Food & Cooking Recipes Dessert & Treats Recipes Cupcake Recipes Grand Slam Baseball Cupcakes 3.0 (44) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 16, 2019 Print 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. Print