We know that it is only the beginning of September, but when children head back to school we start thinking had fallen. It is still fairly warm, so you can call this an Indian Summer. And the best way to celebrate the Indian Summer than by making Indian Corn Cupcakes. We took the idea for corn on the cob cupcakes in Hello, Cupcake! and in our latest book, what's new, Cupcake? We exchanged yellow and White jelly beans to russets, oranges, creams and gold medals. Jelly Belly has a wide range of colors and all variants taste great together. We start by mixing maize design of all our jellybean colors together in a bowl. And then we use them in whatever order they come out of the dish. This makes the pattern more random. We decided to try a variation of maize cocoa shells, also. In the book we used the WNC phyllo dough. But here we tr?de ' why not use maize cocoa shells?» We got these right from the grocery freezer section (at the same time they are made to wrap tamales). We opened the package, spread cocoa shells on paper towels, and let them air dry. We cut them into long narrow shapes and curled them slightly to place around the cupcakes as a garnish. This makes a great dessert a hub for all of the collection. Complete the recipe is on page 160 in the news, Cupcake? And corn husk variation used here makes the project even easier than before!
