How to Entertain Outdoors
One of my favorite things about summer is inviting friends over for a barbecue. There’s nothing better than the smell of a Weber Smokey Joe charcoal grill and fresh citronella candles on the table. This summer, I’ll be treating my guests to a healthy feast served on bold, beautiful melamine dinnerware. I absolutely adore the Jonathan Adler Kaleidoscope collection!
We’ll also be sipping on refreshing sparkling raspberry lemonade while enjoying our time in the sizzling California sunshine. No barbecue is complete without fresh corn on the cob, but since I’ve been on a bit of a baking streak lately, I think I might mix things up a bit with these adorable corn-on-the-cob cupcakes.
Makes 24 cupcakes or 8 “ears of corn”
Ingredients
Vanilla Frosting
Yellow liquid food coloring
24 Vanilla Cupcakes, baked in white paper liners
3 1/2 cups small yellow, cream, or white jelly beans, such as Jelly Belly
4 pieces yellow fruit chews, such as Laffy Taffys or Starbursts
1 tablespoon black decorating sugar
1 tablespoon white decorating sugar
8 sets of corn holders (optional)
Directions
- Color the frosting pale yellow with food coloring.
- Working with 3 cupcakes at a time, frost cupcakes with yellow frosting. Arrange 5 rows of jelly beans, close together, on each cupcake. Place the 3 cupcakes side by side on a corn dish or serving platter to resemble an ear of corn. Repeat process with remaining cupcakes, frosting, and jelly beans.
- Cut the fruit chews into eight 1-inch squares. Soften the edges slightly by hand so that they look like melted butter. Place 1 square on top of each ear of corn. Sprinkle with sugars. Insert a corn holder in the end of each ear of corn, if using. Serve.
From The Martha Stewart Show, April 2008
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