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Corn on the Cobcake Recipe

Corn on the Cobcake

Ears a corny treat that'll sweeten up any summer cookout. It's just one of the clever creations in the new book "Hello, Cupcake!" from cake-decorating virtuoso and FamilyFun food stylist Karen Tack.

Ingredients

  • White and yellow jelly beans (we used Jelly Belly brand)
  • White-frosted cupcakes
  • White decorating sugar
  • Yellow Starburst candies
  • Corn holders
  • Corn plates

Instructions

  1. For each ear, press rows of jelly bean kernels onto three frosted cupcakes. Line up the cupcakes and sprinkle decorating sugar across the tops.
  2. To make a candy butter pat, microwave a Starburst for about eight seconds, stretch it into a melted-butter shape, then set it on top of the center cupcake.
  3. Add a corn holder to each end of the cob, and serve on a corn plate.

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