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Football Cupcake Pull Apart Cake

6800
(222)
  • 24 servings
    Yield
  • Mins
    Prep Time
  • Mins
    Cook Time

Ingredients

1 box Betty Crocker® SuperMoist® yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
2 containers (1 lb each) Betty Crocker® Rich & Creamy chocolate frosting
½ cup candy-coated chocolate candies
1 tube (4.25 oz) Betty Crocker® white decorating icing
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Nutrition Facts

Amount Per Serving

Calories Calories from Fat
% Daily Value
Total Fat g %
Saturated Fat g %
Trans Fat g
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Total Carbohydrate g %
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Directions

1. Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on cake mix box. Divide batter evenly among muffin cups (about 2/3 full). 2. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes. 3. Spoon frosting into decorating bag with large star tip (size #5). Arrange cupcakes in football shape using 15 of the 24 cupcakes. Pipe thick lines of frosting over football-cupcake shape. Using spatula, spread frosting over cupcakes. Pipe decorative border of chocolate frosting around edge of football. Sprinkle decorative border with candy-coated chocolate candies. Pipe laces with white icing. Frost and decorate remaining cupcakes as desired, and serve alongside football.

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