CONTEST CLOSED. CONGRATS TO THE WINNER PEGGY DAMON!
Halloween is right around the corner so it is time to start thinking about some treats. I was asked to be part of McCormick’s Spooky Squad and the first thing I made was some candy corn cupcakes. I am not a big candy corn person. The rest of my family loves them and I don’t mind eating the cupcakes. I just take the candy corn off the top and let my children fight over the extra candy corn.
These cupcakes are very easy to make. It is a good thing because I am not very creative when it comes to Halloween treats. I can always use some help when it comes to cake decorating. With a little help from McCormick, I have plenty of treat ideas for my kids. To see some of the other spooky recipes, click HERE.
Now McCormick is letting me host a Halloween giveaway where one of my readers will win this cool Halloween package. It includes:
- A Cute Halloween Apron
- A Set of Colorful Kitchen Aid Mixing Bowls
- An Expandable Baking Rack
- An assortment of McCormick Food Colorings and Extracts
- Halloween Candies for Decorating
To enter, please leave a comment telling me your favorite Halloween treat. For extra entries you can:
- Follow Jersey Girl Cooks on Facebook or Twitter
- Subscribe to Jersey Girl Cooks by email or RSS
- Follow McCormick on Facebook and/or Twitter
- Pin this post on Pinterest
Leave a separate comment for each entry telling me you follow, pinned, etc. There are 7 possible entries per person!
Please leave your comments by Tuesday, October 23rd at 11:59pm EST. A winner will be randomly picked and announced on Wednesday, October 24th. Sorry, but you can only enter if you have a US mailing address. Good luck everyone!
- 1 package (18¼ ounces) white cake mix
- 2 teaspoons McCormick® Pure Vanilla Extract
- McCormick® Assorted Food Colors & Egg Dye
- 1 container (16 ounces) vanilla frosting
- Assorted decorations, such as orange sprinkles and candy corn
- Prepare cake mix as directed on package, adding vanilla. Divide batter in half. Tint one batch yellow with ⅓ teaspoon yellow food color. Tint second batch orange with ¼ teaspoon yellow food color and ⅛ teaspoon red food color.
- Fill each paper-lined muffin cup ⅓ full with yellow batter. Gently add orange batter on top of yellow batter, filling each muffin cup ⅔ full. Bake as directed on package for cupcakes. Cool cupcakes on wire rack.
- Frost cupcakes. Decorate with sprinkles and candy corn.