Football Cupcakes

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These are the perfect cupcakes for any football fanatic!

12 cupcakes

Easy 60 Minutes

Ingredients

Ingredients

For the recipe  Football Cupcakes

For the Cupcakes:

12 Dr. Oetker Muffin Cases
165 g Margarine
165 g Caster Sugar
3 Medium Eggs (beaten)
10 ml Dr. Oetker Madagascan Vanilla Extract (2 tsp)
140 g Self-Raising Flour
35 g Dr. Oetker Fine Dark Cocoa Powder
100 g Dr. Oetker Milk Chocolate Chips

For the Buttercream:

400 g Dr. Oetker Vanilla Buttercream Style Icing
Dr. Oetker Green Extra Strong Food Colour Gel

For the Decoration:

Dr. Oetker Ready to Roll Coloured Fondant Icing
50 g Dr. Oetker Ready Rolled White Soft Fondant Icing
Dr. Oetker Rainbow Decorating Icing

preparation

Preparation

For the Cupcakes

Step 1: Preheat the oven to 180°C/160°C Fan/Gas Mark 4. Line a 12 hole muffin tray with 12 muffin cases. 

Step 2: Place the margarine and sugar into a bowl and cream together until smooth and creamed. Add the eggs and Vanilla Extract and beat together until smooth, if the mixture begins to curdle add a spoonful of flour and continue to mix. 

Step 3: Sieve the flour and Cocoa Powder on top and gently fold together until completely mixed.

Step 4: Place the Chocolate Chips into a bowl and add a spoonful of flour. Toss the Chocolate Chips in the flour and pour into the mixture and stir through. 

Step 5: Divide the mixture between the muffin cases and bake for 20-25 minutes until a skewer inserted into the centre comes out clean. Allow to cool in the muffin tray for 10 minutes and then place on a wire rack to cool completely.

For the Buttercream

Step 6: Place the Buttercream into a bowl and add a few drops of Green Colour Gel, mix through the Buttercream, and continue to add a few more drops of Green Colour Gel until the buttercream is a good shade of green. 

Step 7: Once the cupcakes are cooled place the green buttercream into a piping bag fitted with an open star nozzle. Pipe a buttercream swirl onto each cupcake.

For the Decoration

Step 8: To make the fondant footballs, roll 30 small (pea size) balls of black fondant and 30 small balls of white fondant ensuring they are roughly the same size. Starting with a black ball of fondant place onto a work surface lightly dusted with icing sugar, place a white ball next to it. Continue creating a circle with the fondant balls, alternating the colours. 

Step 9: Gently roll over the balls of fondant to flatten and create rough hexagon shapes out of the fondant balls, they should all stick together. Cut small circles out of the fondant and leave on a board lined with greaseproof to set, these are the fondant footballs.

Step 10: To make the fondant tops, knead the blue fondant on a surface lightly dusted with icing sugar until soft and pliable. Roll out and using a t-shirt shaped cutter around 6cm high, cut the fondant shirts and place on the greaseproof to set. Repeat with the red fondant. 

Step 11: Decorate the football tops using the writing icing. Once the decorations have set place them onto the iced cupcakes.  

Step 12: Your football cupcakes are ready to serve and enjoy! 

Nutritional Information for the recipe Football Cupcakes

Per Serving Per 100 g / ml
Energy 2089 kJ
499 kcal
1616 kJ
386 kcal
Fat 20.82 g 16.14 g
Carbohydrate 73.74 g 57.16 g
Protein 4.04 g 3.13 g

preparation

Preparation

For the Cupcakes

Step 1: Preheat the oven to 180°C/160°C Fan/Gas Mark 4. Line a 12 hole muffin tray with 12 muffin cases. 

Step 2: Place the margarine and sugar into a bowl and cream together until smooth and creamed. Add the eggs and Vanilla Extract and beat together until smooth, if the mixture begins to curdle add a spoonful of flour and continue to mix. 

Step 3: Sieve the flour and Cocoa Powder on top and gently fold together until completely mixed.

Step 4: Place the Chocolate Chips into a bowl and add a spoonful of flour. Toss the Chocolate Chips in the flour and pour into the mixture and stir through. 

Step 5: Divide the mixture between the muffin cases and bake for 20-25 minutes until a skewer inserted into the centre comes out clean. Allow to cool in the muffin tray for 10 minutes and then place on a wire rack to cool completely.

For the Buttercream

Step 6: Place the Buttercream into a bowl and add a few drops of Green Colour Gel, mix through the Buttercream, and continue to add a few more drops of Green Colour Gel until the buttercream is a good shade of green. 

Step 7: Once the cupcakes are cooled place the green buttercream into a piping bag fitted with an open star nozzle. Pipe a buttercream swirl onto each cupcake.

For the Decoration

Step 8: To make the fondant footballs, roll 30 small (pea size) balls of black fondant and 30 small balls of white fondant ensuring they are roughly the same size. Starting with a black ball of fondant place onto a work surface lightly dusted with icing sugar, place a white ball next to it. Continue creating a circle with the fondant balls, alternating the colours. 

Step 9: Gently roll over the balls of fondant to flatten and create rough hexagon shapes out of the fondant balls, they should all stick together. Cut small circles out of the fondant and leave on a board lined with greaseproof to set, these are the fondant footballs.

Step 10: To make the fondant tops, knead the blue fondant on a surface lightly dusted with icing sugar until soft and pliable. Roll out and using a t-shirt shaped cutter around 6cm high, cut the fondant shirts and place on the greaseproof to set. Repeat with the red fondant. 

Step 11: Decorate the football tops using the writing icing. Once the decorations have set place them onto the iced cupcakes.  

Step 12: Your football cupcakes are ready to serve and enjoy! 

Nutritional Information for the recipe Football Cupcakes

Per Serving Per 100 g / ml
Energy 2089 kJ
499 kcal
1616 kJ
386 kcal
Fat 20.82 g 16.14 g
Carbohydrate 73.74 g 57.16 g
Protein 4.04 g 3.13 g
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