Chocolate Football Cupcakes

 


Chocolate Football Cupcakes


4 tbsp unsalted butter

1/4 cup vegetable oil

1/2 cup water 

1 cup all purpose flour

1 cup granulated sugar

1/4 cup plus 2 tbsp unsweetened cocoa powder

3/4 cup baking soda

1/8 tsp salt

1 large egg

1/4 buttermilk 

1 tsp pure vanilla extract


Preheat oven to 350 degrees.


Line 12 cup muffin tin with cupcake liners.

Melt butter, vegetable oil and water in a medium sized saucepan over low heat.


In a large mixing bowl, sift together flour, sugar, cocoa powder and salt.


Add the melted butter mixture to the flour mixture and use an electric hand mixer on low speed to combine the ingredients until smooth.


Add the egg and beat until combined.


Add the buttermilk and vanilla to the mixture and beat until smooth.  Make sure to scrape the bottom of the bowl.


Pour batter into the lined muffin tins filling them 3/4 of the way up.

Bake on the center rack in the center of the oven for 25 minutes. A toothpick inserted into the middle of the cupcake cake should come out clean.

Let cupcakes cool on a rack before frosting.



Frosting:

1/2 cup room temperature butter

3 cups powdered sugar

1/4 cup room temperature whole milk

1 tsp pure vanilla extract



To make frosting, Add butter to a medium sized mixing bowl. 


Using an electric hand mixer, Cream butter until light and smooth. 


Slowly add in powdered sugar, milk and vanilla extract.  Beat ingredients until incorporated and smooth.


Tip: to add color to your frosting, add 2 drops of gel coloring for each cup of frosting.  Stir to combine.


Strawberry Football


Take a pint of washed strawberries and let them dry.  


Use melting chocolate, melt according to the package directions.


Dip strawberries one at a time and allow them to cool on parchment paper.


Using a small sized tip frosting bag, draw white lines on chocolate strawberries to look like a football.


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