CORN-ON-THE-COB CUPCAKE

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Corn-on-the-Cob Cupcake image

This wonderfully whimsical cupcake recipe, perfect to make for a summer dessert, is courtesy of Karen Tack and can be found in her dessert cookbook "Hello, Cupcake!"

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 24 cupcakes or 8 "ears of corn"

Number Of Ingredients 8

Vanilla Frosting for Cupcakes
Yellow liquid food coloring
24 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)

Steps:

  • Color the frosting pale yellow with food coloring.
  • 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.
  • 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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