Kickoff Cupcakes Recipes

TOPSY TURVY CUPCAKES

Steps:

• 1. Heat oven to 350 degrees.
• 2. Cream Cheese Mixture Beat cream cheese, egg, sugar, and salt until smooth. Stir in chocolate chips. Set aside.
• 3. Cupcake Mixture Mix liquid ingredients in large bowl. Add dry ingredients in order shown to the liquid mixture. Mix well.
• 4. Fill cupcake liner 1/2 full of cupcake mixture. Top with 1 tablespoon of cream cheese mixture.
• 5. Bake at 350 degrees for 30 to 35 minutes.

HOMEMADE VANILLA CUPCAKES

Steps:

• Preheat oven to 350 degrees Fahrenheit. Line a cupcake pan with liners, set aside.
• In a bowl, sift or whisk together the dry ingredients: flour, baking powder, and salt. Set aside.
• In a large bowl, add butter and sugar. Beat until creamed and fluffy.
• Add eggs and vanilla extract. Mix until incorporated and smooth.
• Add half of your dry ingredients to butter mixture. Stir until just combined. Add half of milk, again stirring until just combined. Repeat once more, adding remaining dry ingredients, and remaining milk, stirring until just incorporated.
• Portion batter between 15 cupcake liners, filling about halfway full. Bake in preheated oven for 18-20 minutes, or until a toothpick comes out clean.
• Remove pan from oven and allow to cool for 5 minutes before transferring cupcakes to a wire rack to finish cooling.
• In a large bowl, add room temperature butter and beat until creamy, about 1 minute.
• Add confectioner's sugar and slowly mix until ingredients are fully combined. Then, whip at high speed for 2-3 minutes, or until light and fluffy.
• Add vanilla extract and heavy cream, then whip until fluffy, another 1 to 2 minutes.
• Pipe or spread frosting with a knife onto cupcakes and serve.

KICKOFF CUPCAKES

Steps:

• Special equipment: an ice cream scoop and a small offset spatula
• For the cupcakes: Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with silver foil liners.
• Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl. In another bowl, whisk together the oil, eggs, vinegar, vanilla, coffee and 1 cup water until well blended. Pour the egg mixture into the flour mixture and stir until just incorporated.
• Using an ice cream scoop, divide the batter evenly between the prepared muffin cups, filling each cup halfway. Bake until a wooden pick inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Cool the cupcakes in the pans 5 minutes. Remove from the pans and cool completely on a wire cooling rack.
• For the frosting: Put the butter and confectioners' sugar in a stand mixer fitted with a paddle attachment. Beat until well combined and smooth. Add a little milk, about 1/4 teaspoon at a time, and beat well after each addition until the frosting reaches a nice spreadable consistency.
• Divide the frosting among 4 bowls. Mix into each the green, brown, yellow or orange food coloring, drop by drop, until you achieve the colors desired.
• Decorate the Cupcakes: Using a small offset spatula, spread the brown and orange frosting over 12 of the cupcakes so that each top is half brown and half orange. Repeat with the 12 remaining cupcakes using the yellow and green frosting. Use the white gel icing to draw a line down the center of each cupcake top, dividing the colors. Then make 3 cross hatch marks across the white line on each to resemble football stitching.