Fresh Corn On The Cob Cupcakes

The garden vegetables are beginning to ripen

and we can't wait to eat them.

Oops, that isn't an ear of corn, that's a

 fool the eye

 cupcake and boy did it fool the eye

at 

Purple Chocolat Home.

The little two year old got up on the counter

and saw it and said, "CORN!"

The 17 year old walked through the door

and said, "Gross corn - oh, ha ha, that's not

corn, that's a cupcake."

Pretty convincing!

I made my cupcakes using my favorite

yellow cake recipe again from Betty Crocker.

Betty Crocker's Bonnie Butter Cake Recipe

2/3 C. butter

1 3/4 C. sugar

2 eggs

1 1/2 tsp vanilla

3 C. cake flour or 2 3/4 C. all purpose flour

2 1/2 tsp baking powder

1 tsp salt

1 1/4 C. milk

Heat oven to 350.

In large mixer bowl, mix butter, sugar, eggs and vanilla

until fluffy.  Beat 5 minutes on high speed, scraping

bowl occasionally.  On low speed, mix in flour, baking

powder and salt alternately with milk.

Pour into prepared cupcake pans.  Bake for 20-25

minutes or until they spring back.  Let cool.  

Frost.  

Butter Frosting Recipe

1/2 C. softened butter

4 C. powdered sugar

1 tsp. clear vanilla

2-3 T. water

In mixing bowl with wire whip on, beat the

butter and powdered sugar together with the

water, adding additional water if needed one

tablespoon at a time.  Whip until fluffy.

Just tint your frosting a little yellow, spread

three cupcakes with the yellow frosting

and begin playing with your food.  

I bought a variety of yellow Jelly Bellys

and arranged them randomly.  Let your frosting

set up a bit before you begin decorating or

they might want to slide off.

I will be posting this with

Foodie Fridays

Sweets for a Saturday

Recipe Sharing Monday