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How to Make Ball-Game Cupcakes

Created January 10, 2017
Teach kids how to make ball-game cupcakes and demonstrate the importance of “gearing up” with everything needed before baking.
How to Make Ball Game Cupcakes

Just as in any sport like tennis, baseball, football or basketball, it’s important to have a strategy for success when baking. Taking the time with your child to develop a game plan before you start will ensure delicious results every time—and that’s something to cheer about.

Here’s how to begin your game plan for your baking adventure:

  • Clip the Box Tops from the Betty  Crocker cake mix box and frosting label.
  • Read the entire recipe from beginning to end.
  • Gather all of the ingredients that you need and have them ready on the counter.
  • Set out all of the equipment that you need to make the recipe—measuring cups and spoons, bowls, cupcake pan and spoons for mixing.
  • Wash your hands well before starting, and wash them often while you’re working.
  • Now you’re ready to bake. Follow the recipe carefully and have fun!
  • Ready for a little challenge? After each step, have your child tell you which step they think might be next.
Friendly reminders:
  • Always remember to remove the Box Tops from your baking products; you can save these to contribute to your child’s school!
  • Follow the recipe exactly.
  • Have adults remove hot items from the oven or stovetop using hot pads.

Ingredients

    • 1cup miniature semisweet chocolate chips
    • 1box Betty Crocker™ Super Moist™ Yellow Cake Mix
    • 1cup water
    • 1/3cup vegetable oil
    • 3eggs
    • 1tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
    • Assorted colors Betty Crocker™ decorating icing (in 4.25-oz tubes) or Betty Crocker™ Easy Flow decorating icing (in 6.4-oz cans)
    • Assorted food colors

Directions

  • 1Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. In small bowl, toss chocolate chips with 1 tablespoon of the cake mix. In large bowl, beat remaining cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in coated chocolate chips. Divide batter evenly among muffin cups (about two-thirds full).
  • 2Bake 20 to 26 minutes (23 to 30 minutes for dark or nonstick pans) or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. Decorate as desired below. Store cupcakes loosely covered. Baseballs: Frost cupcakes with vanilla frosting. With black, red or blue icing, pipe 2 arches on opposite sides of cupcakes, curving lines slightly toward center. Pipe small lines from each arch to look like stitches on a baseball. Basketballs: Color frosting with yellow and red food colors to make orange; frost cupcakes. With black icing, pipe line across center of cupcake. On either side, pipe an arch that curves slightly toward center line. Soccer Balls: Frost cupcakes with vanilla frosting. With black icing, pipe a pentagon shape in the center of cupcake, piping a few rows of icing into center of pentagon. Pipe lines from pentagon to edge of cupcake to look like seams. With toothpick or spatula, spread black icing in center of pentagon to fill in the entire shape. Tennis Balls: Color frosting with yellow and green food colors to make tennis-ball yellow; frost cupcakes. With white icing, pipe curved design to look like tennis balls.

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