MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Corn On The Cob Cupcakes
Categories: Cakes, Candy, Desserts
Yield: 24 servings

24 Vanilla cupcakes; baked in
- white paper liners
16 oz Can vanilla frosting
Yellow food color
3 1/2 c Sm jelly beans in assorted
- yellow, cream and white
- colors
4 Pieces yellow fruit chews
2 tb Each black and white
- decorating sugars
8 Sets corn holders

Tint vanilla frosting pale yellow with the food color.

Working with 3 cupcakes at a time, spread yellow
frosting on top of each. Arrange about 5 rows of jelly
beans, close together, on each cupcake. Place 3 cupcakes
side by side on a corn dish or a serving platter. Repeat
with remaining cupcakes, frosting, and jelly beans.

Cut fruit chews into eight 1" squares, and soften edges
slightly by hand so they look melted. Place 1 square on
top of each group of 3 cupcakes. Sprinkle with sugars.
Insert 1 corn holder, if using, in each end cupcake.

RECIPE FROM: https://www.mrfood.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Salted Caramel Cupcakes
Categories: Cakes, Snacks, Dairy
Yield: 10 servings

1/2 c Butter; softened
1/2 c Packed brown sugar
1/4 c Sugar
2 lg Eggs; room temp
1 ts Vanilla extract
1 1/4 c All-purpose flour
3/4 ts Baking powder
1/4 ts Salt
1/2 c Milk

MMMMM--------------------------FROSTING-------------------------------
1/3 c Sugar
4 ts Water
1/8 ts Salt
1 1/3 c Heavy whipping cream
Caramel ice cream topping;
- opt
Flaky sea salt; opt

Set oven @ 350-|F/175-|C.

In a large bowl, cream butter and sugars until light and
fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well
after each addition. Beat in vanilla. Combine flour,
baking powder and salt; add to creamed mixture
alternately with milk, beating well after each addition.

Fill 10 paper-lined muffin cups three-fourths full. Bake
18-22 minutes or until a toothpick inserted in center
comes out clean. Cool 10 minutes before removing from
pan to a wire rack to cool completely.

In a large heavy saucepan, combine sugar, water and
salt. Cook over medium-low heat until sugar begins to
melt. Gently pull melted sugar to center of pan until
sugar melts evenly. Cook, without stirring, until
mixture turns an amber color.

Remove from heat; gradually stir in cream until smooth.
Transfer to a small bowl; cover and refrigerate for 4
hours. Beat until stiff peaks form. Frost cupcakes. If
desired, top with caramel and sea salt.

Taste of Home Test Kitchen

Makes: 10 cupcakes

RECIPE FROM: https://www.tasteofhome.com

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... My doctor told me to stop having intimate dinners for two by myself.
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