Barbecue season is nearly upon those living in the Northern Hemisphere and with that comes a sweet and savory staple that has been cleverly reinterpreted with the Corn on the Cob Cupcakes recipe. A creative twist on the delicious summer treat, these deceptive desserts are made to look like carefully cut cooked corn. But in place of the kernels, these confections are covered in yellow, cream and white jellybeans.
Created by Brandi Milloy of Yum Sugar, the Corn on the Cob Cupcakes are made using a browned cupcake mix, browned butter frosting and the crucial decorations, which include a Starburst candy that stands in for a slab of butter. Cute and delicious, these cupcakes would be the perfect dish to make for a potluck this summer.
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Corn on the Cob Cupcakes are Covered in Jellybeans
- By: Meghan YoungMay 2, 2014