Pull Apart Touchdown Cupcakes
Serves: 4
Dallas Effertz
1 January 1970
Based on User reviews:
52
Spice
69
Sweetness
50
Sourness
43
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
3.25 cups
All-Purpose Flour1.5 tsps
Baking Powder1 tsp
Baking Soda1 tsp
Salt (fine)1.75 cups
Granulated Sugar3 cup
Sour Cream1 tsp
Pure Vanilla Extract5 large
Egg1 cup
Creamy Peanut Butter1 tsp
Kosher Salt3 cups
Sugar (confectioners')15 large
MarshmallowDirections:
1
Special equipment: metallic green, metallic gold and/or dark brown cupcake liners For the cupcakes: Preheat the oven to 350 degrees F
2
Line two 12-cup standard muffin tins with cupcake liners
3
Whisk together the flour, baking powder, baking soda and salt in a small bowl
4
Set aside
5
Combine the butter, granulated sugar, sour cream, vanilla and eggs in a large bowl and whisk until smooth
6
Stir in the flour mixture until just combined
7
Stir in the chocolate chips
8
Divide the batter evenly among the muffin cups, filling each about three-quarters full
9
Bake until a toothpick inserted in the center of a cupcake comes out clean, 21 to 23 minutes, rotating the pans once about halfway through baking
10
Cool the cupcakes in the pans for 5 minutes, and then transfer to a wire rack to cool completely
11
For the frosting: Beat the butter, peanut butter, vanilla and salt using an electric mixer on medium speed until smooth and fluffy, about 2 minutes
12
Gradually beat in the confectioners' sugar and continue to beat until smooth and fluffy, about 2 minutes more
13
For the assembly and decorating: Put 1 cup of frosting in a piping bag fitted with a large round tip and set aside
14
Put the jimmies in a shallow bowl
15
Frost a cupcake, using about 2 tablespoons of the remaining frosting per cupcake, and then gently dipping the top into the jimmies, turning the cupcake until the top is coated
16
Repeat with the remaining cupcakes
17
Arrange the cupcakes in 4 rows on a large serving plate or cutting board
18
Fit a marshmallow between each cupcake, 5 marshmallows per row, to fill in the gaps between the cupcakes in the rows
19
Using the frosting in the piping bag, pipe thick cross shapes between where the cupcakes meet one another and over the marshmallows so there are no visible gaps between the cupcakes
20
Sprinkle with jimmies to coat
21
To make goal posts for the cupcake "field," microwave the chocolate chips in a small microwave-safe bowl until just melted, 30 to 45 seconds
22
Keep 2 cookie sticks whole for the bases of the posts
23
Cut off and discard (or eat!) the bottom third of the remaining cookie sticks
24
Dip the top of one of the longest cookie sticks into the melted chocolate and adhere it to the middle of one of the cut cookie sticks so that they form a capital T shape
25
Next, dip the cut ends of two short sticks into chocolate and adhere them to either side of the cross on the T
26
Lay the goal post on a flat surface and repeat with the remaining 4 cookie sticks to make the second goal
27
Allow goals to fully harden, 15 to 20 minutes, or place in the refrigerator for 10 minutes
28
Using the decorators' icing, pipe 10 lines across the cupcake field to represent yard lines
29
Pipe out the number 50 in the middle for the 50-yard line
30
Heat the Tootsie Rolls in the microwave on high in 5-second intervals until they are soft and pliable
31
Mash them together and form into a football
32
Use the icing to pipe the lacing on the football; use a toothpick if necessary to help define the lacing
33
Place the football on the field
34
Place the gummy candies on the field to represent players and then stick the goal posts into cupcakes at each end of the field