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Corn-on-the-Cob Cupcake
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This wonderfully whimsical cupcake recipe is courtesy of Karen Tack and can be found in her dessert cookbook "Hello, Cupcake!"
Ingredients
- Vanilla Frosting for Cupcakes
- 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)
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 242 % Daily Value *
- Total Fat: 7 g 10.23%
- Saturated Fat: 3 g 15.77%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 44 mg 1.83%
- Calcium: 1 mg 0.1%
- Potassium: 141 mg 4.01%
- Magnesium: 0 mg 0%
- Iron: 0 mg 1.37%
- Zinc: 0 mg 0%
- Total Carbohydrate: 46 g %
- Dietary Fiber: 1 g 3.87%
- Sugar: 34 g
- Protein: 2 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 1.81%
- Vitamin C 5.48%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat1
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs2
- Exchange - Starch1
- Exchange - Vegetables0
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
