Candy Corn Cupcake with Vanilla Butter Cream

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I simply love cake with multiple layers. Today's cupcake has multiple layers and just melts in your mouth. It's ideal for tea time consumption. You can refrigerate these cupcakes for up to one week. So making them in bulk is often a good idea when you're planning for fun-filled week. You can use a chocolate topping with a sprinkle of cocoa to give a new look and flavor to these cupcakes. Orange flavor simply rocks in these cupcakes with a fluffy corn based filling. Instead of serving them intact, always cut them into halves. This will not only add more color to the platter but will also make them almost irresistible. So let's make these fluffy and moist cupcakes filled with the goodness of corn and vanilla.

Candy Corn Cupcake with Vanilla Butter Cream
Candy Corn Cupcake with Vanilla Butter Cream

Multi-layered candy corn cupcake

Enjoy this multilayered cupcake dessert made from vanilla and butter cream which gives it an irresistible flavor and texture to satisfy your sweet tooth.

Preparation Time: 45 minutes
Cooking time: 20 minutes
Servings: 6

  • 2 cups raw corn flour (soaked overnight)
  • 1 cup refined wheat flour
  • 1/4 cup concentrated orange juice
  • 3 to 4 vanilla pods
  • 50 gm orange candy strips
  • 5 to 6 egg whites
  • 500 gm fresh cream (whipped)
  • few drops of edible orange color
  • 2 cups sugar
  • 1/4 tsp baking soda
  • pinch of salt
  • 50 gm unsalted butter


  1. Take corn flour and wheat flour in a bowl and sift them for a minute.
  2. Divide them into two equal parts.
  3. Take one part in a separate bowl and add orange juice in it.
  4. Add 2 egg whites, 1/2 cup sugar, 100 gm fresh cream, salt and pinch of baking soda in it.
  5. Mix it well in blender and keep aside.
  6. Take the second part of mixed flour and add orange color in it.
  7. Add 2 egg whites, 1/2 cup sugar, 100 gm fresh cream, salt and pinch of baking soda in it.
  8. Blend it too and keep aside.
  9. Take a large bowl and add 300 gm fresh cream in it.
  10. Add 3 egg whites and whip it with a hand blender for about 5 minutes.
  11. Peel vanilla pods and add the extract in the whipped cream.
  12. Add 1 cup of sugar and whip it again for at least 3 minutes.
  13. Add unsalted butter and whip it for 2 minutes.
  14. Grease cupcake moulds and pour first part of the sifted flour filling up to 1/3rd space of the container.
  15. Pour second part to fill up to 1/2 the space on the container.
  16. And lastly, pour the first part of the sifted flour leaving 1/10th of space empty on top.
  17. Bake in a preheated oven at 300 degrees for about 15 minutes.
  18. Right before serving, take vanilla butter cream in a cone.
  19. Work it on each baked cupcake to create a nice topping.
  20. Shred the orange candy and sprinkle it over the topping.
  21. Serve it after refrigerating for at least 2 hours.


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