Ingredients
24
brown regular-size paper baking cups
1
box Betty Crocker™ Super Moist™ devil’s food cake mix
Water, oil and eggs called for on cake mix box
1/3
cup yellow candy sprinkles
1/3
cup orange candy sprinkles
1/3
cup white candy sprinkles
2
containers Betty Crocker™ Rich & Creamy vanilla frosting
Red and yellow liquid food colors
24
pieces candy corn
Preparation
Heat oven to 350°F. Place brown paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box. Divide batter evenly among muffin cups. Bake 14 to 16 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack, about 30 minutes.
Using melon baller, scoop out center of each cupcake about 1 inch deep. Fill each with 1/2 teaspoon yellow sprinkles, 1/2 teaspoon orange sprinkles and 1/2 teaspoon white sprinkles.
Place 2/3 cup frosting in resealable food-storage plastic bag. Cut off one small corner. Divide remaining frosting between 2 small bowls. Color 1 bowl of frosting with 20 drops yellow liquid food color; color other bowl of frosting with 12 drops yellow liquid food color and 4 drops red liquid food color to make orange. Place yellow and orange frostings in 2 resealable food-storage plastic bags. Cut off one small corner from each bag.
Pipe a dollop of yellow frosting in center of each cupcake to cover sprinkles. Top with a dollop of orange frosting, followed by white. Top each with piece of candy corn.
