• Prepare cake mix as directed on package, adding vanilla.
• Divide batter in half.
• Tint one batch yellow with 1/3 teaspoon yellow food color. Tint second batch orange with 1/4 teaspoon yellow food color and 1/8 teaspoon red food color.
• Fill each paper-lined muffin cup 1/3 full with orange batter. Gently add yellow batter on top of orange batter, filling each muffin cup 2/3 full. Bake as directed on package for cupcakes. Cool cupcakes on wire rack.

Candy Corn Glaze

• Reserve 1/4 cup of candy corn then place the remainder of the 11-ounce bag in a medium saucepan. Pour in 1/4 cup water and heat on low for about 10-15 minutes. You will want to candy corn to be melted completely.
• Remove from heat and allow to cool slightly. (You will want to cover cupcakes while glaze is still warm, but not hot.)
• Using a spoon, drizzle glaze over frosting.
• Decorate tops of cupcake extra candy corn pieces. (not shown in picture)
• Can be done 1-2 days in advance.