Corn on the Cob Cupakes

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