Recipe courtesy of
Karen Tack
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Karen Tack
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Mini Cupcakes with Almond Footballs
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- Level: Easy
- Total: 55 min
- Active: 20 min
- Yield: 24 mini cupcakes
Green food coloring transforms sweetened shredded coconut into edible turf for these spirited two-bite treats.
- Level: Easy
- Total: 55 min
- Active: 20 min
- Yield: 24 mini cupcakes
Ingredients
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Directions
- Line two 24-cup mini-muffin pans with paper liners. Prepare the chocolate cake mix as the label directs; divide the batter among the mini-muffin cups, filling them halfway. Bake at 350˚ F until a toothpick inserted into the center of a cupcake comes out clean, 11 to 14 minutes. Transfer the cupcakes to a rack and let cool.
- Top the cupcakes with vanilla frosting tinted with green food coloring. Mix the shredded coconut with 2 teaspoons warm water and a few drops of green food coloring; sprinkle on top of the cupcakes.
- Top each cupcake with a chocolate–covered almond, then pipe on laces with the vanilla frosting.
