This recipe is private

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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Rating:
★★★★★ 1 vote
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

Step-By-Step

1Cupcakes:
Preheat oven to 350 degrees. Line cupcake tin with 24 paper liners.

2Mix everything together in a large bowl on medium-high speed until you get a thin batter.

3Pour the batter into each liner, filling it 3/4 full.

4These cupcakes don’t rise much, so its better to put more batter in, rather than less.

5Bake at 350 for 20 minutes or until a toothpick inserted into the cupcake comes out clean.

6Cool cupcakes completely on a wire rack before frosting.

7Chocolate Frosting:
Mix softened butter and cocoa powder together until it has becomes a thick brown paste.

8Add the powdered sugar, vanilla, and heavy cream to the butter mixture and beat until all ingredients are incorporated and smooth.

9Add more cream if the frosting is too thick.

10The frosting should be creamy enough so that it can be piped out easily onto the cupcakes.

11Pipe about 3 Tablespoons worth of frosting onto each cupcake. Set aside.

12Gingerbread Football Cookies:
In a large bowl, cream together the margarine and sugar until smooth. Stir in molasses and egg yolk.

13Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth.

14Cover and chill for at least one hour.

15Preheat the oven to 350 degrees.

16On a lightly floured surface, roll the dough out to a 1/4″ thickness.

17Cut 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).

18Place the cookies 2 inches apart on ungreased cookie sheets.

19Bake for 8-10 minutes at 350, until firm.

20Remove from cookie sheets and cool on wire racks.

21Use your favorite royal icing recipe and pipe laces across your gingerbread football cookies.

22Optional:
Color some shredded coconut with green food coloring for “grass”.

23To 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.

24Top each Football Themed Cupcake with some “grass” and a Gingerbread Football Cookie.

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