1 box Betty Crocker cake mix (flavor of your choice)
Water, vegetable oil and eggs called for on cake mix box
2 containers Betty Crocker Rich and Creamy Chocolate Frosting
1/2 cup candy-coated chocolate frosting
1 tub white decorating icing
Heat oven to 375 degrees. Place paper baking cup in each 24 regular-size muffin cups. Make cake batter as directed on cake mix box. Divide batter evenly among muffin cups.
Bake 20-25 minutes 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.
Spoon frosting into decorating bag with large star tip (size #5). Arrange cupcakes in football-cupcake shape using 15 of the 24 cupcakes. Pipe thick lines of frosting over football-cupcake shape. Using spatula, spread frosting over cupcakes. Pipe decorative border of chocolate frosting around edge of football. Sprinkle decorative border with candy-coated chocolate pieces. Pipe laces with white icing. Frost and decorate remaining cupcakes as desired, and serve alongside football.
(Recipe from Betty Crocker Fall Baking Cookbook)
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