Football cupcakes - recipe

Football cupcakes

  • Prepare

  • Serves

  • Cook

  • Skill



For the cakes

For the buttercream

For the decoration

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  1. 1

    Heat the oven to 180°C (fan 160°C, gas mark 4). Line a cup cake tray with 12 paper cupcake cases.

  2. 2

    Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy.

    For this step you'll need:

    • 150g Butter (unsalted)
    • 150g Unrefined golden caster sugar
  3. 3

    Gradually beat in the eggs a little at a time until smooth, adding a little flour if the mixture curdles. Stir in the flour and cocoa powder until smooth.

    For this step you'll need:

    • 3 Egg(s) (free range)
    • 125g Self-raising white flour
    • 25g Cocoa powder
  4. 4

    Place heaped dessertspoon full in each cupcake case and bake for 20-25 minutes until golden brown and just firm to the touch. Allow the cupcakes to cool completely.

  5. 5

    To make the butter cream: Mix the butter, cocoa powder and icing sugar together until light and fluffy, adding a drop of boiling water if necessary to loosen the mixture. Spoon this onto the tops of the cakes.

    For this step you'll need:

    • 50g Butter (unsalted)
    • 175g Icing sugar
    • 1 tbsp Cocoa powder
  6. 6

    Put the granulated sugar in a bowl and mix in a drop of green food colouring.

    For this step you'll need:

    • 2 tbsp Unrefined golden granulated sugar
    • Green food colouring a drop
  7. 7

    Roll balls of sugar paste icing and cut in half, then use black designer icing to pipe the black markings on the balls. Decorate with a little green coloured granulated sugar.

    For this step you'll need:

    • 100g White sugar paste icing
    • Designer icing (black)

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