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Autumn Cupcake Ideas: Harvest Corn Cupcakes

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Colorful corn cob cupcakes that you would really enjoy making.

Autumn or fall could give us a sense of mixed emotions. But the best part about it is the beauty of falling leaves and harvest time before winter comes. And the most exciting thing of all is Thanksgiving celebration.

That’s definitely another event we’d want to have some awesome looking cupcakes for. You could have turkeys, leaves, flowers, veggies and fruits and even the beautiful shades of Autumn to use for your cupcake inspiration. There’s just so many to choose from.

But here’s one really cool cupcake design for Autumn that you’d definitely want to try. You have probably tried corn cobs as cupcake designs, but I’m sure this will be the first corn cob cupcake design that you will consider one of a kind.

Check out the recipe below and tell us what you think.


Harvest Corn Cupcakes 

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Ingredients:

24 vanilla cupcakes baked in white paper liners

3 sheets Phyllo dough, thawed

Vegetable cooking spray

1 can (16 ounces) vanilla frosting

3 1/4 teaspoon unsweetened cocoa powder

About 4 cups assorted Jelly Belly jelly beans in russet, orange, gold, cream, and brown colors.

Instructions:

Preheat the oven to 350°F. Line a cookie sheet with crumpled foil. Cut the Phyllo sheets crosswise into 3-inch-wide strips, tapering both ends.

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Drape the stacked husks on the prepared pan, shaping them over the crumpled foil to make curves. Spray lightly with vegetable cooking spray. Bake until the Phyllo is golden brown, 4 to 5 minutes. Transfer to a wire rack and allow to cool completely. (The husks can be made up to 1 day in advance and kept in an airtight container.)

Tint the vanilla frosting pale beige with the cocoa powder.

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Start with 3 cupcakes at a time, spread some of the pale beige frosting on top. Arrange about 5 straight rows of jelly beans, side by side and close together, on each cupcake. (Try to select flavors that go well together, such as toasted marshmallow, banana, cappuccino, and chocolate pudding.) Do the same for the rest.

For each ear of corn, place 3 cupcakes end to end on a serving platter, aligning the rows of jelly beans.

And finally, arrange the Phyllo husks on either side of the corn.

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MAKES 8 EARS OF CORN, 24 CUPCAKES


So amaze your guests with the beautiful shades of Autumn in these eye-catching cupcakes.

Happy Baking!

 

Resource: jellybelly.com, jessie-boo.com, finecooking.com, wallpaperup.comwomansday.com

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