This post is sponsored by McCormicks.
What’s for dessert? Cupcakes. Glorious dual-toned, frosting piled high, covered in an obscene sweet glaze decadent cupcakes.
Imagine if you are in grade school, and have been sitting in class all morning. The tick-tock of the clock is constant, and you are full of energy, waiting so impatiently for the lunch bell to ring.
Consonants and pronouns and quizzes and tests are just another thing keeping you from a cold milk, peanut butter & jelly and being able to talk with your friends about whatever you want.
Finally! Lunch time.
Opening your lunch box yields the greatest surprise of all time… a CUPCAKE! And not just any cupcake, a cupcake covered in more frosting than you have ever seen! On top of that frosting is a sweet sticky orange glaze. Without hesitation you stick your finger into it, as knowing what it tastes like suddenly becomes the most important thing in the world.
The first taste is utterly sweet… and confusing. What is it? Familiar, but hard to place. You pull the entire cupcake out of your lunch box and see all the glorious color. Candy Corn! That glaze tastes just like candy corn!
Everyone is oohing and aahing. They all want some, but it’s all yours.
You sit back, revel in being the coolest kid at the lunch table and think to yourself, “I am totally going to clean my room when I get home. My mom rocks.”
Recipe shared with permission from McCormick.
At least, that is what I envision would happen. More likely than not, the cupcake would get schmooshed on the way to school and frosting would be all over the lunchbox, the sandwich, the milk, the apple. My precious little darling would have her lunchbox held up to her face unabashedly licking every last bit of frosting from every last surface. She would then have frosting in her hair, on her eyelashes, all over her face and hands.
Maybe this is better suited as an after school snack!
A couple things:
The first time I made this glaze (candy corn schootcharoo bars) I played around with it quite a bit. I think it works best at a lukewarm temperature for drizzling over cupcakes. The cooler it gets the more firm it gets and therefor harder to drizzle. Once you are done covering the cupcakes I would place an remaining glaze in an air tight storage container and clean out the pan.
I did my candy corn cupcakes in opposite color order. This was entirely for vanity purposes! I just liked how it looks with the orange on top and bottom and the yellow breaking it up a bit. The recipe is written how I did it, but if you want a traditional candy corn cupcake, be sure to put the yellow batter on the bottom.
I love this buttercream recipe for bright white frosting.
If you want to use a bit less frosting I think this style of cupcake decorating would be lovely and would allow the glaze to pool just beautifully on the cupcake. (and would be more lunch box friendly!)
These sweet little treats are definitely perfect for the occasional seasonal indulgence. The bright colors and billowing frosting take ‘eating with your eyes’ to a whole new level! And of course, are the ideal treat for anyone who loves candy corn!