30 Cool Football Cakes And How to Make Your Own
1. Gather all ingredients for hte cupcakes and place 10 liners inside a muffin pan while preheating the oven to 350. 2. In a medium bowl, use an electric mixer to beat together the butter and sugar in a bowl. It will start out crumbly, and then eventually come together into a yellow crumbly mixture that is homogenous.
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Instructions. 1. Preheat oven to 350 degrees and line pan with cupcake liners. I used green for a grass field look, but you can use your team colors! 2. Combine cake mix, eggs, oil and milk and stir until smooth. 3. Fill cupcake liners 3/4 full and bake for 15-20 minutes. 4.
Football Field Cupcakes Garden Seeds and Honey Bees
To Make Cupcakes. Preheat oven to 350°F. Line muffin tins with 18 liners. In a bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined. Set aside. In a separate bowl mix egg, buttermilk, vegetable oil, and vanilla together until smooth. Mix in hot water.
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Divide the batter among the 20 cupcake liners using a 3 1/2- to 4-tablespoon trigger ice cream scoop (or portion by level 1/4 cups). Bake until a toothpick inserted near the center of a cake comes.
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3/4 cup buttermilk, 1/2 cup hot water, 1/4 cup vegetable oil, 2 large eggs, 1 teaspoon vanilla extract. Divide the batter evenly among cupcake liners, filling each about 2/3 of the way full. Bake for 18-22 minutes, until the centers are set and a toothpick or sharp knife inserted into the middle comes out clean.
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Step 1 - Get out a piping bag. Place the brown frosting in a piping bag with a large star tip. Pipe the brown frosting onto the cupcakes in a swirl pattern in the shape of a football. Let the frosting set for a few minutes. Step 2 - Create the laces. Place the white frosting in a piping bag with a small round tip.
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Preheat the oven to 350°F. Line a cupcake pan with cupcake liners. In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color. Next mix in the sour cream and beat until well combined.
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Let cool. 2. While the cupcakes are cooling, make your buttercream. Set aside about ½ cup of white frosting for the chocolate footballs. Then tint the rest of the buttercream green with 3 drops of the green food coloring gel. 3. Insert a #233 Wilton tip into a piping bag and then pour in your green buttercream. 4.
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Add the chocolate chips and let set for 1 minute to allow the chocolate to melt. Stir the mixture together until a smooth and thick chocolate ganache has formed. Tip - If the ganache is resistant to melting, place the bowl back in the microwave in 10 to 15-second bursts until it came be stirred smooth; set aside.
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In the bowl of a stand mixer, whip the butter on medium-high speed until fluffy, about 5 minutes. With the mixer on low speed, gradually add in the confectioners' sugar and mix until completely incorporated. With the mixer on medium speed, add the vanilla and mix for 30 seconds.
Football Cupcakes
Instructions. Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside. Whisk together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth.
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Pipe the ganache in a zig-zag pattern to form the shape of a football. Meanwhile, make the buttercream. Place butter, sugar, cream and vanilla in a bowl and beat with an electric mixer until creamy. Pour into a pastry bag and cut the corner to make a small round hole for piping. (Or use a #6 pastry tip.)
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In a large bowl, combine cake mix, water, eggs, and oil. Beat until well combined. Pour batter into prepared muffin cups, filling each about ⅔ full. Bake in preheated oven for 14-16 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely before frosting.
Football Field Cupcakes
Cut thin strips into ¾-inch pieces. Cut the thick strips long enough to go vertically across your wrappers. Roll some white modeling chocolate out and cut out one "50s" and two "40's" for each wrapper. Lightly brush the back side of your modeling chocolate pieces with water and press them onto the wrapper, arranged like the picture above. Wrap.
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Sift the dry ingredients (3/4 cup flour, 3/4 cup sugar, 1/2 tsp baking soda and 1/2 tsp salt) into chocolate espresso mixture and stir until just combined. Scrape the sides and bottom of the bowl as needed with a spatula. Mix in 2 eggs, one at a time. Add 1/3 cup vegetable oil, 1 tsp vinegar, and 1 tsp vanilla.
Easy Football Cupcakes (with video) Your Cup of Cake
Cupcakes: Preheat oven to 350ºF. Beat together all of ingredients until smooth batter forms, reserving the chocolate chips if using. Mix in the chocolate chips with a rubber spatula. Divide batter evenly in two (12-count) cupcake tins. Bake for 20 minutes, or until toothpick inserted comes out clean.
