We know, it is only the beginning of September, but when kids head back to school we start thinking falls. It is still pretty hot, so you might call this an Indian summer. And what better way to celebrate the Indian summer than by making Indian Corn Cupcakes. We took the idea of maize COB cupcakes in Hello, Cupcake! and in our latest book, what's new, Cupcake? We exchanged yellow and White jelly beans to russets, oranges, creme and gold site. Jelly Belly has a wide range of colors and all variants of taste great together. We start by mixture of corn design all our jellybean colors together in a bowl. And we use them in whatever order then they come out of the bowl. This makes the pattern more random. We decided to try a variation on the maize kakaohinder also. In the book we used the WNC phyllo dough. But here we tr?de ' why not use corn kakaohinder? ' We got these right from the grocery store freezer section (the way they were meant for wrapping tamales). We opened the package, spread kakaohinder on paper towels and let them air dry. Then we cut into long thin shapes and curled them a little to place around the cupcakes as a garnish. This makes a wonderful dessert midpoint for any foliage collection. The complete recipe is on page 160, what's new, Cupcake? And corn husk variation used here make this project even easier than before!
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