Corn on the Cob Cupcakes
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For these Corn on the Cob Cupcakes, simply line up a trio of jelly bean-studded cupcakes to resemble corn on the cob and top with butter pats made of fruit chews. It's a novelty cupcake recipe sure to impress.
What You'll Need
- 24 vanilla cupcakes baked in white paper liners
- 1 (16-ounce) can vanilla frosting
- Yellow food color
- About 3-1/2 cups small jelly beans in assorted yellow, cream and white colors (such as Jelly Belly)
- 4 pieces yellow fruit chews (such as Laffy Taffy, Starburst)
- 2 tablespoons each black and white decorating sugars (see Note)
- 8 sets corn holders
What to Do
- Tint vanilla frosting pale yellow with the food color.
- 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 3 cupcakes side by side on a corn dish or a serving platter. Repeat with remaining cupcakes, frosting, and jelly beans.
- Cut fruit chews into eight 1-inch squares, and soften edges slightly by hand so they look melted. Place 1 square on top of each group of 3 cupcakes. Sprinkle with sugars. Insert 1 corn holder, if using, in each end cupcake.
This recipe was developed especially for Jelly Belly® by our friends Karen Tack and Alan Richardson, authors of the best-selling book “Hello, Cupcake!”
- Want even more of the best potluck recipes? Check out our free eCookbook, Must-Have Potluck Recipes: 37 Recipes for Parties, Potlucks, Dinners, and More.
Nutritional InformationShow More
Servings Per Recipe: 24
- Calories 308
- Calories from Fat 119
- Total Fat 13g 20 %
- Saturated Fat 5.1g 26 %
- Trans Fat 0.0g 0 %
- Protein 1.0g 2 %
- Cholesterol 15mg 5 %
- Sodium 195mg 8 %
- Total Carbohydrates 50g 17 %
- Dietary Fiber 0.0g 0 %
- Sugars 41g 0 %