Candy Corn Cupcakes with Mocaha Frosting and Cashews

Halloween has arrived and here is a really spectacular cupcake that will treat children and adults of all ages. What better treat than candy corn to top this cupcake.

Mocha cup cakes topped with creamy icing, with candy corn and cashews. The news will spread so quick and envy will be everywhere. The children will laugh and play and the cook will be the toast of the town. How lucky the neighbors will be as they sit down for coffee and taste one of these wonderful delights. Everyone will for sure want this recipe.

 

Mocha Cup Cakes

Ingredients

• 5 eggs
• 1.5 cups of flour
• 3 tablespoons of Nescafe
• 4 teaspoons of baking powder
• 3/4 cup of oil
• 1/2 cup of water
• 1/2 cup of milk powder

In a large mixing bowl place the eggs and mix well until frothy. Add in the flour, Nescafe and baking powder, mixing well. Next add in the oil, water and the milk powder, again mixing well.
Preheat the oven to 350 degrees. Place paper liners in each of the muffin tins. Fill the paper liners 1/2 to 2/3 full. Bake for 20-25 minutes or until a tooth pick inserted comes out clean. Allow the cupcakes to cool.

Creamy Icing

Ingredients

• 2 pounds of powdered sugar
• 1 cup butter or margarine, softened
• 1/3 cup milk
• 1 teaspoon vanilla extract
• Yellow paste food coloring
• Orange paste food coloring

Directions:

1. Place the butter in a large mixing bowl and beat slowly till softened. Add in the vanilla extract and mix again. Gradually add in the powdered sugar and the milk as needed. Look for a thick spreading consistency. After the icing is finished. Divide into two separate bowls. In one bowl, dip a tooth pick into the icing paste and add to the icing. Mix well and adding the food coloring until the right color is achieved. Do this with the second color also.
2. Take one cupcake and ice with the orange icing on the bottom in a circle motion and piling up slightly. Do the same for each cupcake. Allow to sit a few minutes to set up. Then take the next color of orange and do the same thing on top of the yellow icing. A piping bag with a small tip can do this the easiest way.
3. After the second row of icing is done. Sprinkle ground, but chunky cashews on the outer edges of the cupcakes. In the center of the cupcake place one candy corn that is standing up and tiled slightly. Place a lace doiley on a tray and then place all the decorated cupcakes atop this doiley.

  According to Haunted Bay.com

• Candy corn has 3.57 calories per kernel
• Halloween accounts for 75% of the annual candy corn production
• Candy corn isn't just for Halloween there is also:
• Reindeer corn for Christmas (red, green, and white)
• Indian corn (it's chocolate and vanilla flavored)
• Cupid corn for Valentine's Day (red, pink, and white)
• Bunny corn for Easter (pastel-colored)