What better way to celebrate this fall season than with Candy Corn Mini Cakes!
These cakes are sweet, bite-sized treats that will please kids and the kids at heart!
These candy corn mini cakes are my singular homemade Halloween treat. When the kids were little, I would go all out to celebrate every little occasion. If it were baseball’s opening day, I would make Cincinnati Reds decorated sugar cookies. If it were Easter, I would make Easter S’mores Toffee with Peeps, for Christmas, I would make Reindeer Cookies, and for Valentine’s Day, I would be all about the heart-shaped Strawberry Rice Krispies.
That was just the food. The house would be decorated to match the occasion. I had placemats for every holiday, and I had plates and cups that were equally as festive. Kitchen towels were seasonally appropriate as was the cookie jar and coffee mugs. Then there was the outside. I had yard steaks and wreaths to show any passersby that we were ready for any and every holiday. There was never any doubt that we loved to celebrate.
As the kids got older, the need for seasonal plastic cups, plates and placemats disappeared. Indoor decorations broke, and outdoor decor weathered. I got lazier with each passing year, and the kids didn’t seem to care. But every once in a while I get that little itch to spread a little holiday fun which is why I made these magical little candy corn mini cakes.
This recipe starts with Athens® Mini Fillo Shells that get filled with a homemade vanilla cake that has been colored with food coloring. A simple, yet sweet vanilla frosting is swirled on top. This recipe is perfect for anyone like me who wants to be festive but only wants to put forth minimal effort. Here’s the bonus, you can do this with every single holiday just by swapping out the colors. Ultimately the effort level doesn’t matter because these little treats are so delicious, your family will be thrilled, and you will feel like a hero!
- 2 1.9 oz boxes Athens Fillo Shells (15 count)
- ½ cup cake flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- Pinch of salt
- ¼ cup butter, softened
- ¼ cup plus 1 tablespoon sugar
- 1 egg
- ½ teaspoon vanilla
- ½ teaspoon almond extract
- 3 tablespoons half and half
- 2-3 drops of yellow food coloring
- 1-2 drops of red food coloring
For the frosting
- ½ cup butter, softened
- 1 cup powdered sugar
- ½ teaspoon vanilla
- 1 tablespoon milk
Preheat the oven to 350 degrees. Remove the fillo shells and place them on a baking sheet, set aside.
In a bowl, whisk together the flour, baking powder, baking soda and pinch of salt, in a separate bowl, cream together the butter and the sugar. Beat in the egg and the extracts. Carefully mix in drive ingredients until incorporated, then stir in the half and half. Add enough food coloring to reach the desired orange color (food coloring gel would work as well).
Fill each cup using a small cookie scoop and bake for 10-12 minutes or until cakes spring back when touched. Allow the cakes to cool completely.
To prepare the frosting, beat the butter in a mixing bowl until creamy. Slowly beat in the powdered sugar. Stir in the vanilla. Add in enough milk until the frosting is the right consistency for piping.
When cakes have cooled, pipe frosting onto each mini cake.
Amount Per Serving Calories 0Total Fat 0gSaturated Fat 0gCholesterol 0mgSodium 0mgFiber 0gSugar 0gProtein 0g