Corn on the Cob Cupcakes

These were my contribution to the silent auction for the youth fundraiser.  I made 2 trays of corn on the cob cupcakes.  They were not difficult to make but the assembly took a little time.  Both the cupcake recipe and the decorating instructions come from the “Hello, Cupcake!” cookbook by Karen Tack and Alan Richardson.

Perfect Cake Mix Cupcakes:

1 (18.25 oz) cake mix (French vanilla, devil’s food or yellow)  (I did yellow for the corn on the cob)

1 cup buttermilk (in place of water called for on box)  (you can make your own by adding either 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting stand for 10 minutes before using)

oil (the amount on the box)

4 eggs (in place of the number called for on the box)

1  Preheat oven to 350 and line 24 muffin cups with paper liners.

2  Beat all ingredients on low until moistened, about 30 seconds, then on medium until thick, about 2 minutes.

3  Scoop batter into liners and bake until golden and toothpick inserted in center comes out clean, about 15 – 20 minutes.  Allow to cool.

Corn on the Cob decoration:

24 vanilla or yellow cupcakes in white paper liners (I used white and yellow liners)

1 (16 oz) can vanilla frosting (I used my homemade vanilla buttercream frosting)

yellow food coloring

about 3 1/2 cups small jelly beans (Jelly Bellys) in assorted yellow, cream and white colors (My local Target superstore has Jelly Bellys in bulk so I bought these there.  I bought about 1 1/2 pounds but that wasn’t enough and I had to go back and buy a little more so I’m guessing 1 3/4 – 2 pounds would be enough.)

4 pieces yellow fruit chews (Laffy Taffys, Starbursts)  (I had some Starbursts, some Now and Laters and some Laffy Taffys and Bob said that the Laffy Taffys worked best, it was his job to make the butter)

1 tablespoon each black and white decorating sugars (you can usually find white deco sugar at your local grocery store but I had to get the black at Zurchers party supply store)

8 sets of corn holders (optional)  (Target had these in a box of about 24 for like $2 – $3)

(I also bought some cookie sheets at the dollar store to display them on)

1  Tint frosting yellow with food coloring.

2  Working with 3 cupcakes at a time, spread frosting on each.  Arrange 5 rows of jelly beans, close together, on each cupcake.  Place 3 cupcakes side by side on platter.  Repeat with remaining cupcakes, frosting and jelly beans.

3  Cut the fruit chews into 8 1″ squares and soften the edges slightly by hand so that they look melted.  (Bob softened them in the microwave to make them even more pliable.)  Place 1 square on top of each group of 3 cupcakes.  Sprinkle with black and white sugars.  Insert 1 corn holder in each of end cupcakes.

2 thoughts on “Corn on the Cob Cupcakes

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