DIY: Corn on the Cobcakes
Contributing editor Rory Evans saw an advance copy of Hello, Cupcake! (a book devoted entirely to clever cupcake-frosting ideas that is coming out later this month) in the office and then became obsessed with the corn-on-the-cob cupcake idea. Below, the story of how her cobcakes came to fruition:
"First, I had to track down Jelly Belly jellybeans in varying flavors of yellow, white, and cream. (Which is easier said than done: Those buy-by-the-pound candy places are oddly hard to come by in New York City!) With my pound of jelly beans in the cupboard, I just had to wait for an invitation to someone's house, ideally one with kids, for dinner. (I didn't trust myself to make a batch of cupcakes and then not just stand at the counter and eat my way through the stock.) So when Jenny Rosenstrach, Cookie's features director, invited me over for dinner with her husband and two girls, I knew exactly what to bring. And I started making the cupcakes:"
"I made the cupcakes from a mix. Then, I mixed up some buttercream frosting, tinted light yellow." 
"The book calls for putting a lemon Starburst on top of each "ear"--and we tried that. But her kids were too eager to dig in, and ate the butter pat before we could take a picture."
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