Corn On The Cob Cupcakes
Cupcake decorating is quite the art. I love making a large batch of cupcakes for all parties and usually use a cupcake holder or cupcake tree, but this time I saw this inventive idea to make corn on the cob cupcakes that look like sweet corn which was perfect for my summer time barbeques. Cupcakes are great on their own, but I almost always have either cupcakes or cake balls as a side option for a traditional cake.
How to Make Corn on the Cob Cupcakes
Both cupcakes and cakes are an easy to make ahead of time item. In order to do this you just need to pre-make the cake or cupcakes and wrap them with a good clinging plastic wrap. Then place them in a sealed container and freeze them. I often will make the cake part a week or two in advance. Then I thaw them and do the icing portion the day before the party or celebration.
To make the corn on the cob cupcakes I made regular cupcakes from a yellow cake box. Very simple! I used white cupcake liners to bake the cupcakes in and followed the ingredients in the box instructions. Here is the hint. You want your cupcakes to have a flat top, so fill the cupcakes three quarters (3 /4) of the way and then set your oven temperature 25 degrees less than recommended on the box. This takes a couple extra minutes to cook (test for readiness with a toothpick) and then the tops are level.
Next, for the icing I made a regular buttercream icing.
Ingredients for buttercream icing:
- 1 cup of salted butter - let slightly soften
- 2 to 3 tablespoons of vanilla extract
- 4 cups of powdered sugar
- 1 to 2 tablespoons of milk
Instructions for icing:
- Mix the butter and vanilla extract together for approximately 2 minutes
- Scrape the sides of the bowl down with a spatula
- Add powdered sugar to the bowl and mix for about 30 seconds with a hand mixer. Scrape down the sides of the bowl and mix for about 45 seconds
- If the mixture is dry or crumbling add a little bit of milk and mix again.
You can either use a buttercream icing or for this corn on the cob cupcake technique a store bought icing would work fine. I tinted the buttercream icing a pale yellow using Wilton Golden Yellow icing color. I just mixed the icing and left it in a bowl. I used an icing spatula to apply the icing on these cupcakes.
When the cupcakes are completely cooled or room temperature if you are thawing them add a simple smooth icing over each of the cupcakes. Then cover the tops of each cupcake with a mixture of yellow and white jelly beans. This will make your cupcakes appear to look like sweet corn. The best type of sweet corn that we get locally are the peaches and cream variety. This is the look that I was going for with the placement and design of the jelly beans.
I purchased the jelly beans at a local bulk food store. I was very careful to select the colors that I wanted (any extra colors of jelly beans would look pretty in a little dish). It took a long time to dish out the yellow and white jelly beans, but my kids were thrilled to be able to select other candies while we were at the store.
I was careful lining the jelly beans in straight lines and tried to be random with the yellow and white jelly beans. To create the random design I had the jelly beans mixed in a bowl and I was grabbing them one at a time without looking. It turned out fantastic.
To finish off the corn on the cob cupcakes I placed them onto a corn on the cob dishes. These corn dishes were purchased at Ikea. They came in a colorful set of 4. So a few sets and I had enough for the party. Then placed the real corn on the cob holders at either end of the set of three cupcakes. These holders that I used were also colorful and I used different colors than the dishes. It added a whimsical color balance to the fresh colors of the spring party surroundings.
The kids at our spring party were so surprised at first that we had corn for dessert. After they figured it out they were thrilled to eat such a healthy dessert. The cupcakes could either be placed at the dessert table or they could be at the guests seats. These are such a great display or decoration to add to an outdoor themed spring party.
The corn on the cob cupcakes were truly a hit and really a conversation starter. These cupcakes were beautiful and a perfect yummy table decoration for any BBQ.
Cupcake decorating is quite the art. I love making a large batch of cupcakes for all parties and usually use a cupcake holder or cupcake tree, but this time I saw this inventive idea to make corn on the cob cupcakes that look like sweet corn which was perfect for my summer time barbeques. Cupcakes are great on their own, but I almost always have either cupcakes or cake balls as a side option for a traditional cake.
How to Make Corn on the Cob Cupcakes
Both cupcakes and cakes are an easy to make ahead of time item. In order to do this you just need to pre-make the cake or cupcakes and wrap them with a good clinging plastic wrap. Then place them in a sealed container and freeze them. I often will make the cake part a week or two in advance. Then I thaw them and do the icing portion the day before the party or celebration.
To make the corn on the cob cupcakes I made regular cupcakes from a yellow cake box. Very simple! I used white cupcake liners to bake the cupcakes in and followed the ingredients in the box instructions. Here is the hint. You want your cupcakes to have a flat top, so fill the cupcakes three quarters (3 /4) of the way and then set your oven temperature 25 degrees less than recommended on the box. This takes a couple extra minutes to cook (test for readiness with a toothpick) and then the tops are level.
Next, for the icing I made a regular buttercream icing.
Ingredients for buttercream icing:
- 1 cup of salted butter - let slightly soften
- 2 to 3 tablespoons of vanilla extract
- 4 cups of powdered sugar
- 1 to 2 tablespoons of milk
Instructions for icing:
- Mix the butter and vanilla extract together for approximately 2 minutes
- Scrape the sides of the bowl down with a spatula
- Add powdered sugar to the bowl and mix for about 30 seconds with a hand mixer. Scrape down the sides of the bowl and mix for about 45 seconds
- If the mixture is dry or crumbling add a little bit of milk and mix again.
You can either use a buttercream icing or for this corn on the cob cupcake technique a store bought icing would work fine. I tinted the buttercream icing a pale yellow using Wilton Golden Yellow icing color. I just mixed the icing and left it in a bowl. I used an icing spatula to apply the icing on these cupcakes.
When the cupcakes are completely cooled or room temperature if you are thawing them add a simple smooth icing over each of the cupcakes. Then cover the tops of each cupcake with a mixture of yellow and white jelly beans. This will make your cupcakes appear to look like sweet corn. The best type of sweet corn that we get locally are the peaches and cream variety. This is the look that I was going for with the placement and design of the jelly beans.
I purchased the jelly beans at a local bulk food store. I was very careful to select the colors that I wanted (any extra colors of jelly beans would look pretty in a little dish). It took a long time to dish out the yellow and white jelly beans, but my kids were thrilled to be able to select other candies while we were at the store.
I was careful lining the jelly beans in straight lines and tried to be random with the yellow and white jelly beans. To create the random design I had the jelly beans mixed in a bowl and I was grabbing them one at a time without looking. It turned out fantastic.
To finish off the corn on the cob cupcakes I placed them onto a corn on the cob dishes. These corn dishes were purchased at Ikea. They came in a colorful set of 4. So a few sets and I had enough for the party. Then placed the real corn on the cob holders at either end of the set of three cupcakes. These holders that I used were also colorful and I used different colors than the dishes. It added a whimsical color balance to the fresh colors of the spring party surroundings.
The kids at our spring party were so surprised at first that we had corn for dessert. After they figured it out they were thrilled to eat such a healthy dessert. The cupcakes could either be placed at the dessert table or they could be at the guests seats. These are such a great display or decoration to add to an outdoor themed spring party.
The corn on the cob cupcakes were truly a hit and really a conversation starter. These cupcakes were beautiful and a perfect yummy table decoration for any BBQ.