Grand Slam Cupcakes

These adorable baseball-style cupcakes with red licorice laces are sure to be a hit with kids and adults -- and you'll be spared the task of slicing equitable pieces of cake for a crowd of waiting guests.

  • Yield: Makes 12 extra-large or 24 standard-size cupcakes
Grand Slam Cupcakes

Source: Martha Stewart Living Television

Ingredients

  • 3 cups cake flour, (not self-rising), sifted
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 cups (3 sticks) unsalted butter, room temperature
  • 2 cups sugar
  • 5 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup buttermilk
  • Seven-Minute Frosting
  • Red licorice laces, cut into 3/8-inch-long pieces

Directions

  1. Adjust oven rack to center of oven. Heat to 325 degrees. Line muffin pans with baking cups; set aside. In a medium bowl, sift together flour, baking powder, salt, and baking soda; set aside.

  2. In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, 3 to 5 minutes. With mixer running, add eggs and vanilla extract; beat until combined.

  3. With mixer on low speed, add 1 cup reserved flour mixture; mix until combined. Add 1/2 cup buttermilk; combine. Alternate adding flour mixture and buttermilk, ending with flour, until each has been entirely incorporated.

  4. Divide batter evenly between baking cups. Bake until light-golden brown and a cake tester inserted into middle comes out clean, 25 to 30 minutes. Rotate pans halfway through baking. Transfer pans to a wire rack to cool.

  5. Frost cupcakes with frosting. Immediately after frosting cupcakes, lightly press the edge of a 4-inch-diameter bowl into frosting to mark one curve on each side.

  6. Using the curves as a guide, decorate cupcakes by placing licorice pieces on top of marked curves to form arced V shapes that simulate the stitching on a baseball.

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