|Corn on the Cob Cupcakes|
Makes 8 ears of corn: 24 cupcakes
Our corniest project ever! The ears are bursting with fresh summer flavor.
But surprise: those kernels are jelly beans, the butter pats are fruit chews,
and the salt and pepper is black and white sugar.
24 vanilla cupcakes baked in white paper liners
1 can (16 ounces) vanilla frosting
Yellow food coloring
About 3 1/2 cups small jelly beans (Jelly Bellys) in assorted yellow,
cream, and white colors
4 pieces yellow fruit chews (Laffy Taffys, Starbursts)
1 tablespoon each black and white decorating sugars
(available at baking supply stores or see Sources,
8 sets of corn holders (optional)
1. Tint the vanilla frosting pale yellow with the food coloring.
2. Working with 3 cupcakes at a time, spread yellow frosting on top of each.
Arrange about 5 rows of jelly beans, close together, on each cupcake. Place the
3 cupcakes side by side on a corn dish or a serving platter. Repeat with the remaining
cupcakes, frosting, and jelly beans.
3. Cut the fruit chews into eight 1-inch squares, and soften the edges slightly by
hand so that they look melted. Place 1 square on top of each group of 3 cupcakes.
Sprinkle with the sugars. Insert 1 corn holder, if using, in each of the end