| CORN ON THE COB CUPCAKES Makes 24 cupcakes. Cupcakes with corn kernels on top of them, white and yellow jelly beans are the corn kernels actually, they have corn holders too on the sides of the cupcakes to make them look like ears of corn, yellow Starburst fruit chew candies look like pats of butter on top of the cupcakes and sanding sugars are used to look like salt and pepper. Really cute. 16 oz box powdered sugar 1/2 tsp + pinch salt 1/2 cup yellow cornmeal 2 1/2 cups flour 1 1/4 cups + 5 tbs whole or low fat milk 2 large eggs 3/4 cup unsalted butter or margarine, room temp 2 tsp baking powder 1 1/2 cups sugar or Splenda 3 tsp vanilla 3/4 cup canola or vegetable oil 16 corn holders, assorted yellow and white jelly beans, 4 yellow fruit chews Starburst, black and white sanding sugar HEAT oven to 350°. Line two 12 cup muffin tins with yellow or white paper liners. In a bowl, whisk together eggs, oil, 1 1/4 cups milk, and 2 tsp vanilla. -IN A BOWL, whisk together flour, sugar, cornmeal, baking powder and 1/2 tsp salt, make a well in the center. Add milk mixture and stir until incorporated. Divide batter among cups, bake 22 min. or until done. Let cool 5 min. before transferring to cool completely. -MAKE FROSTING---Melt butter in a skillet, then cook swirling the pan until butter begins to brown, 4 min. remove from heat. Beat browned butter, powdered sugar, pinch of salt and remaining milk and vanilla until fluffy, 3 min. -TO DECORATE---Working with 3 cupcakes at a time, frost, then arrange rows of jelly beans close together on each cupcake. Place them side by side on a plate or platter and insert the corn holders at each end so they resemble an ear of corn. Cut a fruit chew horizontally in half, flatten one half slightly and place on top of the corn to resemble a pat of butter. Sprinkle with sanding sugars to mimic salt and pepper. Repeat with remaining cupcakes, then SERVE... |
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