Football Cupcakes
Equipment
- 1 Muffin tin (12-cup)
- 12 paper cupcake liners
- 2 medium mixing bowls
- 1 large mixing bowl
- 1 Electric mixer or whisk
- 1 Rubber spatula
- 1 wire cooling rack
- 1 piping bag
- 1 small round piping tip
- 1 offset spatula or butter knife
- 1 Measuring cups set
- 1 Measuring spoons set
Ingredients
- 1 1/2 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 2 large eggs room temperature
- 1/2 cup whole milk room temperature
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine salt
- 2 teaspoon vanilla extract
- 3 tablespoon unsweetened cocoa powder
- 1 1/2 cup powdered sugar sifted
- 1/2 cup unsalted butter softened for frosting
- 2 tablespoon heavy cream or milk for frosting
- 1 teaspoon vanilla extract for frosting
- 1/4 cup unsweetened cocoa powder for chocolate frosting
- 1 Green gel food coloring as needed
- 1/4 cup white decorating icing in tube for laces
Instructions
- Preheat the oven to 350°F (175°C) and line the muffin tin with paper cupcake liners.
- In a medium bowl whisk together flour, baking powder, baking soda, salt, and cocoa powder.
- In a large bowl beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2 to 3 minutes.
- Add the eggs one at a time to the butter mixture, beating well after each addition, then mix in the vanilla extract.
- Add the dry ingredients to the wet mixture in two additions, alternating with the milk, beginning and ending with dry ingredients, mixing just until combined.
- Divide the batter evenly among the 12 liners, filling each about two-thirds full.
- Bake the cupcakes for 16 to 18 minutes or until a toothpick inserted in the center comes out clean.
- Transfer the pan to a wire rack and let the cupcakes cool in the tin for 5 minutes.
- Remove the cupcakes from the tin and let them cool completely on the wire rack for about 25 minutes.
- While the cupcakes cool, beat 1/2 cup softened butter for frosting until creamy, then gradually add powdered sugar and cocoa powder, mixing on low.
- Add vanilla and heavy cream to the frosting and beat on medium-high until smooth and fluffy, adjusting cream or sugar for a spreadable consistency.
- Divide a small portion of frosting into a separate bowl and tint it green with gel food coloring, leaving the rest chocolate.
- Spread a smooth layer of chocolate frosting over each cooled cupcake using an offset spatula.
- Fill a piping bag fitted with a small round tip with green frosting and pipe short vertical strands all over the cupcake top to resemble grass, leaving an oval gap in the middle.
- Use the white decorating icing to pipe a football shape (an oval) in the center gap and add one long line with several short cross-lines to create the laces.
- Chill the decorated cupcakes in the refrigerator for about 10 minutes to set the frosting before serving.
Notes
For best results, make sure the butter is truly softened so your batter and frosting are smooth, and avoid overmixing the cupcake batter to keep them tender and light. If the frosting seems too soft to hold the grass details, briefly chill it and the piping bag to firm it up slightly. Gel food coloring is preferable to liquid so the frosting doesn’t become runny and lose definition on your “grass.” You can bake the cupcakes a day ahead and store them covered at room temperature, then frost the day of serving for the freshest look. Adjust decorations to your team colors by changing the grass or football accents, and transport the cupcakes in a carrier with a flat, snug base so the piped designs stay intact.
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