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Baseball Cupcakes

 Baseball Cupcakes
I like this simple recipe because it can be mixed up by hand. I have worked and reworked it and finally was successful in coming up with just the right measurements to yield four to six cupcakes.
4 ServingsPrep: 15 min. Bake: 20 min. + cooling

Ingredients

  • 2 tablespoons shortening
  • 1/4 cup sugar
  • 1/4 cup 2% milk
  • 1 egg white
  • 1/4 teaspoon McCormick® Pure Vanilla Extract
  • 2/3 cup cake flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • FROSTING:
  • 2 tablespoons butter
  • 1/2 cup confectioners' sugar
  • 2 teaspoons 2% milk
  • Red shoestring licorice

Directions

  • In a small bowl, cream shortening and sugar until crumbly, about 2
  • minutes. Beat in the milk, egg white and vanilla. Combine the flour,
  • baking powder and salt; gradually add to creamed mixture and mix
  • well.
  • Fill paper-lined muffin cups two-thirds full. Bake at 350° for
  • 16-20 minutes or until a toothpick inserted near the center comes
  • out clean. Cool for 10 minutes before removing from pan to a wire
  • rack to cool completely.
  • In a small bowl, beat the butter, confectioners’ sugar and milk until

2 of 2

Baseball Cupcakes (continued)

Directions (continued)

  • smooth. Frost cupcakes. Decorate with licorice pieces to form
  • lacing. Yield: 4 cupcakes.
Nutritional Facts: 1 cupcake (calculated without licorice) equals 308 calories, 12 g fat (5 g saturated fat), 16 mg cholesterol, 286 mg sodium, 46 g carbohydrate, trace fiber, 3 g protein.