I am so excited to bring this recipe to you guys! I had so, so much fun making these, and I bet you will too! I present to you, my friends: Tebow Cupcakes!
We love Tim Tebow in this house. After the Broncos crazy win last Saturday I immediately started to think about what kind of food I could make for tomorrow’s game, and these babies were born!
I used this cupcake and frosting recipe for the Baby’s birthday back in November, but tweaked the colors a bit to suit my fancy. And, really, you could use any colors you like: green and yellow, purple and gold, or whatever you want. This cupcake recipe is super easy. You start with a cake mix and add a few things to it, bake it like normal, and you’re done. The frosting recipe is also pretty easy.
recipe from Our Best Bites
For the cake:
- 1 white cake mix
- 2 eggs
- 1 cup sour cream (or yogurt)
- 1/2 cup milk
- 1/3 vegetable oil
For the frosting:
- 6 T flour
- 1 cup milk (whole milk is best, but non-fat is okay, too)
- 1 cup real butter
- 1 cup sugar (granulated, not powdered)
- 2 tsp. vanilla extract
For the cupcake:
- Mix your cake mix, eggs, sour cream, milk, and vegetable oil in a large bowl. Beat for 1-2 minutes on medium-high speed.
- Divide your batter into how many colors you want. I used two colors so it was quite easy. When I made the Baby’s birthday cake, I did four colors, and it ended up to be about a cup and a half of batter in each bowl.
- Add food coloring to batter to get your desired color.
- If you want the layered stripes like I have you just put a spoonful of each batter into each cupcake tin. The batter is thick, so you’ll have to spread it on your own. I put out a bowl of water and dip my finger into the water and then spread the batter around that way. It won’t stick to your finger, and you’ll get a nice, layered look.
- Bake your cupcakes according to box directions. Then let them cool.
For the frosting:
- Whisk your flour and milk together in a medium-sized sauce pan on medium heat. Whisk constantly until your flour mixture starts to thicken. Once your flour mixture is almost like a paste it’s done.
- Next, using a mesh strainer and a spatula push the flour paste into a bowl to get all the lumps out. Then put this in the fridge until it’s cool.
- Then beat your sugar and butter together for a minute until well-combined. Then add your flour mixture and vanilla extract and beat on medium-high for 7-8 minutes until you have a beautiful, fluffy frosting! If you eat a little bit, I promise not to tell.
To decorate the cupcakes:
- I took half of the frosting and separated it into two bowls, and added my food coloring. So, you’ll have three bowls of frosting: your white, and your two colors.
- To get the swirly effect I added half of the white frosting to one side of a pastry bag fitted with a tip. Then I filled the other side of the pastry bag with one of my colors. I piped a test streak to make sure I got the swirled colors, and there ya go! And once I was done with those colors, I repeated with the other ones.
– the Jilb