This year the Atlanta Falcons versed the New England Patriots in the iconic Superbowl game, held only a couple of weeks ago. As a big fan of American Football and great lover of delicious desserts, I have taken it upon myself to make annual Superbowl cupcakes, celebrating both teams that get into the finale. This year, it was one of my favourite teams, the Patriots (who happened to have won, if you didn’t already know) and the Falcons and luckily both teams had great colours I could play with for my cupcakes. I used a pack mix (which is honestly the easiest and fastest way to make cupcake) again this year. I used Green’s Classic Vanilla Cupcake packet mix.
Here is a step by step of how I made my awesome Superbowl 51 themed cupcakes:
Ingredients for cupcakes:
- Packet mix,
- 2 eggs,
- 2/3 of a cup of milk,
- 3 tablespoons of soft butter
- Gel icing colours (blue and red).
Method for cupcakes:
- Turn on your oven and set it to 180 degrees. If you want to use the fan, turn it to 160 degrees,
- Grab a 12-cup muffin pan and line them with patty liners (I used blue, white and red liners),
- In a large bowl add the given packet mix, your two eggs, milk and soft butter,
- Bring it all together with a hand-held mixer on low, or by whisk, until just combined,
- Once all combined, turn up the hand-held mixer to medium and mix for two minutes, or until slightly fluffy looking, if by hand continue to mix,
- Grab a set of scales, and carefully divide the mixture into two into two separate bowls,
- Add a toothpick scrapping of blue to one bowl and red to the other and combine with spatulas well (keep adding colour mixture until you reach your desired colouring),
- Pour coloured mixtures into prepared and lines patty liners to the colours of preference (blue mixture into red liner and vice versa),
- Bake for 25 minutes or until a skewer test passes,
- Sit the cupcakes in the tray for five minutes once cooked but place on try immediately after the five minutes to cool without sweat.
Ingredients for icing:
- Icing mix from packet (icing sugar)
- 4 tablespoons of soft butter
- Gel icing colours (black and red)
Method for icing:
- Once the cupcakes have cook completely from top to bottom, grab the packet mix for the icing and butter and combine on slow with hand-held mixer or by hand with whisk (this takes a bit longer by hand),
- Again, grab the scales and this time instead of dividing into two, divide the icing mixture into three, (one for black, one for red and one for white),
- Once divided, add the gel icings to two of the bowls, red and black (the white is technically the colour made naturally when mixed),
- Spread onto corresponding cupcakes when ready and decorate as pleased,
- Eat and enjoy!
This scrumptiously sweet baby cupcakes will kind of shrink, which is okay, because then you can have another one. They taste like a vanilla piece of cake and will make you want to go back for more. The icing is nice to.
*Please note that you don’t have to use colouring in the cupcakes or the icing, I only did so, because it was the Superbowl. If you don’t want to use the colours, then just omit them from the recipe mentioned above. I think the colours give it a cool look though.
**Please note that the colouring that I used was a gel. Gels/pastes are better than the liquid bottled ones as they don’t add water to the mixture and give you a better colour and consistency in the end. You can find a whole range of them in Coles and Woolworths in the baking aisle.
Storage – if you end up having to put the cupcakes away, well then just grab a container and seal it properly and they should last up to 6 or 7 days, if you don’t have sneaky little hands going for them all the time.
Let me know what you think of my recipe. Have a go yourself. And please ask if you have any questions.