Corn on the Cob Cupcakes

By clawson

Ingredients

• 24 vanilla cupcakes baked in white paper liners
• 1 (16-ounce) can vanilla frosting
• Yellow food color
• 3-1/2 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)
• 1 tablespoon each black and white decorating sugars (see Note)
• 8 sets corn holders

Preparation

Step 1

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.

Notes

This recipe was developed especially for Jelly Belly® by our friends Karen Tack and Alan Richardson, authors of the best-selling book “Hello, Cupcake!”