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!


Dare I say corntastic? They're awesome!

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