Baseball Cupcakes {Three Ways}

I warned you earlier in the summer that we're a baseball-crazy family... today, three (kind of four) different ways to make baseball cupcakes. Surely you'll like one of the options!

I wasn't in love with all of them, but I thought they were cute enough!

What You Need
For the Fondant Cupcakes
Cupcakes, baked & cooled
White Rolled Fondant
Round cookie or biscuit cutter
Red Icing & Tip #2 or #3 OR Red Licorice Rope

For the Buttercream Cupcakes
Cupcakes, baked & cooled
Decorator's Buttercream Icing (white)
Tip #12 for mini cupcakes or Large round tip like #1A for standard cupcakes
Red Icing & Tip #2 or #3

For the Buttercream & Royal Icing Cupcakes
Cupcakes, baked & cooled
Decorator's Buttercream Icing (white or green)
Royal Icing thinned to "flood" consistency
Tip #12 for mini cupcakes or Large round tip like #1A for standard cupcakes
OR Tip #233 with green icing to make the grass
Red Icing & Tip #2 or #3


Fondant Baseball Cupcakes
Bake your cupcakes or mini cupcakes and cool them.

Roll the fondant to about 1/8" thickness (about the thickness of a quarter). Cut with a round cutter the same size as the top of your cupcake.
*Note: If your cupcake has a large dome on it, you need to cut out a circle of fondant that is larger than the cupcake, so that it can spread over the dome.

Lay the fondant directly on to the cupcake, and smooth gently with your fingers. If the circles are a little bigger than your cupcake, as was the case with mine, I use my hand to try to smooth it along the sides as you see above.

Using Red icing and a tip #2 or #3, pipe the laces onto the fondant.
Note: You could use licorice rope as well, but that would be a big pain.

Buttercream Baseball Cupcakes
Bake your cupcakes or mini cupcakes and cool them.

Using a tip #12 for mini cupcakes, or a tip #1A for standard cupcakes, pipe a thin spiral of decorator's buttercream icing on top of the cupcake. You need to use an icing that will have a "crust" (like this one) for these cupcakes to come out smooth.

Allow cupcakes to crust for 5-10 minutes (likely by the time you get to the last one to ice, the first one has crusted). You can test if they're ready by touching the icing with your finger. If it sticks to your finger, it's not ready. If it does not stick to your finger, it's crusted.

Use a paper towel (I recommend Viva brand because it doesn't have embossing), and smooth the top of the cupcake. Lay the towel over the cupcake, and rub your fingers across the top to smooth the icing.

Using a tip #2 or #3, pipe the laces onto the icing.

Royal Icing Baseball Cupcakes
Bake your cupcakes or mini cupcakes and cool them.

Squeeze white royal icing, at flooding consistency, on to parchment (or waxed) paper.
I will warn you that getting them perfectly round was harder than expected. You may want to make an outline if you'll be frustrated by imperfect circles.

Allow the dots to dry a few hours or overnight- until they're hard and completely dry.
Using a tip #2 or #3, pipe the laces onto the icing.

You can either place them on top of the white buttercream as described above, or you can set them in the "field."

To make the grass, use a tip #233 and green icing to make the grass, pulling straight up from the cupcake.

 I think my favorites are the buttercream and fondant ones. How about you?

Click the Links Below to See:
Buttercream Icing Recipe
Fondant 101 (includes links to recipes, taste test, etc.)
Royal Icing Recipe
Royal Icing Consistency

Enter your email address below to receive the latest recipes, tips and ideas in your email inbox:


Delivered by FeedBurner

And don't forget, if you shop at Amazon.com through my link, you support this blog and its contents. Thank you!