Game Day Cupcakes Recipes

EASY FOOTBALL CUPCAKES RECIPE

Steps:

• Before you start decorating, ensure that all of your cupcakes are cool to the touch. It's easiest if you cool them on a wire rack.
• Begin by making your buttercream "grass" frosting. With an electric mixer, add butter, confectioners' sugar and milk, beating on low, gradually increasing it to high speed.
• Once the ingredients are well-combined and smooth, add your green gel food coloring and mix until completely tinted and well mixed.
• Assemble your frosting bag so that it has Wilton tip #233 and scoop your buttercream frosting into it.
• Frost each cupcake gently so that it looks like grass.
• Separate your chocolate fondant into twelve one-inch spheres. Mold them so that they have football shapes.
• With your white decorating frosting, pipe out the football's "laces" on each fondant piece.
• Place one football fondant piece on each cupcake. Serve and enjoy!

GAME DAY CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin pans.
• Make and bake cake as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
• To create your favorite team colors, divide 3/4 cup frosting between two small bowls. Add desired food color to each bowl, and stir until thoroughly blended. Spread frosting over cupcakes; sprinkle with stars. For footballs, pipe laces on almonds with decorator frosting. Cut each fruit snack into 6 triangles. Wrap each triangle around one end of each pretzel for flag. Decorate each cupcake with a football and flag. Store loosely covered.

GAME DAY BASEBALL CUPCAKES

Steps:

• 1.Preheat oven to 350 degrees. Line two cupcake pans with cupcake liners (I used red)2.Using a stand or hand mixer, combine all cupcake ingredients and beat on medium speed until combined, smooth and fluffy.3.Scoop batter into the cupcake liners about 3/4 full.4.Bake for 20 to 22 minutes, check with toothpick, should come out clean or with dry crumbs. Allow to cool completely.5.Sprinkle powdered sugar onto cutting board, roll out fondant into 1/2 inch thickness.6.Use the cookie cutter to cut out 22 circles.7.Squeeze cookie icing into the piping bag. Pipe out the lines of the baseball onto the fondant piece.8.Allow to dry while you finish the cupcakes.Making the frosting:1.Using a stand or hand mixer, beat all ingredients on medium to high speed until creamy, fluffy.2.Using an offset spatula, spread to cover entire top of cupcake.3.Carefully place baseball fondant piece into the center of the frosting.4.Repeat steps with remaining frosting. Look how adorable! Enjoy!

PIZZA CUPCAKES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray 8 cups of a muffin tin with cooking spray.
• Finely chop cherry tomatoes and drain any liquid. Set aside.
• Unroll pizza crust on a floured work surface and roll out thinly into a large rectangle. Using a 4-inch round cookie or biscuit cutter, cut 8 circles in the dough. Place dough circles in the prepared muffin cups, pressing dough into the bottom and up the sides of each cup.
• Drop 1 teaspoon mozzarella into each cup. Top with 1 tablespoon of pizza sauce. Add chopped tomatoes and red onions. Add 1 tablespoon of mozzarella to each cup, and top with pepperoni. Sprinkle each cup with Italian seasoning, red pepper flakes, and garlic salt to taste.
• Bake in the preheated oven until cheese is bubbling and melted, 14 to 15 minutes. Remove from the oven and let cool in the tin for about 5 minutes. Remove from the tin and serve hot.

BALL GAME CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. In small bowl, toss chocolate chips with 1 tablespoon of the cake mix. In large bowl, beat remaining cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in coated chocolate chips. Divide batter evenly among muffin cups (about two-thirds full).
• Bake 20 to 26 minutes (23 to 30 minutes for dark or nonstick pans) or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. Decorate as desired below. Store cupcakes loosely covered. 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. 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. 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. 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.