Food & Cooking Recipes Dessert & Treats Recipes Cupcake Recipes Grand Slam Baseball Cupcakes 3.0 (44) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 16, 2019 Print Rate It Share Share Tweet Pin Email Yield: Makes 12 extra-large or 24 standard-size 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. Ingredients 3 cups cake flour, (not self-rising), sifted 1 teaspoon baking powder ½ teaspoon salt ½ teaspoon baking soda 1 ½ cups (3 sticks) unsalted butter, room temperature 2 cups sugar 5 large eggs 2 teaspoons pure vanilla extract 1 cup buttermilk Classic Seven-Minute Frosting Red licorice laces, cut into 3/8-inch-long pieces Directions 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. 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. 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. 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. 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. 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. Rate it Print