Grilled corn on the cobs are delicious! But these corn-on-the-cob cupcakes are even sweeter! Scroll down to see how easy it is to make them.
WHAT YOU'LL NEED:
- Yellow and white jelly beans (I used the pina colada flavor for the yellows, and coconut flavor for the whites, which makes a great tropical-flavor combination!)
- White frosting (I used Betty Crocker's fluffy white frosting)
- 3 baked cupcakes, see my chocolate cupcake recipe
- 1 pretzel stick, cut in halves
- Optional: you can also add a yellow starburst candy and place it on the top of the corn to represent a piece of butter (I unfortunately didn't have one in my pantry or I would have done it)
DIRECTIONS:
1. Frost the cupcakes with white frosting
2. Arrange yellow and white jelly beans as shown in the picture
3. Arrange the 3 cupcakes as shown and attach 2 pretzel stick halves on the side of the third cupcake
WHAT YOU'LL NEED:
- Yellow and white jelly beans (I used the pina colada flavor for the yellows, and coconut flavor for the whites, which makes a great tropical-flavor combination!)
- White frosting (I used Betty Crocker's fluffy white frosting)
- 3 baked cupcakes, see my chocolate cupcake recipe
- 1 pretzel stick, cut in halves
- Optional: you can also add a yellow starburst candy and place it on the top of the corn to represent a piece of butter (I unfortunately didn't have one in my pantry or I would have done it)
DIRECTIONS:
1. Frost the cupcakes with white frosting
2. Arrange yellow and white jelly beans as shown in the picture
3. Arrange the 3 cupcakes as shown and attach 2 pretzel stick halves on the side of the third cupcake
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