COOKIES on the DR. OETKER website

This website places cookies on your computer devices to make the site work better and to help us and our partners understand how you use our site. Further use of this site (by clicking, navigating, scrolling) or removal of this cookie note is considered consent to the application and use of cookies. For more information on cookies and how to delete them, please visit our privacy policy.

Football Cupcakes

These are the perfect cupcakes for any football fanatic!

12 cupcakes

Easy 60 Minutes



For the recipe  Football Cupcakes

For the Cupcakes:

12 Dr. Oetker Muffin Cases
165 g Margarine
165 g Caster Sugar
3 Medium Eggs (beaten)
115 g Plain Flour (4 oz)
3 g Salt (pinch)
1 Dr. Oetker Baking Powder Sachet (1 tsp)
Dr. Oetker Green Extra Strong Food Colour Gel
100 g Dr. Oetker Dark Chocolate Chips
2 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:

500 g Dr. Oetker Ready to Roll Coloured Fondant Icing
150 g Dr. Oetker Ready to Roll White Icing (5 oz)
Honey (2 tbsp) clear and runny
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 Bright Writing Icings




World Cup Cakes

Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Line a cupcake tin with 12 Baking Cases.


Put the vegetable fat, sugar, eggs and Peppermint Extract in a bowl. Sift the flour, salt and Baking Powder on top. Squeeze in the whole tube of Lime Green Gel Food Colour. Using an electric whisk, beat all the ingredients together and whisk for a few seconds until well blended. Stir in the Chocolate Chips.


Spoon the mixture into the Baking Cases and bake in the oven for 18-20 minutes until risen, lightly golden and just firm to the touch. Transfer to a wire rack to cool.


To decorate, dust the work surface lightly with icing sugar. Knead each colour of the Regal-Ice for a few seconds until pliable.


Roll out the blue, yellow, green and white Regal-Ice thinly. Firstly, using a round cutter, cut out 3 x 6cm (2 ¼ inch) from each colour, re-rolling as necessary. Brush the top of each cake with honey and stick a circle of Regal-Ice on top. Using your finger tips, gently rub the Icing to smooth it to completely cover the cup cake.


Use the icing trimmings to create a variety of football themed patterns and designs, such as flags and footballs, securing each shape in place using a small brush and a little water. Your cakes are now ready to serve and enjoy!


For the Cupcakes

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


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. 


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


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. 


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

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. 


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

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. 


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.


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. 


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


Your football cupcakes are ready to serve and enjoy! 

Nutritional Information for the recipe Football Cupcakes

Per Serving Per 100 g / ml
Energy 3320 kJ
793 kcal
1591 kJ
380 kcal
Fat 26.04 g 12.46 g
Carbohydrate 133.07 g 63.67 g
Protein 6.56 g 3.14 g