FIFA inspired Cupcakes!

My family is obsessed with soccer. 

I think its part of my Iranian Heritage. In Iran, soccer is like a religion to some  people. Soccer players are heroes, and a soccer game is a family event that everyone attends from grandpa to grandchild, all gathered around the tv.  I personally am not what you call obsessed, and I barley know the correct ‘soccer terms’ ( or football as they call it). In my family, my dad and my brother are crazyyyy about it, followed by my sister, and me and my mom last, who enjoy the brief update on who is playing who, but that’s about that.

I personally dont have the patience for watching an entire game. I mean, sit there and watch a 2 hour game where there is only one goal? If any? No thanks. I prefer the sweet 5 min recap with all the goals. :D

However, as this is FIFA season, and my brother and dad have been oh so spoiled with having access to a 50” TV, they are more than celebrating and enjoying the event. But how can I fully enjoy it? Well I’ll just bring my foodie passion in ;)

So…I made these cute little soccer ball topped cupcakes! They turned out very cute! (Though I’m sure soccer fans would cringe at such a description)

I used Magnolia’s cupcake and frosting recipe and as always, they were yummy! I’m posting just the recipe tonight, and will hopefully post the tutorial on how to make the soccer balls tomorrow!

So tell me foodies, who are YOU rooting for to win? Brazil? Argentina?  Uganda? Let me know!

Magnolia's Vanilla Cupcakes

Makes about 2 dozen cupcakes (depending on the size of your cupcake papers and muffin tin

• 
  
  
  CUPCAKES:
• 1 1/2 cups self-rising flour ( I substituted here)
• 1 1/4 cups all-purpose flour
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups sugar
• 4 large eggs, at room temperature
• 1 cup milk
• 1 teaspoon vanilla extract
• ICING:
  
• Vanilla Buttercream (recipe follows) or Chocolate Buttercream

1. Preheat oven to 350 degrees.
2. Line two 12-cup muffin tins with cupcake papers.
3. In a small bowl, combine the flours. Set aside.
4. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
5. Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing. At the bakery we ice the cupcakes with either Vanilla Buttercream or Chocolate Buttercream.

Note: If you would like to make a layer cake instead of cupcakes, divide the batter between two 9-inch round cake pans and bake the layers for 30-40 minutes.

Vanilla Buttercream Frosting:

Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes*

• 1 cup (2 sticks) unsalted butter, softened
• 6 to 8 cups confectioners’ sugar
• 1/2 cup milk
• 2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.