HOW TO MAKE CORN ON THE COB CUPCAKES WITH THE AUTHORS OF “HELLO, CUPCAKE!”
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Watch and learn how Karen and Alan make Corn on the Cob Cupcakes. WARNING: No baking skills or fancy pastry equipment is required!
Corn on the Cob Cupcakes
Makes 8 ears of corn: 24 cupcakes
Our corniest project ever! The ears are bursting with fresh summer flavor. But surprise: those kernels are jelly beans, the butter pats are fruit chews, and the salt and pepper is black and white sugar.
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 or see Sources, page 229)
8 sets of corn holders (optional)
Instructions
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.
Recipe excerpt from Hello, Cupcake! by Alan Richardson and Karen Tack, copyright ©2008. Published by Houghton Mifflin Co. Photography © Alan Richarson
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