Cupcake Masquerade: Corn on the Cob

     The recent cover of a popular women's magazine featured these "corny" cupcakes. I was immediately smitten. When a chance visit to local bulk candy store presented the opportunity to buy yellow and white jelly beans, the plan was set in motion. Because of the instense heat of the last few days, the cupcakes were baked the night before serving. White buttercream frosting and jellybeans were added the next day, as were corn handles. I assembled two "cobs" for presentation and placed only three jelly beans atop each of the remaining cakes, for practical and for health reasons. The pineapple and coconut flavors of the candy were summery and delightful with the chocolate cake, and were a nice surprise when served on Independence Day instead of the usual patriotic colored dessert (the salad was adorned with a flag instead!)