Touchdown Cupcakes

Touchdown Cupcakes

Prep 15 m
Bake 20 m

Ingredients

Cupcakes

Decorations

Directions

Cupcakes

  1. 1 of 5 Heat oven to 325 degrees. Line 16 cups of 2 muffin tins with paper or foil liners. Blend flour, baking soda, salt and baking powder in a bowl.
  2. 2 of 5 In a large bowl, beat butter and sugar. In a separate bowl, beat cream cheese with 1/4 cup of the boiling water. Beat eggs, one at a time, into butter mixture, beating well after each addition. Beat in vanilla.
  3. 3 of 5 On low, beat in half the flour mixture, then the cream cheese mixture, followed by remaining flour mixture.
  4. 4 of 5 Remove 1 cup of the batter to a small bowl. Whisk remaining 1/4 cup boiling water into cocoa powder. Fold into smaller portion of batter.
  5. 5 of 5 Fill cupcake liners half full of vanilla batter. Divide chocolate batter evenly among cups. Swirl with a knife. Bake at 325 degrees for 18 to 20 minutes. Cool on a wire rack.

Decorations

  1. 1 of 1 Beat butter and cream cheese until smooth. On low, beat in confectioners' sugar, milk and vanilla. Separate 1/2 cup of the frosting and place in a resealable plastic bag. Tint remaining frosting green. Transfer to a piping bag fitted with #233, #234 or star tip. Pipe onto cupcakes to resemble grass (alternately, spread green frosting onto cupcakes). Snip a tiny corner off bag with white frosting and pipe lines and numbers on cupcakes. Place a chocolate-covered almond on each cake and pipe on laces with white frosting.
Nutrition Information for Touchdown Cupcakes
Servings Per Recipe:
Per Serving: 0 null Mark as Free Exchange, 5 g pro., 223 mg sodium, 48 g carb., 1 g fiber, 73 mg chol., 11 g sat. fat, 372 kcal cal., 19 g Fat, total
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Printed from FamilyCircle.com 11/14/2018