Happy April Fool’s Day! This “corn on the cob” cupcake recipe is from Karen Tack and can be found in her cookbook Hello, Cupcake!: Irresistibly Playful Creations Anyone Can Make
“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.” – Karen Tack
Corn-on-the-Cob Cupcake
Makes 8 ears of corn: 24 cupcakes
24 vanilla cupcakes baked in white paper liners
1 can (16 ounces) vanilla frosting
Yellow food coloring
About 3½ 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)
Tint the vanilla frosting pale yellow with the food coloring.
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.
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.
Adapted from the book Hello, Cupcake! by Karen Tack and Alan Richardson. Copyright © 2008 by Karen Tack and Alan Richardson. Reprinted by permission of Houghton Mifflin Company. All rights reserved.
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