Corn On The Cob Cupcakes Recipes

CORN-ON-THE-COB CUPCAKE

Corn-on-the-Cob Cupcake image

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

Ingredients

Vanilla Frosting for Cupcakes
Yellow liquid food coloring
24 Vanilla Cupcakes, baked in white paper liners
3 1/2 cups small yellow, cream, or white jelly beans, such as Jelly Belly
4 pieces yellow fruit chews, such as Laffy Taffys or Starbursts
1 tablespoon black decorating sugar
1 tablespoon white decorating sugar
8 sets of corn holders (optional)

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.

DELICIOUS AND EASY CORN ON THE COB

Delicious and Easy Corn on the Cob image

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

Ingredients

¼ teaspoon white sugar
4 ears corn, husked and cleaned

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

Sweet Corn Cupcakes image

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

Ingredients

1/3 cup reduced-fat plain yogurt
1-1/4 cups fresh or frozen corn, thawed, divided
1/4 cup unsalted butter, softened
1/4 cup sugar
1/4 cup packed brown sugar
1 large egg
1-1/4 cups cake flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
FROSTING:
2/3 cup unsalted butter, cubed
1 cup confectioners' sugar
1 teaspoon molasses
1/2 teaspoon vanilla extract
1/8 teaspoon salt

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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