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Corn on the cob cupcakes

Servings:
Makes 8 ears of corn: 24 cupcakes Servings
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Ingredients

  • 24 vanilla cupcakes baked in white paper liners
  • 1 can (16 ounces) vanilla frosting
  • 4 can pieces yellow fruit chews (laffy taffys, starbursts)
  • 1 tablespoon each black and white decorating sugars (available at
  • 8 tablespoon sets of corn holders (optional)

Preparation

Baking 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.