Kate’s Corn Cupcakes

Kate’s Corn Cupcakes

Ingredients

  • 1 box Yellow Cake Mix
  • Buttercream Icing (Wilton with some tweaks)
  • ½ cup (1 stick) unsalted butter, room temp.
  • ½ cup of solid vegetable shortening
  • 1 teaspoon vanilla extract
  • 4 cups confectioners’ sugar
  • ½ cup (varies) of milk
  • 5 drops of Yellow Food Die

Instructions

  1. Cook cupcakes per instructions on box in white cupcake liners.
  2. Beat butter and shortening together until smooth. Add Vanilla, beat some more. Add 1 cup of sugar at a time alternating between milk. Beat until smooth. Add milk for wanted consistency. Then add Yellow die.

Notes

Kate's notes - "I used varies colors of yellow, cream, and white Jelly Belly’s to top of the iced cupcakes in rows to make corn. I melted yellow starbursts for a few seconds in the microwave to make them soft so I could mold them to look stretched. I placed it on top of the Jelly Belly’s to make the butter. I added white and black sugar sprinkles for the “Salt & Pepper”. Last, I added corn holders to the ends of a set (3 cupcakes)."

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corn cupcakes

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