Sugar Butter Baby Oreo Truffle Football Cupcakes

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Sift the dry ingredients (3/4 cup flour, 3/4 cup sugar, 1/2 tsp baking soda and 1/2 tsp salt) into chocolate espresso mixture and stir until just combined. Scrape the sides and bottom of the bowl as needed with a spatula. Mix in 2 eggs, one at a time. Add 1/3 cup vegetable oil, 1 tsp vinegar, and 1 tsp vanilla.

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Let cool completely. Step 2 Make buttercream: In a large bowl using a hand mixer or in the bowl of a stand mixer using the paddle attachment, beat butter until fluffy. Add powdered sugar and beat.

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Specialties: We are a home based business that specializes in custom cakes and specialty cupcakes. Once you've tasted our deserts, you will not order anywhere else! We bake fresh to order, so please allow at least 2 days for cupcake orders, and a week for custom cakes. On the weekends, we normally have a "Cupcake of the Week" available while supplies last. Established in 2016. Started in.

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Preheat the oven to 350 F. Line a cupcake tin with cupcake liners. Beat together the sugar and butter in the bowl of a stand mixer. Melt the chocolate in the microwave in thirty-second increments, stirring after each, until completely melted. Add the chocolate to the butter and sugar mixture and beat until combined.

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Melt chocolate in microwave for 1 minute, stir until completely melted. Add the peanut butter and stir well. Add the powdered sugar, vanilla and cereal. Mix well. Place in wax paper and place in fridge to chill for 2-3 hours. To form footballs, roll a small amount of peanut butter mixture into a ball.

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These Super Bowl desserts will make it worth going to the party even if you don't like the game. Choose from cupcakes, fried treats, cookies, and more! The best Super Bowl desserts are hand-held. People can grab them quickly and return to the game. Here are a few of my favorites!

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Preheat the oven to 350 F. Line cupcake pan with paper liners. To make the cupcakes in a bowl whisk together dry ingredients: sugar, flour, baking soda, baking powder, salt and cocoa powder. Add egg, milk, oil and vanilla. Mix on medium speed for 2 minutes. Divide the mixture in cupcake liners.

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2. Combine cake mix, eggs, oil and milk and stir until smooth. 3. Fill cupcake liners 3/4 full and bake for 15-20 minutes. 4. Let cool. 5. FROSTINGS: Beat butter, vanilla extract and powdered sugar until smooth. Remove about 1/4 cup to keep as your "white" frosting for the football threads.

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Preheat the oven to 350ºF (177ºC). Line the wells of two 12 count cupcake pan with cupcake liners. Set aside. In a large bowl, whisk together the granulated sugar, brown sugar, flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

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Instructions. Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside. Whisk together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth.

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Preheat the oven to 350°F. Line a cupcake pan with cupcake liners. In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color. Next mix in the sour cream and beat until well combined.

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Using a really sharp knife, cut your cupcakes into football shapes. Dust off the crumbs with a pastry brush before frosting and decorating. 7. Make goal posts out of popsicle sticks. Cut 2 popsicle sticks in half with sharp scissors. Glue the sticks together into the shape of a goalpost.

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2. While the cupcakes are cooling, make your buttercream. Set aside about ½ cup of white frosting for the chocolate footballs. Then tint the rest of the buttercream green with 3 drops of the green food coloring gel. 3. Insert a #233 Wilton tip into a piping bag and then pour in your green buttercream. 4.

Sugar Butter Baby Oreo Truffle Football Cupcakes

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1. Gather all ingredients for hte cupcakes and place 10 liners inside a muffin pan while preheating the oven to 350. 2. In a medium bowl, use an electric mixer to beat together the butter and sugar in a bowl. It will start out crumbly, and then eventually come together into a yellow crumbly mixture that is homogenous.

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Pour the sugar-egg white mixture into the bowl of a stand mixer fitted with the whisk attachment. Whip on medium-high speed for 4-6 minutes, or until cool. Add in the butter a few tbsp at a time and whip on medium speed until completely incorporated. Add in the powdered sugar, milk, vanilla, and salt.