Track And Field Pull Apart Cupcakes Recipes

PULL APART TOUCHDOWN CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line two 12-cup standard muffin tins with cupcake liners. Whisk together the flour, baking powder, baking soda and salt in a small bowl. Set aside. Combine the butter, granulated sugar, sour cream, vanilla and eggs in a large bowl and whisk until smooth. Stir in the flour mixture until just combined. Stir in the chocolate chips. Divide the batter evenly among the muffin cups, filling each about three-quarters full. Bake until a toothpick inserted in the center of a cupcake comes out clean, 21 to 23 minutes, rotating the pans once about halfway through baking. Cool the cupcakes in the pans for 5 minutes, and then transfer to a wire rack to cool completely.
• For the frosting: Beat the butter, peanut butter, vanilla and salt using an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Gradually beat in the confectioners' sugar and continue to beat until smooth and fluffy, about 2 minutes more.
• For the assembly and decorating: Put 1 cup of frosting in a piping bag fitted with a large round tip and set aside. Put the jimmies in a shallow bowl. Frost a cupcake, using about 2 tablespoons of the remaining frosting per cupcake, and then gently dipping the top into the jimmies, turning the cupcake until the top is coated. Repeat with the remaining cupcakes. Arrange the cupcakes in 4 rows on a large serving plate or cutting board. Fit a marshmallow between each cupcake, 5 marshmallows per row, to fill in the gaps between the cupcakes in the rows. Using the frosting in the piping bag, pipe thick cross shapes between where the cupcakes meet one another and over the marshmallows so there are no visible gaps between the cupcakes. Coat with sprinkles.
• To make goal posts for the cupcake "field," microwave the chocolate chips in a small microwave-safe bowl until just melted, 30 to 45 seconds. Keep 2 cookie sticks whole for the bases of the posts. Cut off and discard (or eat!) the bottom third of the remaining cookie sticks. Dip the top of one of the longest cookie sticks into the melted chocolate and adhere it to the middle of one of the cut cookie sticks so that they form a capital T shape. Next, dip the cut ends of two short sticks into chocolate and adhere them to either side of the cross on the T. Lay the goal post on a flat surface and repeat with the remaining 4 cookie sticks to make the second goal. Allow goals to fully harden, 15 to 20 minutes, or place in the refrigerator for 10 minutes.
• Using the decorators' icing, pipe 10 lines across the cupcake field to represent yard lines. Pipe out the number 50 in the middle for the 50-yard line. Heat the Tootsie Rolls in the microwave on high in 5-second intervals until they are soft and pliable. Mash them together and form into a football. Use the icing to pipe the lacing on the football; use a toothpick if necessary to help define the lacing. Place the football on the field. Place the gummy candies on the field to represent players and then stick the goal posts into cupcakes at each end of the field.

FOOTBALL PULL-APART CHOCOLATE CUPCAKES WITH MOCHA FROSTING

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line 2 muffin tins with cupcake liners.
• Whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda and salt in a large bowl. In another bowl, whisk together the oil, vanilla, eggs and 1 cup water until well blended. Pour the egg mixture into the flour mixture and stir until just incorporated.
• Divide the batter among the cupcake liners and bake until a wooden toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Cool the cupcakes in the tins for 5 minutes, then remove and cool completely on a wire rack.
• For the frosting: Dissolve the coffee in 1 tablespoon hot water in a small bowl; set aside.
• Beat the butter in the bowl of a stand mixer fitted with the paddle attachment until creamy. Gradually add the confectioners' sugar and beat until incorporated. Beat in the vanilla. Add 1/4 cup of the milk and beat to incorporate. Add more milk, a tablespoon at a time, until the frosting is a creamy piping consistency. Remove a rounded cup of the frosting and put it in a piping bag fitted with a plain 1/2-inch tip.
• Add the cocoa powder and dissolved coffee to the mixing bowl and beat until well mixed. Add a little more milk as necessary to return the frosting to a creamy texture.
• On a very large platter or a cutting board, arrange the cupcakes into the shape of a football. When you have a shape you like, spoon a very small amount of frosting onto the bottom of each cupcake and put them back onto the platter to help them stick to it slightly. Spoon the mocha frosting over the cupcakes, then use an offset spatula to smooth it over the top, allowing the frosting to cover the small gaps between the cupcakes. Use the white frosting to pipe the football's laces and the white markings on either end of the ball. Scatter the green candies around the platter, if using.

TRACK-AND-FIELD PULL-APART CUPCAKES

Steps:

• Place 1/2 cup of the buttercream in a piping bag fitted with a small round tip for white piping.
• Divide the remaining buttercream into 2 large bowls and remove 1/3 cup of buttercream from each large bowl and place in 2 smaller bowls. Stir 3 to 5 drops of yellow food coloring into one of the small bowls, and 3 to 5 drops of orange food coloring into the other small bowl, adding more coloring to each if needed to make the colors vibrant. Transfer the yellow and orange buttercream to a piping bag fitted with a fluted tip so that the colors are side-by-side in the bag. Refrigerate.
• Stir in 5 to 7 drops of green food coloring into one of the large bowls of buttercream, stirring and adding additional color if needed so the buttercream is grass green. Transfer the green buttercream to a piping bag fitted with a grass tip.
• Add 8 drops of red, 4 drops of brown and 4 drops of orange food coloring to the remaining large bowl of buttercream, stirring and adding additional color if needed so you have a shade of rusty brown. Transfer the brown buttercream to a piping bag fitted with a large flat tip (you can also use a large round tip).
• In the center of a large platter, arrange 6 cupcakes in 2 lines, making a rectangle. Place a cupcake on either end of the rectangle, so that it nestles in between the two lines. Arrange 14 cupcakes around the outside of the original 8 to create an oval. Place the remaining cupcake at the bottom left corner of the oval.
• Pipe the brown buttercream over the 14 cupcakes creating the oval plus the additional cupcake on the edge, creating the track (an oval with a square tail). Use a small offset to smooth the track and make it roughly 2 1/2 inches wide all the way around.
• Pipe the green buttercream in the center of the track so that it looks like grass. Place the platter of cupcakes in the refrigerator while making the hurdles and medalists.
• To make hurdles, use kitchen shears to cut each piece of gum in half lengthwise, and then again widthwise, so that you have 12 tiny strips of gum. Pull apart the strings of the pull-apart red licorice and cut twenty-four 1-inch pieces. Melt the white chocolate chips in 10-second intervals in the microwave, stirring between intervals, until smooth and melted. Dip one end of a piece of licorice string into the white chocolate and place on one end of a gum piece. Repeat with a second licorice string on the other end of the gum piece. Repeat this with the remaining 11 pieces of gum. Set the hurdles aside for the white chocolate to set, about 10 minutes.
• To make the medalists, pipe a V around the neck of 3 graham-cracker bears with the white buttercream. Use kitchen shears or a paring knife to cut 1/3 off the end of the gold, silver and bronze jelly beans. Dip the cut sides of the shorter piece of the jelly beans in the melted white chocolate and press them into the center of the V of each graham-cracker bear to make a medal. Set aside.
• Remove the cupcake platter from the refrigerator and carefully pipe a white border along the edges of the track, completing the outer oval as well as outlining the square. Pipe two lines down the center of the track and square, creating 3 lanes. Pipe starting lines and markers along the track.
• To make the podium, cut a quarter off of one marshmallow and cut another marshmallow in half. Place a whole marshmallow in the center of the piped field, place the slighter shorter marshmallow directly to the left, and the shortest marshmallow to the right. Hold the bear with the gold medal on the tallest marshmallow so it is standing upright and pipe a small mound of white buttercream behind the bear to keep it standing. Repeat with the bear with the silver medal to the left, and the bear with the bronze medal to the right.
• Gently place the hurdles staggered along the track in the individual lanes. Set the remaining 3 bears as runners along different spots on the track.
• To make the torch, stuff the sugar cone with the remaining half and quarter marshmallows. Gently push the cone into a corner of the field so that it stays upright. Pipe upright flames with the orange and yellow buttercream, covering the entire top of the cone.