Candy Corn Mini MuffinsMakes 30 mini muffins
For the Muffins
- 1 box (14.5oz/411g) Enjoy Life Foods Muffin Mix
- 1 C. + 2 t. cold water
- 1/4 C. olive oil or grapeseed oil
- 2 t. vanilla extract
- 3/4 t. ground cinnamon
For the Frosting
- 1/2 C. dairy-free buttery spread
- 2 C. confectioners’ sugar
- 1 t. vanilla extract
- 1 T. dairy-free milk, plus more as needed
- 1/3 C. Enjoy Life Foods Mini Chips
- Preheat the oven to 350° F. Line a mini muffin tin with liners or oil well.
- Put the Muffin Mix in a large bowl. Add the water, oil, vanilla extract, and cinnamon. Stir to combine.
- Divide the mixture into the prepared pan, filling each one about half full.
- Bake for 10 to 13 minutes, until golden brown on the edges and a toothpick inserted slightly off-center comes out clean.
- Let the muffins cool in the pan for 10 minutes, then transfer each one to a wire rack to cool completely before frosting.
- To make the frosting, put the dairy-free buttery spread in the bowl of a stand mixer or a large bowl. Using the stand mixer or a hand mixer, beat on high speed for 1 minute, until the mixture begins to lighten.
- Add 1 1/2 cups of the confectioners’ sugar. Beat for 2 minutes until smooth, light, and fluffy. Add the remaining confectioners’ sugar, 1 tablespoon of the nondairy milk, and the vanilla extract. Beat for an additional minute until smooth and creamy, adding a teaspoon of dairy-free milk at a time if needed. Stir in the Mini Chips. Divide the mixture into three portions to create orange and yellow (the frosting itself will be the white layer).
- To make the orange frosting using food dye, mix 1 drop yellow food dye and 12 drops red food dye into one of the portions, adjusting by one drop, at a time until desired color is reached. To make orange frosting naturally, grind gogi berries into a fine powder and mix it into the frosting, adding as much as needed until desired color is reached.
- To make the yellow frosting using food dye, mix 20 drops yellow food dye into one of the portions, adjusting by one drop, at a time until desired color is reached. To make yellow frosting naturally, sprinkle turmeric into the frosting, adding as much as needed until desired color is reached.
- To frost the muffins, pipe the orange frosting each muffin, covering the top of the muffin completely. Top with a round of yellow frosting, then the white frosting.
- Serve, storing leftovers in an airtight container at room temperature for 2 days, moving any others to the freezer for up to 3 months.