Football Pull Apart Cupcakes

Football Pull Apart Cupcakes
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  1. 2 1/3 cups Gold Medal® all-purpose flour
  2. 2 1/2 teaspoons baking powder
  3. 1/2 teaspoon salt
  4. 1 cup butter or margarine, softened
  5. 1 1/4 cups sugar
  6. 3 eggs
  7. 1 teaspoon vanilla
  8. 2/3 cup milk
  9. 2 containers (1 lb each) Betty Crocker® Rich & Creamy chocolate frosting
  10. 1/2 cup candy-coated chocolate candies
  11. 1 tube (4.25 oz) Betty Crocker® white decorating icing
  1. 1Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. In medium bowl, mix flour, baking powder and salt; set aside.
  2. 2In large bowl, beat butter with electric mixer on medium speed 30 seconds. Gradually beat in sugar, about 1/4 cup at a time. Beat 2 minutes longer. Beat in eggs and vanilla. On low speed, alternately add flour mixture and milk, beating just until blended. Divide batter evenly among muffin cups, filling each two-thirds full.
  3. 3Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely. Frost cupcakes with 1 container of frosting. On platter, arrange cupcakes in football shape. Using second container of frosting, pipe thick lines of frosting over football shape; spread to cover. Spoon remaining frosting into decorating bag; pipe border around edge of football. Sprinkle with candies. Pipe laces with white icing.