If
you're not a jelly bean enthusiast, don't be deterred—these cupcakes
are every bit as delightful without them, featuring a unique cornmeal
batter and heavenly brown butter frosting.
If
you're not a jelly bean enthusiast, don't be deterred—these cupcakes
are every bit as delightful without them, featuring a unique cornmeal
batter and heavenly brown butter frosting.
Total Time:
Prep:
Level:
Moderate
Serves:
24
Ingredients
- 2 large eggs
- ¾ c. canola oil
- 1¼ c. plus 5 Tbsp whole milk
- 3 tsp. pure vanilla extract
- 2½ c. all-purpose flour
- 1½ c. granulated sugar
- ½ c. yellow cornmeal
- 2 tsp. baking powder
- ½ tsp. plus pinch kosher salt
- ¾ c. unsalted butter
- 1 box confectioners’ sugar
- 16 corn holders, assorted yellow and white jelly beans, 4 yellow fruit chews (such as Starburst), black and white sanding sugar
Directions
- Heat oven to 350°F. Line two 12-cup muffin tins with yellow or white paper liners.
- In a medium bowl, whisk together the eggs, oil, 1 1/4 cups of the milk and 2 tsp of the vanilla.
- 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.
- 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.
- 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.
- 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.
- 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.
