Halloween stuff is everywhere right now and so you can’t help but start to get in the mood…though for the record Costco had out Christmas stuff and that did not put me in the mood for that holiday. People ask me what crazy things I am making for Halloween and I usually tell them nothing, which makes them sad so I decided this year to change that. You will really love what is going up Monday, super cute. I’ve already captured the Halloween spirit by buying candy, I am a sucker for all things mini and that’s all Halloween candy is (I especially love the mini gummy bears). And I of course buy candy corn.

I planned on making these cupcakes three times now. It took the third time to make it happen since I ate the first two bags of candy corn before I successfully did not eat the third bag. At first I was going to make candy corn cookies but I couple people were already doing that and so I decided to go in a different direction. Last year I made candy corn ice cream by just using candy corns and whipped cream and so I decided to take that and use that idea and turn it into frosting for cupcakes. That idea turned out to be a good one.

These are not overly sweet like you would think. Adding the extra whipped cream at the end helps to mellow out the sweetness but still give the candy corn flavor! I don’t give a recipe for the cupcakes as they are just white cupcakes but do tell you how to make them in the recipe. These are a fun treat for kids and adults alike.

On a side note thanks for the well wishes for my mom, she is doing well. Though going stir crazy already as that woman likes to go, go, go. Bed rest and her are not friends.

Candy Corn Whipped Cream Frosting

3 cups heavy whipping cream (40% works best), divided
1 cup candy corn
1 tsp. cornstarch
1 cup powdered sugar

In a sealable container add candy corn and two cups of heavy whipped cream. Place in fridge for at least 6 hours, but overnight is even better.

Take out of fridge and strain the liquid from the candy corn and place into a stand mixer fitted with the whisk attachment. Whisk on high until it forms stiff peaks. Remove and put in a separate bowl.

Add the remaining heavy cream and cornstarch to bowl and whisk on high, adding the powdered sugar ¼ cup at a time until stiff peaks are formed.

Add the candy corn flavored whipped cream back into the bowl and whisk together on high speed until incorporated.

Keep in fridge until ready to frost fully cooled cupcakes.

This is enough frosting for 12 cupcakes depending how you frost.

To make the cupcakes simply take your favorite white cake recipe or just use boxed white cake. Divide the batter into three parts. Keep one white. Make one yellow with food coloring. Make one orange with food coloring. Layer the colors and bake as directed.

So I made salted caramel ice cream. I put it on top of a vanilla bean cake which is a recipe I will share this weekend. Then I got distracted (shiny squirrel) only to come back later and notice that I left my ice cream out and it melted. I don’t like the texture of melted ice cream refrozen so I knew I wouldn’t be freezing it again. Well crap I thought. And then I thought again. I thought what if I just let it come to room temperature and then make it into frosting? So that’s what I did.

If you are going to give this a go you can use any ice cream I suspect, but I would steer clear of any overly sweet ice creams to start with as you will be adding more sugar to make frosting. While I have been loving my new ice cream book, I thought I would go back to my first ice cream book that I had much success with, The Perfect Scoop. I chose to make a salted caramel ice cream because while I have enjoyed it elsewhere I never have made it at home. This works great because it is not too sweet to begin with. Needless to say this could change your frosting options for life. Yes, I am mellow dramatic.

This is a short post due to the fact that I am off to see Bad Teacher. I cannot tell you how excited I am to see this movie, and I don’t even like Cameron Diaz. I have a feeling if you work in a school, especially if you have ever been a teacher that this movie is going to become one of your favorites. Everyone enjoy your weekend! I will try and enjoy mine, unless of course my dog is successful.

Ice Cream-Buttercream Frosting

1 ½ cups ice cream of your choice (I made a Salted Caramel recipe, here) ice cream, melted and at room temperature
½ cup unsalted butter, at room temperature
3-5 cups powdered sugar, depending on the consistency of the frosting you want

Using a stand mixer with the paddle attachment, beat together melted ice cream and butter. Beat until you do not see the butter anymore.

Add powdered sugar, one cup at a time until you reach your desired consistency of frosting.

Frost on a cupcake or eat with a spoon.