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Corn-on-the-Cob Cupcake

Corn-on-the-Cob Cupcake

This wonderfully whimsical cupcake recipe is courtesy of Karen Tack and can be found in her dessert cookbook "Hello, Cupcake!"

The Martha Stewart Show, April Spring 2008 http://www.marthastewart.com/254594/corn-on-the-cob-cupcake
3.05
Rated
61100(6)6
  • Yield Makes 24 cupcakes or 8 "ears of corn"

Ingredients

    • Vanilla Frosting (http://www.marthastewart.com/254592/vanilla-frosting)
    • Yellow liquid food coloring
    • 24 Vanilla Cupcakes (http://www.marthastewart.com/254593/vanilla-cupcakes), baked in white paper liners
    • 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. Color the frosting pale yellow with food coloring.
  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. 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.

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