Game Day Cupcakes Recipes

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin pans.
• Make and bake cake as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
• To create your favorite team colors, divide 3/4 cup frosting between two small bowls. Add desired food color to each bowl, and stir until thoroughly blended. Spread frosting over cupcakes; sprinkle with stars. For footballs, pipe laces on almonds with decorator frosting. Cut each fruit snack into 6 triangles. Wrap each triangle around one end of each pretzel for flag. Decorate each cupcake with a football and flag. Store loosely covered.

Steps:

• Tint 1 cup buttercream dark red with gel-paste food color, and transfer to a pastry bag fitted with a small plain tip (#3). Place white round candy sprinkles (nonpareils) in a small bowl. Using an offset spatula, spread a smooth layer of untinted buttercream over each cupcake. Dip each frosted cupcake in sprinkles, rolling it around to coat completely. Pipe two red curved lines on each cupcake for the seams, then pipe short lines angled off both sides of curved lines to mimic small stitches. Refrigerate 30 minutes to allow frosting to set.
• Transfer 1 cup untinted buttercream to a pastry bag fitted with a small plain tip (#6). Place long yellow candy sprinkles in a small bowl. Using an offset spatula, spread a smooth layer of buttercream over each cupcake. Dip each frosted cupcake in sprinkles, rolling it around to coat completely. Pipe two white curved lines on each cupcake for the seams. Refrigerate 30 minutes to allow frosting to set.
• Place orange round candy sprinkles (nonpareils) in a small bowl. Using an offset spatula, spread a smooth layer of untinted buttercream over each cupcake. Dip each frosted cupcake in sprinkles, rolling it around to coat completely. Cut 96 lengths (each about 3 inches) from licorice laces. Arrange three laces parallel to each other on each cupcake, one straight across the middle and the outer laces curved toward the edge. Lay a fourth piece in crosswise fashion over the other laces. Gently press licorice into frosting to adhere. Refrigerate 30 minutes to allow frosting to set.