Publisher Photo
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + cooling
MAKES:
4 servings
TOTAL TIME:
Prep: 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 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 in 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 smooth. Frost cupcakes. Decorate with licorice pieces to form lacing. Yield: 4 cupcakes.
Originally published as Baseball Cupcakes in Reminisce June/July 2011, p69

Nutritional Facts

1 cupcake (calculated without licorice): 308 calories, 12g fat (5g saturated fat), 16mg cholesterol, 286mg sodium, 46g carbohydrate (28g sugars, 0 fiber), 3g protein.

  • 2 tablespoons shortening
  • 1/4 cup sugar
  • 1/4 cup 2% milk
  • 1 egg white
  • 1/4 teaspoon 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
  1. 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.
  2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 16-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  3. In a small bowl, beat the butter, confectioners’ sugar and milk until smooth. Frost cupcakes. Decorate with licorice pieces to form lacing. Yield: 4 cupcakes.
Originally published as Baseball Cupcakes in Reminisce June/July 2011, p69

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