Corn on the Cob Cupcakes

(Courtesy of Mr Food)

Ingredients:
24 vanilla cupcakes, baked in white paper liners
1 (16 oz.) can vanilla frosting
Yellow food coloring
3 1/2 c. small jelly beans in assorted yellow, cream and white colors (such as Jelly Belly)
4 pieces yellow fruit chews (such as Laffy Taffy or Starburst)
1 Tbsp. each black and white decorating sugars
8 sets corn holders

Directions:
Tint vanilla frosting pale yellow with the food coloring.

Working with 3 cupcakes at a time, spread yellow frosting on top of each.  Arrange about 5 rows of jelly beans, close together, on each cupcake.  Place 3 cupcakes side by side on a corn dish or serving platter.  Repeat with remaining cupcakes, frosting and jelly beans.

Cut fruit chews into 8 1-inch squares, and soften edges slightly by hand so they look melted.  Place 1 square on top of each group of 3 cupcakes.  Sprinkle with sugars.  Insert 1 corn holder, if using, in each end of the 3 cupcakes (like pictured above).

http://www.mrfood.com/Cupcakes/Corn-on-the-Cob-Cupcakes

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