Hole In One Fathers Day Cupcakes Recipe 55 Recipes

HOLE-IN-ONE FATHER'S DAY CUPCAKES RECIPE - (5/5)

Steps:

• Heat oven to 350 degrees Fahrenheit. Place paper baking cup in each of 24 regular-size muffin cups. Make cupcakes as directed on box. Cool completely. Frost cupcakes with vanilla frosting. On one side of each cupcake, sprinkle about 1/2 teaspoon graham cracker crumbs for "sand." On other side of cupcake, sprinkle generous 1/2 teaspoon green sprinkles for "grass." Cut straws into 3 1/2-inch lengths. Cut colored paper into flags. Tape each flag to one end of each straw piece; poke into cupcake. Gently press one gum ball into each cupcake for golf ball.

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.

FATHER'S DAY CUPCAKES

Steps:

• Line a 12-hole muffin tin with paper cases and heat oven to 190C/fan 170C/gas 5. In a jug, mix the yogurt, eggs and vanilla extract. Put the dry ingredients, plus a pinch of salt, into a large bowl and make a well in the middle.
• Add the yogurty mix and melted butter, and quickly fold in with a spatula or metal spoon - don't overwork it. Spoon into the cases (they will be quite full) and bake for 18-20 mins or until golden, risen and springy to the touch. Cool for a few mins, then lift the cakes onto a wire rack to cool completely. Keep in an airtight container for up to 3 days or freeze as soon as possible.
• Chocolate frosting: Melt the chocolate in the microwave on High for 1½ mins, stirring halfway. Leave to cool. Beat the butter and icing sugar in a large bowl until creamy. Beat in the chocolate. Cover and chill for up to one month. Up to 48 hrs before serving (or the day before if it's really hot), bring back to room temperature, then spread over the cakes. Put the chocolate buttons on. Keep cool, out of direct sunlight.