Corn-on-the Cob Cupcakes
When Anna's fourth grade teacher, Mrs. Harris, had the fun idea to wrap up their Native American studies with student presentations and a party with Native American foods, cupcakes were not the first thing that came to mind. Then I found these fabulous cupcakes in the book Hello, Cupcake! by Karen Tack and Alan Richardson. What could be more Native to America than corn?
These easy to make, albeit a little putsy, cupcakes really come to life with the addition of little, shiny Jelly Bellys!
To make, simply start with plain vanilla cupcakes and frost with icing, tinted a pale yellow.
Arrange about 5 rows of jelly beans, close together on each cupcake. I bought roughly two pounds - 1 1/2 pounds of yellow (pina colada) and 1/2 pound of white with yellow specks (buttered popcorn - not my favorite flavor, but all that Publix had!)
To finish, place 3 cupcakes side by side and insert one corn holder in each end of the cupcakes. For butter pats, soften a starburst and flatten slightly so it looks melted. Sprinkle with white decorating sugar (salt) and, if you can find it, black decorating sugar (pepper). Now this is really sweet corn!
|Mrs. Harris and her fun, fourth grade class!|