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July 28, 2009

Baking: Corn-on-the-cob cupcakes!

Over the weekend, James and I went to our friends' home for dinner, and we brought dessert. I made the corn-on-the-cob cupcakes from my lovely little book, Hello, Cupcake! They go with the cookout theme nicely, don't they? The recipe:
INGREDIENTS
• 24 vanilla cupcakes baked in white paper liners
• 1 can (16 ounces) vanilla frosting
• Yellow food coloring
• About 3 1/2 cups small jelly beans (Jelly Bellys) in assorted yellow, cream, and white colors
• 4 pieces yellow fruit chews (Laffy Taffys, Starbursts)
• 1 tablespoon each black and white decorating sugars (available at baking supply stores)
• 8 sets of corn holders (optional)

DIRECTIONS
1. Tint the vanilla frosting pale yellow with the food coloring.
2. Working with 3 cupcakes at a time, spread yellow frosting on top of each. Arrange about 5 rows of jelly beans, close together, on each cupcake. Place the 3 cupcakes side by side on a corn dish or a serving platter. Repeat with the remaining cupcakes, frosting, and jelly beans.
3. Cut the fruit chews into eight 1-inch squares, and soften the edges slightly by hand so that they look melted. Place 1 square on top of each group of 3 cupcakes. Sprinkle with the sugars. Insert 1 corn holder, if using, in each of the end cupcakes.

via Today

1 comment:

  1. WOW! I saw these on one of my other google reader blogs the other day and couldn't get over how cute they were! I"m so glad you found them too!

    ReplyDelete

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