Ear of Corn Cupcakes Tutorial and Recipe

Preheat oven to 325 degrees F.

Bake the cakes, according to package instructions, in a well-greased mini egg molds, for approximately 16 minutes.  Do a toothpick test to be sure the cakes are baked, but please do not over bake.

I found that if you filled the cake pans to no more than 2/3 full you would not have too much of an overflow problem.

If cupcake batter does overflow and give you an edge, just carefully trim off the edge with a pair of shears.

I got 29 cake eggs from the cake mix - but I only decorated 20 cakes.  Allow to cool thoroughly.

Prepare and divide the prepared Buttercream Icing into three (3) bowls.

Color one part with the lemon food coloring gel to the shade of a light lemon color.

Color the second batch a rich egg yellow.

Color the third batch into a rich shade of avocado green.

Prepare one of the bags with the #6 tip.  Fill piping bag with alternating tablespoons of the two (2) different yellow shades of icing.  The Buttercream Icing will flow out combining the two shades for a great corn kernel look.

Prepare the second piping bag with the #67 tip and fill with the avocado green icing.

Place your cupcakes on individual plates and pipe directly on the cake or place on an individual doily so that you can move the cakes with ease later on.

Draw a yellow stripe down the long center of the cake.  Pipe the icing over the strip to represent the corn kernels.  Place them close together so that they are barely touching for the best look.

I found that a total of five (5) rows of kernels was what I usually piped.

Occasionally I did need to pipe an additional 2 rows to fill up the center area.

Look at the photo below.  For the outer two (2) rows, I did not need to pipe the stripe.  I simply piped a "figure 9 shape" and pushed the leg of the 9 into the cakes surface to attach it well.