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- 2 cups Creamy White Frosting or canned creamy white frosting
- Green food coloring
- 12 2 1/2inches cupcakes in paper bake cups (any flavor)
- 1 cup white candy coating disks
- 12 plain doughnut holes
- Red food coloring
1. In a medium bowl tint 2 cups of the white frosting with green food coloring to make a grass color. Place frosting in a pastry bag fitted with a star tip or multiopening (grass) tip. Pipe frosting onto cupcakes to resemble grass.
2. For baseballs, in a small microwave-safe bowl microwave white candy coating on 100 percent power (high) for 1 minute. Stir; microwave for 30 to 60 seconds more or until melted, stirring once more. Using a fork, dip the doughnut holes, one at a time, into melted candy coating, turning to coat completely. Place on waxed paper until set.
3. Tint the remaining 3/4 cup frosting red. Place frosting in a pastry bag fitted with a round tip. Pipe Xs onto doughnut holes to resemble the stitching on baseballs. Place a doughnut hole on each cupcake. Makes 12 (2-1/2-inch) cupcakes.
- Prepare as directed above, except omit red frosting. Soften a log-shape chocolate caramel candy in the microwave on 100 percent power (high) for 5 seconds. Use a rolling pin to flatten softened candy. Cut out small squares using aspic cutters; arrange squares on coated doughnut holes, using white frosting to secure.
- Prepare as directed above, except substitute orange candy coating disks for the white candy coating disks, omit the red frosting and use a tube of chocolate icing to pipe lines onto coated doughnut holes to resemble basketballs.
Yield: about 3 cups
- 1 cup shortening
- 1 1/2 teaspoons vanilla
- 1/2 teaspoon almond extract
- 4 cups powdered sugar
- 3 - 4 tablespoons milk
1. In a large mixing bowl beat shortening, vanilla, and almond extract with an electric mixer on medium speed for 30 seconds. Gradually add 2 cups of the powdered sugar, beating well. Add 2 tablespoons of the milk. Gradually beat in remaining powdered sugar. Gradually add milk until frosting reaches a spreading consistency. Makes about 3 cups.
- Servings Per Recipe 12,
- cal. (kcal) 500,
- Fat, total (g) 25,
- chol. (mg) 47,
- sat. fat (g) 10,
- carb. (g) 66,
- Monosaturated fat (g) 7,
- Polyunsaturated fat (g) 3,
- Trans fatty acid (g) 2,
- sugar (g) 54,
- pro. (g) 4,
- vit. A (IU) 243,
- vit. C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 28,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 168,
- Potassium (mg) 90,
- calcium (mg) 71,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
- cal. (kcal) 298,
- Fat, total (g) 16,
- chol. (mg) 0,
- sat. fat (g) 4,
- carb. (g) 38,
- Trans fatty acid (g) 2,
- fiber (g) 0,
- pro. (g) 0,
- sodium (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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