Posted in Bake, Dessert

Candy Corn and Peanut Cupcakes


A girlfriend once told me that candy corn and peanuts taste like a PayDay candy bar.  Although I have never had a PayDay bar, I tried the candy corn and peanut combination and loved it.  This cupcake recipe is inspired by her combination suggestion.  Here is a great Halloween entertaining idea for you.

Enjoy!

Candy Corn and Peanut Cupcakes

Candy Corn and Peanut Cupcakes

Serves 12

Preheat oven 350o

Prep time: 10 minutes

Cook time: 25 minutes

Estimated values per serving:

Calories = 200                      Fat = 5 grams                        Points: 4

Cupcake Ingredients:

1 cup flour

1 teaspoon baking powder

1 egg

¼ cup egg substitute

1 cup sugar

½ cup skim milk

2 tablespoons butter spread

1 teaspoon vanilla extract

12 paper cupcake holders

Directions:

  1. In a bowl, combine flour and baking powder and set aside.
  2. In a mixing bowl, beat together egg, egg substitute and sugar on high speed for 5 – 7 minutes or until mixture has tripled in size.
  3. Lower speed and add flour and mix until combined.
  4. Heat milk and butter spread in a small pot on the stovetop until the butter spread has melted.  Remove from heat, add vanilla extract.
  5. Add milk mixture to flour mixture in mixing bowl on medium speed and mix until well combined.
  6. Place a paper cupcake holder in each 12-cup muffin pan and spray with cooking spray.  Pour batter into each cup and bake for 25 minutes.
  7. Allow cupcakes to cool before frosting (recipe below).

Peanut Butter Frosting

Ingredients:

4 ounces fat free cream cheese – softened

¼ cup peanut butter

¼ cup sugar

1 teaspoon vanilla

Candy corn and peanuts for decorating

Directions:

  1. Beat cream cheese, peanut butter, sugar and vanilla on high speed until combined.
  2. Frost cooled cupcakes.
  3. Decorate with candy corn and peanuts as desired.