Ball Game Cupcakes
Prep Time: 35 Mins
Yields: 24 cupcakes
Ingredients:
1 box Betty Crocker® SuperMoist® Yellow Cake Mix
Water, vegetable oil and eggs called for on cake mix box
1 cup miniature semisweet chocolate chips
1 container (1 lb) Betty Crocker® Rich & Creamy® Vanilla Frosting
Assorted colors
Betty Crocker® Decorating Icing (from 4.25-oz tubes -or-
Betty Crocker® Easy Flow Decorating Icing (from 6.4-oz cans)
Betty Crocker® Gel Food Colors (assorted)
Instructions:
1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box--except gently stir chocolate chips into batter. Divide batter evenly among muffin cups (about 2/3 full).
2. Bake and cool as directed for cupcakes.
For soccer balls, frost cupcakes with vanilla frosting. With black icing, pipe a pentagon shape in the center of cupcake, piping a few rows of icing into center of pentagon. Pipe lines from pentagon to edge of cupcake to look like seams. With toothpick or spatula, spread black icing in center of pentagon to fill in the entire shape.
For baseballs, frost cupcakes with vanilla frosting. With black, red or blue icing, pipe 2 arches on opposite sides of cupcakes, curving lines slightly toward center. Pipe small lines from each arch to look like stitches on a baseball.
o For basketballs, color frosting with yellow and red food colors to make orange; frost cupcakes. With black icing, pipe line across center of cupcake. On either side, pipe an arch that curves slightly toward center line.
o For tennis balls, color frosting with yellow and green food colors to make tennis-ball yellow; frost cupcakes. With white icing, pipe curved design to look like tennis balls.
3. Store cupcakes loosely covered at room temperature.
