CANDY CORN CUPCAKES

CANDY CORN CUPCAKES

INGREDIENTS:

CUPCAKES

1-1/2 cups cake flour
½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp ground cinnamon
Pinch of nutmeg or cardamom
½ cup unsalted butter at room temperature
1 cup of Swerve Brown Sugar Replacement
2 large eggs at room temperature
½ cup of full fat sour cream
1 tsp pure vanilla extract

DIRECTIONS:

CUPCAKE DIRECTIONS

Step 1

Making sure one oven rack is in the center of the oven, preheat oven to 350°F and line a 12-cup muffin tin with muffin cups.

Step 2

Whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg (or cardamom) in a medium bowl.

Step 3

In a large bowl, using an electric mixer, beat together the butter and Swerve Brown Sugar Replacement until light and fluffy. Beat in eggs one at a time until thoroughly combined. Beat in sour cream and vanilla extract.

Step 4

Reduce the mixer speed to low and add in the dry ingredient mixture. Beat just until combined, being careful to incorporate all ingredients, scrape sides of bowl if necessary

Step 5

Divide the batter into the prepared muffin cups. Fill no more than ⅔ full of batter.

Step 6

Bake the cupcakes for about 20 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting.

FROSTING

Step 1

Divide the prepared cream cheese frosting evenly into 3 bowls. Color one portion orange and another portion yellow. Fit 3 pastry bags with the tip of your choice. We used a large round tip for each. Fill pastry bags with the frosting.

Step 2

Pipe a layer of each color onto each cupcake.