Corn on the Cob Cupcake Recipe

Cupcake-ify Corn on the Cob

May 1, 2014 by Brandi Milloy

We've fooled you with our faux-spaghetti cupcakes, and now it's time to cupcake-ify another favorite food: corn on the cob. Jelly beans stand in for corn kernels and a Starburst acts as the melted slab of butter. Aren't they so gosh-darn cute?

Corn on the Cob Cupcakes

Inspired by Hello, Cupcake!

Ingredients

Browned butter cupcakes
1 1/2 cups unsalted butter
1 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 egg whites
1 cup sugar
2 teaspoons vanilla extract
1/2 cup whole milk

Browned butter frosting
4 cups powdered sugar
1 teaspoon vanilla extract
2-3 tablespoons milk
Yellow food coloring

Decorations
3 cups small yellow, cream, and white jelly beans
4 pieces yellow fruit chews
1 tablespoon black sanding sugar
1 tablespoon white sanding sugar
Corn holders (optional)

Directions

To make browned butter cupcakes: Melt butter over medium heat in a small skillet or heavy-bottomed pot. Continue to heat the butter, stirring periodically, until it turns brown (10-15 minutes). Once the butter is brown, remove it from the heat and cool to room temperature.
In a medium-sized mixing bowl, whisk together cake flour, baking powder, baking soda, and salt.
In large bowl using a hand or stand mixer, whip egg whites on medium speed, until light and frothy. Slowly mix in sugar, followed by 1/2 cup cooled browned butter (reserve the remaining 1 cup for the icing) and vanilla. Alternately mix dry ingredients and milk into the wet mixture.
Fill cupcake liners 3/4 full and bake at 350°F for 20 minutes, or until cupcakes bounce back when lightly touched.
To make browned butter frosting: In a bowl, mix together sugar, vanilla, and milk. From the remaining cup of brown butter, mix in 1 tablespoon at a time, until the desired consistency is reached (you may not need the entire cup). Add a couple drops of yellow food coloring, milk, and vanilla, and beat on medium speed until fluffy.
To decorate cupcakes: Frost cooled cupcakes with offset spatula. While frosting is still wet, place rows of yellow and white jelly beans close together, on each cupcake. Place 3 cupcakes side by side on a dish to resemble ears of corn. Place 1 fruit chew on each set of three cupcake so that it looks like melted butter. Sprinkle cupcakes with black and white sugar. Insert corn holder on each end of ear of corn, optional.

Information

Category: Desserts, Cupcakes
Cuisine: North American
Yield: 1 dozen cupcakes

Corn on the Cob Cupcake Recipe

Cupcake-ify Corn on the Cob