ROD RECIPES 10/30/2008 National Candy Corn Day Candy Corn Cupcakes
Candy corn
Candy corn is a confection popular in the United States, particularly around
Halloween. Created in the 1880s by George Renninger of the Wunderlee Candy Co.,
the three colors of the candy are meant to mimic corn.[1] Each piece is
approximately the size of a whole kernel of corn, as if it fell off a ripe or
dried ear of corn. The candy is usually tri-colored with a yellow base, orange
center, and white tip, although the color combinations may vary. The most
common variant, called "Indian corn", is white, orange, and brown. Indian corn
is sometimes associated with the Thanksgiving holiday.
The National Confectioners Association estimate 20 million pounds of candy corn
are sold each year.[2] October 30 is National Candy Corn Day.[3] Although
regular candy corn is most popular at Halloween, it is available year-round.
Candy corn is made primarily from sugar, corn syrup and honey. Carnauba wax is
usually added. Originally, candy corn was made by hand. Manufacturers first
combined sugar, corn syrup, and water and cooked them into a slurry. Fondant
was added for texture and marshmallows provided a soft bite. The final mixture
was then heated and poured into shaped molds. Three passes were required during
the pouring process, one for each colored section. Few changes have been made
to the process or recipe, with machines now performing the tasks formerly done
by people.
source is wikipedia
Candy Corn Cupcakes
1/2 cup shortening
1-1/2 cups sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
3-1/2 teaspoons baking powder
1 teaspoon salt
1 cup milk
4 egg whites
Frosting of your choice
Candy corn or other decorations
In a large mixing bowl, cream shortening and sugar until light and fluffy. Beat
in vanilla.
Combine the lour, baking powder and salt; add to the creamed mixture
alternately with milk, beating well after each addition. Beat in the egg
whites.
Fill paper-lined muffin cups half full. Bake at 350° for 18-22 minutes or until
toothpick inserted near the center comes out clean. Cool for 10 minutes before
removing from pans to wire racks to cool completely. Frost cooled cupcakes;
decorate as desired.
Yield: 2 dozen.
source is Taste Of Home
Live your life like a fried egg -- with your sunny side up.
God Bless, Marla
[Non-text portions of this message have been removed]
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