Top off your BBQ with these ear- resistible treats
CORN-ON-THE-COBCAKES WITH BROWN BUTTER CREAM FROSTING
ACTIVE: 35 MIN I TOTAL: 1 HR 30 MIN TO 2 HR
MAKES 24 CUPCAKES
2 large eggs
3/4 cup canola oil
1 1/4 cups plus 5 Tbsp whole milk
3 tsp pure vanilla extract
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup yellow cornmeal
2 tsp baking powder
1/2 tsp plus pinch kosher salt
3/4 cup (1 1/2 sticks) unsalted butter,at room temperature
1 16-oz box confectioners' sugar
16 corn holders, assorted yellow and white jelly beans, 4 yellow fruit chews (such as Starburst), black and white sanding sugar, for decorating
1 Heat oven to 350°F. line two 12-cup muffin tins with yellow or white paper liners.
2 In a medium bowl, whisk together the eggs, oil, 1 1/4 cups of the milk and 2 tsp of the vanilla.
3 In a large bowl, whisk together the flour, granulated sugar, cornmeal, baking powder and 1/2 tsp of the salt; make a well in the center. Add the milk mixture and stir until fully incorporated.
4 Divide the batter among the muffin cups (about 1/4 cup each) and bake until a wooden pick inserted in the center comes out clean, 20 to 22 minutes. Let cool for 5 minutes before transferring to a wire rack to cool completely.
5 Meanwhile, make the frosting: Melt the butter in a medium skillet over medium heat, then cook, swirling the pan until the butter begins to brown and smell nutty, 3 to 4 minutes: remove from heat.
6 Using an electric mixer, beat the browned butter, confectioners' sugar,pinch of salt and the remaining 5 Tbsp milk and tsp vanilla until fluffy, 3 minutes.
7 To decorate: Working with 3 cupcakes at a time, frost, then arrange rows of jelly beans close together on each cupcake. Place them side by side on a plate or platter and insert the corn holders at each end so they resemble an ear of corn. Cut a fruit chew horizontally in half; flatten one half slightly and place on top of the corn to resemble a pat of butter. Sprinkle with the sanding sugars to mimic salt and pepper. Repeat with the remaining cupcakes.
PER CUPCAKE WITH DECORATION: 432 CAL, 14 G FAT (5 G SAT FAT), 32 MG CHOL, 120 MG SOD, 3 G PRO,75 G CAR, 1G FIBER