At Tastefully Simple, we believe in giving with gratitude – and all of us take that commitment to heart.
In fact, every team at Tastefully Simple holds a fundraiser each year and donates the proceeds to the charity of their choice. So you’ll often see signs around our headquarters for a spaghetti feed … or a pancake breakfast … or a taco-in-a-bag lunch … or, well, you get the idea. (And yes, apparently, the way to our hearts is through our stomachs. This, I suspect, is why we also have an onsite wellness center.)
Anyway, last week our Marketing Team held a “Sweets & Treats” bake sale and silent auction, featuring all kinds of fall-themed goodies. The results? They raised $825 for Someplace Safe – an emergency shelter for battered women and their children. Now that’s a pretty sweet thing.
I hope you enjoy one of the biggest hits from the bake sale called “Candy Corn Cupcakes,” created by Bonnie Ask – one of the wonderful members of our Product Development Team. Check out the recipe below, and have fun decorating the cupcakes with your kiddos (or getting in touch with your own inner child).
P.S. I’d love your help with next week’s blog. Let me know … what is YOUR favorite Halloween treat?
Candy Corn Cupcakes
- Yield: 12 Servings
- Cook: 20-25 mins
A fun time decorating cupcakes with your kiddos.
- 1 Absolutely Almond Pound Cake Mix™
- 3/4 cup butter melted
- 1 cup water
- 1-2 drops yellow food coloring
- 16 oz. container cream cheese frosting
- Candy corn
- Mini chocolate chips
- Thin red licorice ropes
- Preheat oven to 325°. Combine first 3 ingredients; stir to blend. Fill paper-lined muffin cups 2/3 full with cake batter. Bake cupcakes for 20-25 minutes or until toothpick inserted in center comes out clean. Cool cupcakes completely. Add food coloring to cream cheese frosting. Top cupcakes with tinted frosting. Arrange candy corn around the edges of cupcakes, use 2 mini chocolate chips for the eyes and form a mouth with red licorice. Makes 12 servings.
- Cooking Method: Bake