OK, so even if these cupcakes weren’t soccer-themed, they’d still be delicious. However, I take any opportunity I can to play around with decorating things. I went with a box cake for these, a combination of homemade frostings, and some really cheesy plastic decorations. More details after the giant cupcake photo!
I’ve been wanting to make filled cupcakes for a little while, and assumed I’d have to concoct my own frosting up until I had the luck of running across a box of Betty Crocker “FUN da-Middles” at the grocery store.
The mix technically was supposed to make about 12 cupcakes. However, I was making these for a friend’s birthday party where, at the time, 24 people had already RSVPd “yes”. And, I’d bought this mix ahead of time and hadn’t bothered to read the quantity on the box. So, when it came time to make the cupcakes, my first reaction to said quantity was something along the lines of “NOOO SAD PEOPLE NO GET CUPCAAAKES!!!” My second, much more reasonable reaction was to try to make 2 cupcakes stretch into 18 and hope that the other 6 people wouldn’t feel left out. Or wouldn’t like cupcakes. Or would be too drunk to care by that point. Anyhow, turning 12 cupcakes into 18 worked. Mind you, they’re “flat on top” cupcakes rather than “poofy on top” cupcakes. As for the cream filling? Not too shabby! It came in a plastic pouch, so I’m pretty sure it was pumped fill of enough preservatives to last forever in said pouch. I’d still like to try making homemade filling at some point. However, I’d totally use this mix again.
So I had fun with the frosting. The burgundy frosting is a “white mountain cream” frosting that I got from a Fannie Farmer cookbook. It uses:
1 cup sugar
1/3 cup water
1/8 tsp cream of tartar
1/8 tsp salt
2 egg whites
1 tsp vanilla
So you mix the sugar, water, cream of tartar, and salt together in a pan, and boil without stirring until it reaches 240F. Woo for candy thermometers! In a separate bowl, beat the egg whites until stiff. I recommend getting a machine friend to do this for you. I tried doing it by hand at first, but then my muscles started atrophying, so I reverted to the ole hand mixer. Pour your sugary mix over the egg whites slowly while still beating, until thick enough to spread. Stir in vanilla. And whatever tacky color you plan on making it.
Actually, I failed at some point in this process, and my frosting was waaay too thin. So I just mixed in powdered sugar until it thickened up. Worked quite well, too! So I spread this on the cupcakes, then rolled the edges in some clear sprinkles. This was one task that would have worked a bit better had the cupcakes been a bit more full at the top, admittedly.
So I also added little globs of light blue frosting in the center of each cupcakes. Part of this was the “Oh crap, the stabby parts of my plastic toppers are taller than the cupcakes!” so I needed more volume. I just poured a little milk, slight bit of vanilla and some Crisco into a bowl, and added powdered sugar until frosting-like. This is pretty much the Easiest Way Ever to make frosting (and feel free to use butter instead of Crisco, for that matter).
Oh, and the toppers? If you’re in Denver and like making cakes, you have to go to Cake Crafts, over on South Broadway. They have everything and anything you’d ever need for cake making and decorating, including a gazillion shades of food coloring along with a huge section of ridiculous plastic thingies you can stick into cupcakes! I am definitely a fan.