Golf Ball Cupcakes Recipes

GOLF BALL CUPCAKES

Steps:

• Mix cream cheese and cookie crumbs until blended; shape into 24 (1-inch) balls. Freeze 10 min.
• Pour nonpareils into shallow dish. Dip cookie balls in melted chocolate, turning to evenly coat each ball; gently shake off excess chocolate. (Return balls to freezer if they become too soft to dip easily.) Roll balls, 1 at a time, in nonpareils until evenly coated; place in single layer in shallow waxed paper-lined pan. Refrigerate 1 hour or until firm.
• Place coconut in large resealable plastic bag. Add food coloring; seal bag. Shake bag to evenly tint coconut.
• Spread frosting onto cupcakes; top with coconut "grass" and cookie ball "golf balls."

HOW TO DECORATE SOCCER CUPCAKES

Steps:

• Frost each cupcake with a thin layer of vanilla frosting and refrigerate for 1 hour to make decorating easier.
• Add 1 or 2 drops blue food coloring to the chocolate frosting to make it darker. Fill a piping bag fitted with a small round tip with the darkened chocolate frosting and draw the outline of a small pentagon shape on the top of each cupcake. Fill in the pentagons with chocolate frosting. Starting at the points of the pentagon shapes, draw lines halfway toward the edges of each cupcake. Draw a triangle at the bottom of each line, connecting one of the corners to the line, to indicate partial pentagon shapes around the edges of each cupcake. Fill in triangles with chocolate frosting.

DISCOBALL CUPCAKES

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.

FATHER'S DAY TEE-TIME CUPCAKES

Steps:

• Using an offset spatula, spread each cupcake with a smooth layer of buttercream. Pour green sanding sugar into a small bowl. Dip tops of frosted cupcakes in the sugar, then sprinkle more on top to coat completely.
• To create putting greens, make flags (you will need 18): Cut out lengths (3 to 4 inches) from white grosgrain ribbon. Fold each length around one end of a wooden skewer, and adhere folded sides together with hot glue or double-sided tape. Cut ribbon into a triangle shape, and plant the skewer into a cupcake. Place a small white candy "ball" near the flag.
• To create sand traps, spoon about 1 teaspoon graham-cracker crumbs in the center of each of 6 cupcakes. With your thumb, make an indentation in the middle of each pile of crumbs, shifting it to one side to form a steeper side or to form an irregularly shaped trap. Refrigerate 30 minutes to allow frosting to set.