of the bowl.
  4. Add up to 1/2 cup of heavy whipping cream until you reach your desired consistency. If you like it thicker, add less cream. If you want it thinner, add more cream.
  5. Whip on high for 2 minutes.
  6. Separate frosting into three bowls. Color one with yellow and another with orange.

Assembly

  1. Once the cookies have cooled completely, fill a piping bag fitted with a Wilton #47 or any flat opening top with white frosting.
  2. Pipe lines of frosting across the top third of the cookie, like how mummy bandages would look. Repeat on all the cookies with the white frosting.
  3. Fill another bag with orange frosting and repeat piping mummy bandages on the 2nd their of the cookie.
  4. Finally, fill one last bag with the yellow frosting and pipe mummy bandages on the remaining section of the cookie.
  5. Gently press two googly eyes on the cookie just at the bottom of the white section.
Blood Orange Candy Corn Cupcakes | JavaCupcake.com

Blood Orange Candy Corn Cupcakes

Inspired by the candy with the same name, these Blood Orange Candy Corn Cupcakes would make a delicious Halloween treat!

Blood Orange Candy Corn Cupcakes | JavaCupcake.com

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.

Blood Orange Candy Corn Cupcakes | JavaCupcake.com

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!

Blood Orange Candy Corn Cupcakes

Yield: 18 cupcakes
Prep Time: 30 minutes
Cook Time: 18 minutes
Total Time: 48 minutes

Ingredients

Blood Orange Candy Corn Cupcakes

  • zest of 1/2 a large Blood orange (I used a Naval orange - read above)
  • 1 cup sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 2 eggs
  • 1 tsp orange extract
  • juice of 1/2 a large Blood orange (I used a Naval orange - read above)
  • 2 cups cake flour
  • (to make cake flour, measure AP flour, remove 4 tbsp and add 4tbsp corn starch. sift together 2-3 times)
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup sour cream
  • 1/2 cup milk
  • Yellow Gel food coloring

Orange Buttercream

  • Orange Buttercream
  • 12 tbsp unsalted butter, room temperature
  • 1.5 lbs (about 6-7 cups) powdered sugar, sifted
  • 1/4-1/2 cup heavy cream
  • 3-4 tbsp fresh sqeezed orange juice, strained
  • 1 tsp orange extract
  • 1/4 tsp salt
  • Orange Food Gel food coloring
  • Blood Orange Candy Corns - for garnish

Instructions

Blood Orange Candy Corn Cupcakes

  1. Preheat oven to 350 F degrees. Line your cupcake pan with liners.
  2. In a medium bowl, combine the orange zest and sugar. Press the back of a spatula into the sugar and zest, releasing the oils from the zest into the sugar. Keep doing this until sugar becomes fluffy and fragrant.
  3. Sift together the cake flour, baking powder and salt in a medium bowl. Set aside.
  4. In the bowl of a stand mixer, cream together the butter and orange sugar.
  5. Add the eggs one at a time, scrape the sides of the bowl and beat on high for 2 minutes.
  6. Mix in the sour cream, orange extract and orange juice.
  7. Add the food coloring and mix until there are no streaks of white batter left.
  8. Fold in the flour in three parts, alternating with the milk. Mix ONLY UNTIL JUST COMBINED. Do not over mix!
  9. Bake for 17-19 minutes or until a toothpick comes out clean.

Orange Buttercream

  1. Cream the butter.
  2. One cup at a time, add the powdered sugar and beat until smooth. Between each of addition, add the orange juice and extract.
  3. Once all the sugar has been added, add the heavy cream until you get your desired consistency.
  4. Add the salt and mix until combined. Remember to scrape the sides of the bowl.
  5. Remove 1/3 of the white frosting.
  6. Add orange gel food coloring to remaining 2/3 of the frosting and mix until no more white streaks are left.

Assembly

  1. Pipe a large swirl of orange frosting on top of the cupcake.
  2. Place a small dollop of white frosting in the center of the orange frosting.
  3. Garnish with a Blood Orange Candy Corn.
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