Candy Corn Whipped 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 whipping 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 1/4 cup at a time until stiff peaks are formed. 

Add the candy corn flavored whipping 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.

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 and one orange with food coloring. Layer the colors and bake as directed.