Description
Candy Corn Hi-Hat Cupcakes are moist, airy vanilla cupcakes topped with fluffy meringue and dipped in colorful candy melts, perfect for Halloween festivities.
Ingredients
Scale
- 2 1/2 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup butter (2 sticks), softened
- 2 cups sugar
- 4 eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups water
- 1 cup sugar (for meringue)
- 1/2 cup meringue powder
- 1 bag yellow candy melts
- 1 bag orange candy melts
- 1/2 bag white candy melts
- 3 tablespoons Crisco
Instructions
- Preheat the oven to 350°F and line two mini cupcake pans with colorful liners.
- In a bowl, whisk together the flour, baking powder, and salt; set aside.
- Beat the softened butter in a large mixing bowl until fluffy and light, about 3 minutes.
- Gradually add the sugar, mixing until well combined.
- Incorporate the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
- Alternately add the flour mixture and milk, mixing until just combined.
- Transfer the batter to a piping bag and fill the cupcake liners about 3/4 full.
- Bake for 10–15 minutes or until a knife inserted comes out clean.
- Allow the cupcakes to cool completely on a cooling rack.
- Boil the water and stir in the sugar until fully dissolved, then let cool slightly.
- Add the meringue powder and whip for 10–15 minutes until stiff peaks form.
- Pipe tall swirls of meringue on the cooled cupcakes.
- Freeze piped cupcakes for at least 4 hours to set the meringue.
- Melt yellow candy melts with 1 tablespoon of Crisco, dip the cupcakes fully, and let set in the fridge.
- Repeat with orange candy melts, covering three-quarters of the cupcake.
- Dip the tips of the cupcakes in melted white candy melts and chill for another 15 minutes.
- Serve the cupcakes chilled.
Notes
Use colorful liners to enhance the festive look of the cupcakes. Consider healthier alternatives like sugar substitutes for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg