• 42b3b9122e87b18e87b95789a3bea8a5

Corn On The Cob Cupcake

Classic corn on the cob cupcakes!

Prep
Cook
Serves 12people
Ingredients
2 1/2
cups all-purpose flour
1/2
tsp salt
2
tsp baking powder
1/2
tsp baking soda
1
tsp vanilla extract
1/2
cup milk
1/2
cup vegetable oil
1
stick butter
1
cup sugar
3
eggs
vanilla frosting
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
tbsp black decorating sugar
1
tbsp white decorating sugar
8
sets of corn holders (optional)
Directions
1.
Preheat the oven to 350 degrees F.
2.
In a large bowl, whisk together the flour, salt, baking powder and baking soda.
3.
In another bowl, whisk together the vanilla extract, milk and vegetable oil.
4.
Cream together the butter and sugar with a hand-held mixer in a large bowl. Add the eggs 1 at a time and mix to combine. Alternate the dry and wet ingredients to the egg mixture, starting and ending with the dry ingredients.
5.
Pour the batter 2/3 full into the cupcake tins and bake for 15 to 20 minutes. Remove from the oven and allow to cool before frosting.
6.
Color the frosting pale yellow with food coloring.
7.
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.
8.
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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