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Corn on the Cob Cupcakes

  • 24servings

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Source: www.tastebook.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, E, P
MineralsZinc, Copper, Fluorine, Chromium, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Vanilla Frosting

  2. Yellow liquid food coloring

  3. 24 Vanilla Cupcakes, baked in white paper liners

  4. 3 1/2 cups small yellow, cream , or white jelly beans, such as Jelly Belly

  5. 4 pieces yellow fruit chews, such as Laffy Taffys or Starbursts

  6. 1 tablespoon black decorating sugar

  7. 1 tablespoon white decorating sugar

  8. 8 sets of corn holders

Instructions Jump to Ingredients ↑

  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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