CORN-ON-THE-COB CUPCAKE
This wonderfully whimsical cupcake recipe, perfect to make for a summer dessert, is courtesy of Karen Tack and can be found in her dessert cookbook "Hello, Cupcake!"
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 24 cupcakes or 8 "ears of corn"
Number Of Ingredients 8
Steps:
- Color the frosting pale yellow with food coloring.
- Working with 3 cupcakes at a time, frost cupcakes with yellow frosting. Arrange 5 rows of jelly beans, close together, on each cupcake. Place the 3 cupcakes side by side on a corn dish or serving platter to resemble an ear of corn. Repeat process with remaining cupcakes, frosting, and jelly beans.
- Cut the fruit chews into eight 1-inch squares. Soften the edges slightly by hand so that they look like melted butter. Place 1 square on top of each ear of corn. Sprinkle with sugars. Insert a corn holder in the end of each ear of corn, if using. Serve.
CORN ON THE COB CAKE
Steps:
- Trim the ends of a store-bought jelly-roll cake to make a corn-cob shape. Cover with a thin layer of vanilla frosting, then cover the cake completely with candy corn, inserting the tips into the cake so that only the yellow ends are visible. Roll out a package of green fondant (we used Wilton Primary Colors Multi Pack, available at baking and crafts stores) until about 1/8 inch thick. Cut out 2 leaf-shaped pieces and arrange around the cake to look like husks.
DELICIOUS AND EASY CORN ON THE COB
I learned this from a shopper in Stockbridge, Massachusetts when I was young. I have used this for 40 years and it has never failed to produce the most wonderful corn on the cob.
Provided by caquilter
Categories Side Dish Vegetables Corn
Time 30m
Yield 4
Number Of Ingredients 2
Steps:
- Bring a large pot of water to a boil. Stir sugar into water to dissolve; add corn, cover pot, and turn heat off, leaving pot on hot burner.
- Steep corn in hot water until tender, about 25 minutes.
Nutrition Facts : Calories 78.4 calories, Carbohydrate 17.4 g, Fat 1.1 g, Fiber 2.4 g, Protein 2.9 g, SaturatedFat 0.2 g, Sodium 13.5 mg, Sugar 3.2 g
SWEET CORN CUPCAKES
I love corn and try to sneak it into everything. Other fans of corn will enjoy these delightful treats, too. -Carol Wit, Tinley Park, Illinois
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 1 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Line 12 muffin cups with paper liners. Place yogurt and 3/4 cup corn in a food processor; process until blended., In a large bowl, beat butter and sugars until blended. Beat in egg. In another bowl, whisk together flour, baking powder, baking soda and salt. Add to butter mixture alternately with yogurt mixture, beating after each addition. Fold in remaining 1/2 cup corn., Fill prepared cups half full. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool 10 minutes before removing from pan to a wire rack; cool completely., For frosting, in a small heavy saucepan, melt butter over medium heat. Heat until golden brown, 5-7 minutes, stirring constantly. Transfer to a large bowl; cool slightly. Beat in remaining ingredients until smooth. Spread over cupcakes. Store cupcakes in a covered container.
Nutrition Facts : Calories 274 calories, Fat 15g fat (9g saturated fat), Cholesterol 53mg cholesterol, Sodium 137mg sodium, Carbohydrate 34g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
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