Lets Play Ball Cupcakes Recipes

Steps:

• Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin tins with cupcake wrappers.
• In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
• In a separate bowl, combine the sour cream, vanilla, and almond extract. Set aside.
• In the bowl of a standing mixer fitted with a paddle attachment, combine the butter and sugar and beat on medium speed until smooth. Set the mixer to low speed and add the eggs, 1 at a time, scraping thoroughly between each addition. Alternately add the flour and sour cream mixtures to the butter mixture in 2 batches, starting and ending with the flour mixture. Scrape down the bowl after each addition. Gradually pour in the coffee. Scrape down the bowl and beat until thoroughly combined.
• Divide the batter evenly between the muffin tins. For cupcakes, bake 20 to 25 minutes or until they spring back after being touched. Allow the cupcakes to cool for 20 minutes.

Steps:

• Heat oven to 350°F.
• Prepare cake batter and bake as directed on package for 24 cupcakes. Cool cupcakes in pans 10 min. Remove to wire racks; cool completely.
• Empty nonpareils into small bowl. Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Spread onto cupcakes. Dip tops, 1 at a time, into nonpareils.
• Use decorating gel to decorate cupcakes to resemble baseballs as shown in photo.

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Beat in vanilla. Combine the flour, baking powder and salt; add alternately with milk to creamed mixture, beating well after each addition. Pour 1-1/2 cups batter into a greased and floured 3-cup ovenproof bowl. , Pour remaining batter into a greased and floured 9-in. round baking pan. Bake both cakes at 325° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely. , For frosting, in a large bowl, beat the shortening, butter and confectioners' sugar until smooth. Beat in 3 tablespoons milk, extracts and salt until smooth. Set aside 1 cup. , To remaining frosting, beat in cocoa and remaining milk. Cut a 3x1-in. oval for the thumb opening from an edge of the 9-in. cake. Place cake on a 11-in. covered board. Frost with chocolate frosting. , With four pieces of licorice, form two crosses over thumb opening for laces in mitt. Frost the rounded cake with white frosting. Use licorice pieces to form laces of ball. Place on mitt cake opposite the thumb opening.