Don’t forget to go through the baking tips first, CHECK IT NOW!
This is the classic vanilla cupcake for those of you who are cupcake fans and love the traditional delicious flavors that continue to please us all those years. I used a simple idea to give some sugary taste and a fun look – candy melt!.
Prep time: 30 mins – Cook time: 20 mins – Decorating time: 15-20 mins
Ingredients:
Cupcakes:
- 1 2/3 cups flour
- 1 cup sugar
- 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup unsalted butter, melted
- 3 egg whites
- 1 tbsp vanilla
- 1/2 cup sour cream, room temperature (you can substitute with yogurt)
- 1/2 cup warm milk
Candy Melt
1 bag of candy corn (11 oz)
3-5 teaspoons of water
Equipment:
| 12 hole muffin pan |
| Cupcake paper liners |
| 2 large bowls |
| Electric mixer |
See recipe for candy melt HERE.
How to…..
Preheat the oven to 350 degrees F/176 degrees C. Place cupcake liners in a muffin pan.
Cupcakes
Sift the flour, sugar, salt, baking soda, and baking powder into a large bowl. In another bowl, whisk together the wet ingredients until combined. Add the wet ingredients to the dry ingredients and mix until well combined.
Then pour into the cupcake papers, filling each paper with about a little more than ½ way up.
Bake for about 20 minutes or until a toothpick comes out dry.
While the cupcakes cool, make the melted candy corn.
Candy Melt
Using a tablespoon, dip about 1-2 tablespoons (depending on how big your cupcakes are) on each cupcake. Gently smooth and push out the candy melt of the cupcake. You can let it drip over the sides for a tasty look and feel. Continue until you cover all the cupcakes.