Football Cupcakes

Raven Higheagle

By
@ravenhigheagle

I decided to revamp last year’s Super Bowl Cupcakes (I realize Super Bowl isn’t for another 6 months or so, but this will give you enough time to practice and prep for these little babies).
These “Super Bowl Cupcakes” consist of:
Chocolate Cupcakes with Chocolate Frosting and Gingerbread Cookie Footballs.
Feel free to share with all who have a love for art, seasons and baking.
the list of ingredients may look really long but don't be discouraged...I bake the cupcakes and the cookies the day before. Then the day of I make the frosting and assemble.


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Comments:

Serves:

Makes 24

Prep:

1 Hr

Cook:

45 Min

Method:

Bake

Ingredients

CUPCAKES

2 c
flour
2 c
sugar
1 tsp
baking powder
2 tsp
baking soda
1 tsp
salt
1 c
unsweetened cocoa
1 c
vegetable oil
1 1/2 c
hot water
2 large
eggs
2 tsp
pure vanilla extract

CHOCOLATE FROSTING

1/2 c
softened butter
6 Tbsp
unsweetened cocoa powder
3 c
powdered sugar
1 tsp
pure vanilla extract
4-6 Tbsp
heavy cream

GINGERBREAD FOOTBALL COOKIES

1/2 c
softened butter
1/2 c
sugar
1/2 c
molasses
1 large
egg yolk
2 c
sifted all-purpose flour
1/2 tsp
salt
1/2 tsp
baking powder
1/2 tsp
baking soda
1/2 tsp
ground cinnamon
1 tsp
ground cloves
1 tsp
ginger
1/2 tsp
ground nutmeg

GRASS

1/2 c
shredded coconut
green food coloring

Directions Step-By-Step

1
Cupcakes:
Preheat oven to 350 degrees. Line cupcake tin with 24 paper liners.
2
Mix everything together in a large bowl on medium-high speed until you get a thin batter.
3
Pour the batter into each liner, filling it 3/4 full.
4
These cupcakes don’t rise much, so its better to put more batter in, rather than less.
5
Bake at 350 for 20 minutes or until a toothpick inserted into the cupcake comes out clean.
6
Cool cupcakes completely on a wire rack before frosting.
7
Chocolate Frosting:
Mix softened butter and cocoa powder together until it has becomes a thick brown paste.
8
Add the powdered sugar, vanilla, and heavy cream to the butter mixture and beat until all ingredients are incorporated and smooth.
9
Add more cream if the frosting is too thick.
10
The frosting should be creamy enough so that it can be piped out easily onto the cupcakes.
11
Pipe about 3 Tablespoons worth of frosting onto each cupcake. Set aside.
12
Gingerbread Football Cookies:
In a large bowl, cream together the margarine and sugar until smooth. Stir in molasses and egg yolk.
13
Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth.
14
Cover and chill for at least one hour.
15
Preheat the oven to 350 degrees.
16
On a lightly floured surface, roll the dough out to a 1/4″ thickness.
17
Cut into 1-2 inch football shapes. (All you need is 24 football shaped cookies, you can use the rest of the dough for whatever you’d like- or freeze the dough and reuse for a later date, like I did).
18
Place the cookies 2 inches apart on ungreased cookie sheets.
19
Bake for 8-10 minutes at 350, until firm.
20
Remove from cookie sheets and cool on wire racks.
21
Use your favorite royal icing recipe and pipe laces across your gingerbread football cookies.
22
Optional:
Color some shredded coconut with green food coloring for “grass”.
23
To Make Grass:
Put coconut in a small bowl add 2 to 3 drops of green food coloring and mix until all the coconut is colored. Add more food color as necessary.
24
Top each Football Themed Cupcake with some “grass” and a Gingerbread Football Cookie.

About this Recipe