Do you ever get an idea in your head that won’t let you rest until you see it through? I had an idea like that this October: candy corn flavored cupcakes. Over and over I see recipes for “Candy Corn Cupcakes” that are for cupcakes that look like candy corn, but don’t taste like candy corn. Since I couldn’t find a recipe for what I wanted to make, I made one up. A little part of my brain pointed out that if there wasn’t a recipe for Candy Corn Cupcakes yet, there was probably a good reason, but I ignored it.
The first thing I did was make candy corn infused vodka, which was the closest thing to candy corn extract that I could think of. I threw a bunch of candy corn in a jar, covered it with vanilla vodka, and then stuck it in the pantry for the better part of the day. Once most of the candy corn was dissolved, I added a couple teaspoons to the frosting (I used i am baker’s buttercream recipe). Unfortunately, the vodka made the frosting rather flat and sad-looking. It tasted good, but not enough like candy corn. If I ever try this again, I will use more candy corn and less vodka. I’ll also let it sit longer.
In addition to the “candy corn extract,” I added half a dozen candy corns to each baking cup before filling them with chocolate cake batter. Predictably, they melted when baked. In some cases, when the melted candy corn cooled, it made a nice chewy layer at the bottom of the cupcake. In other cases, they just stuck to the baking cup. Next time, I might add them near the end of the baking time, so that they retain more of their candy corn shape.