Match Point Cupcakes

Root for your favorite team with our easy-to-decorate cupcakes. Colorful sprinkles are used to simulate the fuzzy texture of tennis balls, on top of which the "seams" are piped with buttercream.

  • Yield: Makes 24
Match Point Cupcakes

Source: Martha Stewart Cupcakes, June 2009



  1. Transfer 1 cup untinted buttercream to a pastry bag fitted with a small plain tip (No. 6). Place long yellow candy sprinkles in a small bowl. Using an offset spatula, spread a smooth layer of buttercream over each cupcake.

  2. Dip each frosted cupcake in sprinkles, rolling it around to coat completely. Pipe two white curved lines on each cupcake for the seams. Refrigerate 30 minutes to allow frosting to set.

Cook's Notes

Once decorated, cupcakes can be stored up to one day at room temperature in airtight containers.


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