Candy Corn Cupcakes

Candy Corn Cupcakes (Recipe From Our Best Bites)

1 18.25-oz. white cake mix

1 c. sour cream

1/2 c. vegetable oil

3 large eggs

1 tsp. almond extract

Yellow and Orange Wilton Food Gel (I LOVE these!! You can find them at a Craft Store or Wal-Mart)

A double batch of Perfect Cupcake Frosting and Filling, or if you mess that up like I did, just use your favorite white icing.

Preheat oven to 350 degrees. Line muffin pans with 24 white paper liners, although you may not make it to 24 cupcakes. Combine all ingredients, except for food coloring gel, in a large bowl and beat on low speed for 1 minute. Scrape down the sides of the bowl and then beat on medium for 2 additional minutes.

Divide batter equally into two bowls. Mix less than 1/2 tsp. of yellow coloring gel into one bowl of batter and less than 1/2 tsp. of orange coloring gel into the other bowl.

Divide the yellow batter evenly among the muffin tins. Holding the edges of the pan firmly, bang the pan a few times on the counter to level out the batter, or smooth with the back of a spoon. Repeat the process with the orange batter on top of the yellow batter.

Bake for 20-22 minutes. Remove from oven and allow to cool about 5 minutes in the pan and then allow to cool completely on a cooling rack.

Frost and Enjoy!

Happy Halloween!

Love, Jackson and Garrett