Soccer Ball Cupcake Cake

Votes: 2

Time: 1 hour 15 minutes
Complexity: easily
Servings: 24

Nutritional value per serving:

Calories 458, total fat 21 G., saturated fats 9 G., proteins 3 G., carbohydrates 69 G., fiber 2 G., cholesterol 49 mg, sodium 114 mg, sugar 56 G.

A pull-apart cupcake cake in the shape of a soccer ball is a great idea for a treat to celebrate a sports event or a soccer fan's birthday. The cupcakes are placed side by side on a plate and decorated with icing. This cake format is especially convenient for an outdoor celebration.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cupcakes

2 and 1/3 cups premium flour
2 cups granulated sugar
2/3 cup cocoa powder
1.5 tsp baking powder
0.5 tsp of soda
0.5 tsp fine salt
3/4 cup vegetable oil
2 tsp vanilla extract
2 large eggs, lightly beaten
Special equipment: a pastry bag with a plain tip of 1 cm in diameter.

Glaze

1 tbsp instant espresso or coffee powder
330 g (1.5 cups) unsalted butter, room temperature
2 packages of powdered sugar (450 g each)
1 tsp vanilla extract
0.5 - 3/4 cup milk
1/3 cup cocoa powder
Green-coated chocolate candies, such as M&Ms, for garnish, optional

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: premium flour, eggs, milk, powdered sugar, cocoa, coffee

Cooking the dish according to the recipe:

Preheat oven to 175°C. Line two cupcake tins (12 each) with paper liners.
Cupcakes:

In a large bowl, combine the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk together the butter, vanilla, eggs, and 1 cup of water until smooth. Pour the egg mixture into the flour mixture and knead until smooth.

Divide the batter among the cupcake liners and bake until a wooden toothpick inserted into the center of the cupcake comes out clean, 18–20 minutes. Let the cupcakes cool in the pans for 5 minutes, then turn them out onto a wire rack and let them cool completely.
Glaze:

Dissolve the coffee in 1 tablespoon of hot water in a small bowl; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth. Gradually add the powdered sugar and beat until smooth. Stir in the vanilla. Add 1/4 cup of milk and beat until smooth. Add more milk, 1 tablespoon at a time, until the icing is creamy. Transfer 1 cup of icing to a pastry bag fitted with a 1/2-inch plain tip.
Add the cocoa powder and coffee to the bowl with the glaze and stir until smooth. Add a little more milk, if needed, to give the glaze a creamier texture.
On a very large platter or cutting board, arrange the cupcakes in the shape of a football. Spoon a tiny amount of frosting onto the bottom of each cupcake and place them back on the platter so they stick slightly. Spoon the chocolate-coffee frosting onto the cupcakes and smooth it out with a spatula to ensure the frosting covers all the spaces between the cupcakes. Using white frosting, draw the laces of the football and white dots on both ends. Sprinkle green candies around the football, if using.

Author of the recipe - Valerie Bertinelli is an American actress.

Categories:

recipe / Calorie content of prepared meals / Mixer / Summer dishes / Festive dishes / Party Dishes / Desserts / Cupcakes, biscuits / Cakes /