Slam Dunk Cupcakes Recipes

SLAM DUNK

Steps:

• Preheat the oven to 350 degrees F. Line cupcake pans with 24 liners.
• In a medium bowl, stir together the flour, baking powder and salt. In a large mixing bowl, using a electric mixer with paddle attachment, beat the butter on medium to medium-high speed for 30 seconds, gradually adding the granulated sugar about 1/4 cup at a time, until combined. Scrape the sides of the bowl down and beat until light and fluffy, about 2 minutes more. Add the eggs one at a time, beating well after each addition. Add the honey and vanilla. Alternately add the flour mixture and the milk, beating on low speed after each addition just until combined. Fold in the chopped peanuts.
• Spoon the batter into the lined pans, filling the cups half to two-thirds full. Bake until a wooden toothpick inserted in the cupcake center comes out clean, 18 to 22 minutes. Cool the cupcakes completely.
• Frost the cupcakes with Vanilla Buttercream Frosting. Place caramel popcorn on top of the frosting in a mounded fashion, pressing gently to secure.
• Using an electric mixer with paddle attachment, beat the butter until smooth. Add the vanilla extract. Alternately add the powdered sugar and heavy whipping cream, beating on high after each addition until the frosting reaches piping consistency.

SLAM DUNK CUPCAKES

Steps:

• Place orange round candy sprinkles (nonpareils) in a small bowl. Using an offset spatula, spread a smooth layer of untinted buttercream over each cupcake. Dip each frosted cupcake in sprinkles, rolling it around to coat completely.
• Cut 96 lengths (each about 3 inches) from licorice laces. Arrange three laces parallel to each other on each cupcake, one straight across the middle and the outer laces curved toward the edge. Lay a fourth piece in crosswise fashion over the other laces. Gently press licorice into frosting to adhere. Refrigerate 30 minutes to allow frosting to set.

SLAM DUNK SAUCE

Steps:

• In a medium saucepan, combine the mustard powder, wasabi powder, salt, cayenne pepper, ground black pepper, honey and 1/4 cup beer. Mix well, then stir in the ketchup, Worcestershire sauce, lemon juice, onion and cilantro.
• Place saucepan on the stovetop and bring to a boil over medium high heat. Reduce heat to low and let simmer for at least 1 to 1 1/2 hours. Pour in beer as needed to keep a consistency slightly thinner than ketchup.

SLAM DUNK COCONUT SHRIMP DIPPING SAUCE

Steps:

• Mix apricot preserves and horseradish in a bowl; stir in pineapple. Cover and refrigerate until ready to serve.

SLAM DUNK TACOS

Steps:

• In 10-inch nonstick skillet, cook beef over medium-high heat 6 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in 2/3 cup water and the taco seasoning mix (from dinner kit); heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened.
• In small microwavable bowl, place beans and 1/2 cup of the cheese; cover, and microwave on High 2 to 3 minutes, stirring after 2 minutes, until heated through. Spread bean mixture on 10- to 12-inch round platter. Carefully spread seasoned beef mixture over beans.
• Place 2 tablespoons of the taco sauce (from dinner kit) in small resealable food-storage plastic bag; set aside. Top beef mixture with remaining taco sauce, the lettuce and tomatoes; completely cover top with remaining 1 1/2 cups cheese. Cut small corner from bag; pipe reserved taco sauce onto cheese to look like seams of basketball.
• Heat taco shells (from dinner kit) as directed on package. To serve, scoop layered taco mixture into shells.

GRAND SLAM BASEBALL CUPCAKES

Steps:

• Adjust oven rack to center of oven. Heat to 325 degrees. Line muffin pans with baking cups; set aside. In a medium bowl, sift together flour, baking powder, salt, and baking soda; set aside.
• In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, 3 to 5 minutes. With mixer running, add eggs and vanilla extract; beat until combined.
• With mixer on low speed, add 1 cup reserved flour mixture; mix until combined. Add 1/2 cup buttermilk; combine. Alternate adding flour mixture and buttermilk, ending with flour, until each has been entirely incorporated.
• Divide batter evenly between baking cups. Bake until light-golden brown and a cake tester inserted into middle comes out clean, 25 to 30 minutes. Rotate pans halfway through baking. Transfer pans to a wire rack to cool.
• Frost cupcakes with frosting. Immediately after frosting cupcakes, lightly press the edge of a 4-inch-diameter bowl into frosting to mark one curve on each side.
• Using the curves as a guide, decorate cupcakes by placing licorice pieces on top of marked curves to form arced V shapes that simulate the stitching on a baseball.