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Corn on the Cob Cupcakes Perfect for Weekend Parties

photo courtesy of MarthaStewart.com

These treats are festive, seasonal, and sweet!  More than that, they’re perfect for your holiday weekend bbq’s, and super easy to craft!

‘Hello, Cupcake’ author Karen Tack conjured up these adorable Corn on the Cob Cupcakes!

 

 

 

 

 

 

photo courtesy of cupcakesandcashmere.com

 

 

 

 

This recipe that I found via MarthaStewart.com makes 24 cupcakes or 8 ‘corn cobs’.

 

 

 

Ingredients

  • any store bought Vanilla Frosting
  • Yellow liquid food coloring
  • 24 Vanilla Cupcakes (you can use store bought cake food mix), 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 tablespoon black decorating sugar
  • 1 tablespoon white decorating sugar
  • 8 sets of corn holders (optional)

Directions

  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.
photo courtesy of cupcakesandcashmere.com

 

3.  Cut the fruit chews into eight 1-inch squares. Soften the edges slightly by hand so that they look like melted butter.

 

photo courtesy of cupcakesandcashmere.com

 

4.  Place 1 square on top of each ear of corn.

photo courtesy of cupcakesandcashmere.com

 

 

photo courtesy of marthastewart.com

 

 

5.  Sprinkle with sugars. Insert a corn holder in the end of each ear of corn, if using. Serve.

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