BASEBALL CUPCAKES
Batter up for these yummy Baseball Cupcakes made with COOL WHIP and chocolate sandwich cookies. These deliciously moist Baseball Cupcakes are sure to be a hit - maybe even a grand slam.
Provided by My Food and Family
Categories Theme Cakes
Time 1h5m
Yield Makes 2 doz. or 24 servings, 1 cupcake each.
Number Of Ingredients 4
Steps:
- Prepare cake batter as directed on package. Stir in cookie crumbs; spoon evenly into 24 paper-lined medium muffin cups.
- Bake as directed on package for cupcakes. Cool completely.
- Frost cupcakes with the whipped topping. Use decorating gel to draw stitching lines on top of each cupcake to resemble a baseball. Store in refrigerator.
Nutrition Facts : Calories 150, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0.565 g, Sugar 0 g, Protein 2 g
BASEBALL CUPCAKES
I like these simple baseball cupcakes because they can be mixed up by hand. I have worked and reworked it and finally was successful in coming up with just the right measurements. -Jane Pearson, Dayton, Ohio
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, cream shortening and sugar until crumbly, 4-5 minutes. Beat in milk, egg whites and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture until blended.., Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, 16-20 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat butter and confectioners' sugar until smooth. Beat in enough milk to achieve desired consistency. Frost cupcakes. Decorate with licorice pieces to form lacing.
Nutrition Facts : Calories 266 calories, Fat 11g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 236mg sodium, Carbohydrate 39g carbohydrate (24g sugars, Fiber 0 fiber), Protein 3g protein.
GRAND SLAM BASEBALL CUPCAKES
These adorable baseball-style cupcakes with red licorice laces are sure to be a hit with kids and adults -- and you'll be spared the task of slicing equitable pieces of cake for a crowd of waiting guests.
Provided by Martha Stewart
Categories Cupcake Recipes
Yield Makes 12 extra-large or 24 standard-size cupcakes
Number Of Ingredients 11
Steps:
- Adjust oven rack to center of oven. Heat to 325 degrees. Line muffin pans with baking cups; set aside. In a medium bowl, sift together flour, baking powder, salt, and baking soda; set aside.
- In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, 3 to 5 minutes. With mixer running, add eggs and vanilla extract; beat until combined.
- With mixer on low speed, add 1 cup reserved flour mixture; mix until combined. Add 1/2 cup buttermilk; combine. Alternate adding flour mixture and buttermilk, ending with flour, until each has been entirely incorporated.
- Divide batter evenly between baking cups. Bake until light-golden brown and a cake tester inserted into middle comes out clean, 25 to 30 minutes. Rotate pans halfway through baking. Transfer pans to a wire rack to cool.
- Frost cupcakes with frosting. Immediately after frosting cupcakes, lightly press the edge of a 4-inch-diameter bowl into frosting to mark one curve on each side.
- Using the curves as a guide, decorate cupcakes by placing licorice pieces on top of marked curves to form arced V shapes that simulate the stitching on a baseball.
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- Prepare cake mix according to package instructions. Divide batter equally into the 20 cupcake liners. Bake for 22-24 minutes or until a toothpick inserted into the middle of a cupcake comes out clean. Let cool completely.
- Beat softened butter on medium speed with an electric or stand mixer. Beat for 3 minutes until smooth and creamy. Add powdered sugar, cream, and vanilla extract with the mixer running. Increase to high speed and beat for 3 minutes. Reserve one cup of frosting and color it red. Use remaining white frosting to frost the cupcakes. Create a dome shape with the frosting and smooth with an offset spatula. Scoop red frosting into a pastry bag fitted with a #3 pastry tip. (Or you can use a tube of store bought red frosting, preferably with a small round tip.) Pipe baseball thread design onto cupcakes. Refrigerate for 1-2 hours, if you have time, so the icing can set.
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