Mr. Food: Corn on the Cob Cupcakes

July 11, 2010 8:26:21 AM PDT
Makes 24 cupcakesFor 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.


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
4 pieces yellow fruit chews (such as Laffy Taffy, Starburst)
1 tablespoon each black and white decorating sugars (see Note)
8 sets corn holders


1.Tint vanilla frosting pale yellow with the food color.
2.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 the 3 cupcakes side by side on a corn dish or a serving platter. Repeat with remaining cupcakes, frosting, and jelly beans.
3.Cut the fruit chews into eight 1-inch squares, and soften the edges slightly by hand so that they look melted. Place 1 square on top of each group of 3 cupcakes. Sprinkle with the sugars. Insert 1 corn holder, if using, in each of the end cupcakes.

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!"

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