Hello, Cupcakers!

We know it is only the beginning of September, but when the kids head back to school we start thinking fall. It is still pretty warm so you might call this an Indian Summer. And what better way to celebrate Indian Summer than by making Indian Corn Cupcakes. We took the idea for Corn on the Cob cupcakes in Hello, Cupcake! and in our newest book, What's New, Cupcake? we exchanged the yellow and white jelly beans for russets, oranges, creams, and golds. Jelly Belly has a wide selection of colors and the flavors all taste great together. We start the corn design by mixing all of our jellybean colors together in a bowl. Then we use them in whatever order they come out of the bowl. That makes the pattern more random. We decided to try a variation on the corn husks, too. In the book WNC we used phyllo dough. But here we thought 'why not use corn husks?' We got these straight from the grocer's freezer section (they are made for wrapping tamales). We opened the package, spread the husks out on paper towels, and let them air dry. Then we cut them into long narrow shapes and curled them slightly to place around the cupcakes as a garnish. This makes a wonderful dessert centerpiece for any autumnal gathering. The complete recipe is on page 160 of What's New, Cupcake? And the corn husk variation used here makes this project even easier than before!

Happy cupcaking,
Alan and Karen

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