Lets Play Ball Cupcakes Recipes

ANTI-BULLYING DODGE BALL CUPCAKES, AKA PEANUT BUTTER AND JELLY

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F.
• In a large mixing bowl, combine the flour, baking soda, baking powder and salt. Whisk to fully incorporate and set aside.
• In a medium mixing bowl, mix together the egg, sugar, oil, vanilla and almond extracts. Add the wet to the dry and fully incorporate. Mix in the buttermilk and peanut butter. Once all the lumps are out, mix in 1/4 cup water.
• Prepare a cupcake pan with nonstick spray and liners. Add batter to just over half full and bake until the cupcakes spring back when touched, 20 to 25 minutes.
• For the frosting: In the bowl of a stand mixer with a paddle attachment, cream the butter until light and fluffy. While it's mixing, add bits of cream cheese, 2 to 3 ounces at a time until all the cream cheese is incorporated. Make sure to scrape down the bowl frequently. When you are satisfied that the butter and cream cheese are evenly mixed and there are no lumps, add the powdered sugar and mix to incorporate. When all the lumps are out, add the vanilla and food coloring and mix to incorporate.
• For the glaze: Combine equal parts seedless raspberry jam and water, heat in the microwave until liquid, stirring to make sure it's fully combined.
• For the garnish: Roll the fondant out about 1/8-to-1/4-inch thick. Cut out 12 circles, one for each cupcake. Allow the fondant to harden a bit, and then stamp the word bullying on all the circles. Use the red marker to make the circle and slash sign on top of the bullying word.
• To assemble: Core and fill the cupcakes with raspberry jam. Using a round tip, pipe small round balls of cream cheese frosting on the top of the cupcakes. Make a second layer of balls so the cupcake looks like it has a pile of dodge balls on top of it. Dip the top of the cupcakes in the raspberry glaze and place the garnish on top

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.