• 61 Ratings

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

Martha Stewart Cupcakes, June 2009, Martha Stewart's Cupcakes, Martha Stewart's Cupcakes

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Recipe Summary

Yield:
Makes 24
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Tint 1 cup buttercream dark red with gel-paste food color, and transfer to a pastry bag fitted with a small plain tip (No. 3). Place white round candy sprinkles (nonpareils) in a small bowl. Using an offset spatula, spread a smooth layer of untinted buttercream over each cupcake.

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  • Dip each frosted cupcake in sprinkles, rolling it around to coat completely. Pipe two red curved lines on each cupcake for the seams, then pipe short lines angled off both sides of curved lines to mimic small stitches. 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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Reviews

61 Ratings
  • 5 star values: 10
  • 4 star values: 13
  • 3 star values: 22
  • 2 star values: 13
  • 1 star values: 3
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