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The Easiest Football CupcakesThe Easiest Football Cupcakes

The Easiest Football Cupcakes

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Recipe - The Fresh Grocer - Corporate
the-easiest-football-cupcakes
The Easiest Football Cupcakes
Prep Time20 Minutes
Servings24
Cook Time20 Minutes
Ingredients
2 cups Bowl & Basket Pre-Sifted Unbleached Enriched All Purpose Flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 large eggs
1 tablespoon vanilla extract
1 cup boiling water
1/2 cup Bowl & Basket Sweet Cream Salted Butter, softened
1/2 cup Bowl & Basket Sweet Cream Salted Butter, softened
4 cups Bowl & Basket Confectioners Sugar, sifted
1 teaspoon vanilla extract
6 tablespoons milk
Directions
  1. Preheat the oven to 350°F. Line cupcake pans with cupcake liners.
  2. In a large bowl, whisk together the Bowl & Basket All Purpose Flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add the milk, vegetable oil, eggs, and vanilla extract. Mix until smooth and well combined.
  4. Slowly stir in the boiling water.
  5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  6. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before decorating.
  7. To make the chocolate frosting, beat the softened Bowl & Basket Sweet Cream Salted Butter until creamy. Add the cocoa powder and mix until combined.
  8. Gradually add the sifted Bowl & Basket Confectioners Sugar, alternating with the milk. Add the vanilla extract and beat until the frosting is smooth and fluffy.
  9. Pipe or swirl the chocolate frosting onto each cooled cupcake.
  10. Reserve a small amount of white vanilla frosting in a piping bag fitted with a small round tip. Pipe a line down the center of each cupcake, then add several short lines across it to create football laces. Serve and enjoy!
20 minutes
Prep Time
20 minutes
Cook Time
24
Servings

Directions

  1. Preheat the oven to 350°F. Line cupcake pans with cupcake liners.
  2. In a large bowl, whisk together the Bowl & Basket All Purpose Flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add the milk, vegetable oil, eggs, and vanilla extract. Mix until smooth and well combined.
  4. Slowly stir in the boiling water.
  5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  6. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before decorating.
  7. To make the chocolate frosting, beat the softened Bowl & Basket Sweet Cream Salted Butter until creamy. Add the cocoa powder and mix until combined.
  8. Gradually add the sifted Bowl & Basket Confectioners Sugar, alternating with the milk. Add the vanilla extract and beat until the frosting is smooth and fluffy.
  9. Pipe or swirl the chocolate frosting onto each cooled cupcake.
  10. Reserve a small amount of white vanilla frosting in a piping bag fitted with a small round tip. Pipe a line down the center of each cupcake, then add several short lines across it to create football laces. Serve and enjoy!
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