Corn on the Cob Cupcakes
Corn on the Cob CupcakesHello, Cupcake! Recipe excerpt from Hello, Cupcake!.

Browse another recipe from the book: Sleepyhead Cupcakes

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.

Ingredients
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, page 229)
8 sets of corn holders (optional)

Instructions
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 cupcakes.

Corn on the Cob Cupcakes