Directions

1. Tint the vanilla frosting with 3 to 4 drops of the yellow food coloring and the cocoa powder to make a light brown for the piecrust. Spread some of the frosting on top of a cupcake, leaving the ¼ inch of the cupcake edge exposed. For the filling, arrange about 25 like-colored jelly beans close together on top of the cupcake. Repeat with the remaining cupcakes and like-colored jelly beans.
2. Spoon the remaining light brown frosting into a ziplock bag, press out the excess air, and seal. Snip a small (⅛ inch) corner from the bag. For the lattice rust, pipe 4 or 5 lines across the top of a cupcake, about ½ inch apart. Pipe 4 or 5 more lines, on the diagonal. Pipe a beaded edge around top of cupcake. Repeat with the remaining cupcakes and frosting.
3. Arrange the cupcakes on a wire rack and make bake-sale tags to display the cupcakes.

Decorative Cone Directions

• Cut 7-inch square card stock and roll into desired cone shape. Leave small hole at the bottom of cone and secure shape with double-sided tape.
• Place Styrofoam or floral foam in tray or box. Height of foam should be about ½-inch shorter than sides of tray or box. Insert 5-inch skewers into foam approximately 3-inches apart. Fill tray with Candy Corn to cover foam.
• Place cones on skewers, holding cone upright and fill with Candy Corn Caramel Corn.