Sunday, October 4, 2009
Mini Football Cupcakes
I've got another cute little treat to add to my tailgate line up! This time in mini form.
I got the idea from simply googling football cupcakes. Then I looked to my Cupcakes cookbook by Shelly Kaldunski for a new recipe. I'm not a huge chocolate mint fan but I'm always looking for ways to force myself out of the norm.
The other perk to this idea was that these were mini-sized cupcakes. I found the mini size to be just the right serving for a tailgate. Don't get me wrong I think cupcakes are perfect treat for any occasion, but when it is hot and you are outside for a long period of time...i think smaller cupcakes are a better option.
Anyway, these turned out great. I decorated them like footballs with my go-to vanilla and chocolate buttercream frosting recipe by Magnolia Bakery. Here's the recipe for all:
Mini Chocolate-Mint Cupcakes
by Shelly Kaldunski from Cupcakes
4 oz. bittersweet chocolate, chopped (I use Guittard bittersweet)
4 TB unsalted butter, cut into 4 pieces
3/4 cup sugar
2 large eggs, at room temperature
1/2 tsp vanilla extract
1/4 tsp peppermint extract
1/4 tsp salt
1/4 cup plus 2 TB all-purpose flour
Chocolate-Mint Buttercream (I used my own plain chocolate buttercream)
Makes 24 mini cupcakes
Position a rack in the middle of the oven and preheat to 350 degrees. Line a 24-cup miniature muffin pan with miniature paper or foil liners. Place the chocoalte and butter in a heatproof bowl set over (but not touching) simmering water in a saucepan; stir frequently until melted and smooth. Remove the bowl from the saucepan; let the mixture cool to room temperature.
Using a wooden spoon, stir the sugar into the melted chocolate mixture. Whisk in the eggs, one at a time, whisking until combined after each addition. Whisk in the vanilla and peppermint extracts and then the salt. Gently fold in the flour; do not over mix.
Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake until the tops are crackly and a toothpick inserted int he center of a cupcake comes out with only a few moist crumbs attached, 18-20 minutes (mine were done at 14 minutes!). Let the cupcakes cool completely in the pan on a wire rack, about 45 minutes. Remove the cupcakes from the pan.
Frost the cupcakes with buttercream and serve.
Magnolia Chocolate Buttercream (I halved it for this recipe)
Chocolate Buttercream Icing
Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes
• 1 1/2 cups (3 sticks) unsalted butter, softened
• 2 tablespoons milk
• 9 ounces semisweet chocolate, melted and cooled to lukewarm
• 1 teaspoon vanilla extract
• 2 1/4 cup sifted confectioners sugar
To melt the chocolate, place in a double boiler over simmering water on low heat for about 5-10 minutes. Stir occasionally until completely smooth and no pieces of chocolate remain. Remove from the heat and let cool for 5-15 minutes, or until lukewarm.
In a large bowl, on the medium speed of an electric mixer, beat the butter until creamy, about 3 minutes. Add the milk carefully and beat until smooth. Add the melted chocolate and beat well, about 2 minutes. Add the vanilla and beat for 3 minutes. Gradually add the sugar and beat on low speed until creamy and of a desired consistency.
Here's what I used to help make, decorate and transport this tailgate treat:
* Wilton 24-count mini cupcake pan for myself for my birthday and used it for this project. I swear, Wilton cupcake/muffin pans have proved to work the best for me.
* Wilton decorating dips to make the football design on top. I think they were the star and the dot. Not sure what numbers.
* Wilton 3-in-1 Cake Caddy - it helped and I LOVE this caddy, but to be honest, i had a few roll over in the car.