Kickoff Cupcakes

Serves: 3

Halle Leffler

1 January 1970

Based on User reviews:

52

Spice

52

Sweetness

46

Sourness

43

mins

Prep time (avg)

5.1

Difficulty

Ingredients:

2.25 cups

All-Purpose Flour

1.5 tsps

Baking Powder

1 tsp

Baking Soda

1 tsp

Salt (fine)

1 tbsp

White Vinegar

2 tsps

Milk

Directions:

1

Special equipment: an ice cream scoop and a small offset spatula For the cupcakes: Preheat the oven to 350 degrees F

2

Line two 12-cup muffin tins with silver foil liners

3

Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl

4

In another bowl, whisk together the oil, eggs, vinegar, vanilla, coffee and 1 cup water until well blended

5

Pour the egg mixture into the flour mixture and stir until just incorporated

6

Using an ice cream scoop, divide the batter evenly between the prepared muffin cups, filling each cup halfway

7

Bake until a wooden pick inserted into the center of a cupcake comes out clean, 18 to 20 minutes

8

Cool the cupcakes in the pans 5 minutes

9

Remove from the pans and cool completely on a wire cooling rack

10

For the frosting: Put the butter and confectioners' sugar in a stand mixer fitted with a paddle attachment

11

Beat until well combined and smooth

12

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

13

Divide the frosting among 4 bowls

14

Mix into each the green, brown, yellow or orange food coloring, drop by drop, until you achieve the colors desired

15

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

16

Repeat with the 12 remaining cupcakes using the yellow and green frosting

17

Use the white gel icing to draw a line down the center of each cupcake top, dividing the colors

18

Then make 3 cross hatch marks across the white line on each to resemble football stitching