Sunday, June 30, 2013

Corn on the Cob Cupakes

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INGREDIENTS

  • Vanilla Frosting

  • Yellow liquid food coloring

  • 24 , baked in white paper linersVanilla Cupcakes

  • 3 1/2 cups small yellow, cream, or white jelly beans, such as Jelly Belly

  • 4 pieces yellow fruit chews, such as Laffy Taffys or Starbursts

  • 1 tablespoon black decorating sugar

  • 1 tablespoon white decorating sugar

  • 8 sets of corn holders (optional)

DIRECTIONS

  1. STEP 1

    Color the frosting pale yellow with food coloring.

  2. STEP 2

    Working with 3 cupcakes at a time, frost cupcakes with yellow frosting. Arrange 5 rows of jelly beans, close together, on each cupcake. Place the 3 cupcakes side by side on a corn dish or serving platter to resemble an ear of corn. Repeat process with remaining cupcakes, frosting, and jelly beans.

  3. STEP 3

    Cut the fruit chews into eight 1-inch squares. Soften the edges slightly by hand so that they look like melted butter. Place 1 square on top of each ear of corn. Sprinkle with sugars. Insert a corn holder in the end of each ear of corn, if using. Serve.

    Source:  Martha Stewart Living

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