Candy Corn Cupcake Trifles

Candy Corn Cupcake Trifles
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  1. 1 box Betty Crocker™ SuperMoist™ vanilla cake mix
  2. Water, vegetable oil and eggs called for on cake mix box
  3. 1/2 teaspoon orange paste food color
  4. 1/4 teaspoon yellow paste food color
  5. 12 mason jars (8-oz size) or other half-pint jars
  6. 2 containers Betty Crocker™ Whipped fluffy white frosting
  7. 1 1/2 cups candy corn
  1. 1Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make cake mix as directed on box, using water, oil and eggs. Divide batter in half; tint half of batter orange and other half yellow. Divide each color batter evenly among muffin cups.
  2. 2Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely.
  3. 3Remove paper baking cups. Cut each cupcake in half horizontally. In each jar, place 1 yellow cupcake half and 1 orange cupcake half. Spoon 1 container of frosting into 1-gallon resealable food-storage plastic bag; seal bag. Cut off about 1/2-inch corner of bag. Twist bag above frosting; squeeze bag to pipe frosting over orange cupcake in each jar. Sprinkle evenly with 1 cup of the candy corn. Repeat layers with remaining cupcake halves, second container of frosting and remaining 1/2 cup candy corn.