Tuesday, August 26, 2008

Cincinnati Reds

Cincinnati Red Velvet Cupcakes

2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature

2 tablespoons red food coloring

1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

For the Cream Cheese Frosting:

1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar

Chopped pecans and fresh raspberries or strawberries, for garnish

For the cupcakes:
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting:
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Milwaukee Brewers

Milwaukee Brewers German Chocolate Cupcakes with Coconut Pecan Icing (makes 12)

350 degree oven

4 ounces German Sweet Chocolate (Baker's brand, available at most grocery stores)
1/3 cup water
1-2/3 cups all-purpose flour
1-1/3 cups sugar
1/2 teaspoons baking soda
1 teaspoons baking powder
1/8 teaspoon salt
2/3 cup buttermilk
1/2 cup (1 stick) butter
1 teaspoons vanilla
3 eggs

    preheat oven to 350°F
  1. in a small saucepan, melt chocolate and water over low heat. remove from heat and let cool.
  2. add flour, sugar, baking soda, baking powder, and salt into the bowl of the electric mixer, stir to combine
  3. add chocolate mixture, buttermilk, butter, and vanilla to the bowl, mix on low to combine, then beat on high speed for 2 minutes
  4. add eggs, beat on high speed for 2 more minutes
  5. scoop into cupcake tins, bake cupcakes until tester inserted into center comes out clean, about 20 minutes


1 (12 oz) can evaporated milk
1 1/2 cups sugar
3/4 cups butter
4 egg yolks
1 1/2 teaspoons vanilla extract
1 (7 oz) package shredded coconut (about 2 2/3 cups)
1 1/2 cups chopped pecans


In a saucepan whisk together the evaporated milk, egg yolks and vanilla extract until well blended. Turn on to medium heat and add the butter and sugar. Stirring constantly, cook for 12 minutes or until thickened and golden brown. Remove from heat and stir in coconut and pecans. Allow to cool until desired spreading consistency is reached.

Chicago Cubs

Chicago Cubs 100 Year Twinkie Cupcakes
(They'll last till the next Championship)

Cupcakes (12):
1 cup unsalted butter
2 cups sugar
1 1/4 teaspoons vanilla extract
4 eggs
3 cups sifted cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk

Preheat the oven to 350 degrees F.

In a mixer with a whip attachment, cream the butter until light and fluffy. Add the sugar and continue to cream. Gradually add the vanilla and eggs and mix in well. Sift together the dry ingredients; then mix into the butter mixture alternating with the milk. Pour batter into cupcake paper-lined muffin tins filling them 3/4 full. Bake until puffed and firm in the center and light golden brown on top, about 20 to 25 minutes. Let cool.

Marshmallow Frosting (5 CUPS)

2 large egg whites
1 cup sugar
6 tbsp water
1 tbsp light corn syrup
½ tsp cream of tartar
Pinch of salt
1 cup miniature marshmallows
1 tsp vanilla extract

In a large, clean heatproof bowl, combine the egg whites, sugar, water, corn syrup, cream of tartar, and salt. Set the bowl over (but not touching) simmering water in a saucepan and heat the mixture, whisking constantly, until the sugar has dissolved and the mixture is very warm to the touch (about 160°F on an instant-read thermometer), about 3 minutes. Remove the bowl from the saucepan. Using an electric mixer on medium-high speed, beat the mixture until it is very warm and soft (but not dry) peaks form, about 2 minutes. Reduce the mixer to low and add the marshmallows and vanilla. Continue beating until the marshmallows are melted and the frosting is completely smooth, about 2 minutes more. Use right away.

Los Angeles Dodgers

Bleedin' Dodger Blueberries

Blueberry Cupcakes:
Makes 12 cupcakes
Preheat oven to 350 degrees, line cupcake pan with paper liners
2 Cups + 2 tablespoons sifted all purpose flour
1 teaspoon baking powder
1⁄4 teaspoon salt
1 cup of unsalted butter (2 sticks)
1 1⁄2 cups of Sugar
2 large eggs
1⁄4 cup of whole milk
1/2 cup of blueberry puree (recipe follows)
1⁄2 teaspoon of pure Vanilla extract

Blueberry Puree:
Bring one pound of blueberries (fresh or frozen) to a boil in a sauce pan (preferably
organic and from your local farmers market). Reduce heat to low and simmer until most
of the liquid has evaporated (about 1⁄2 hour) and the mixture is thick (stir occasionally).
Cool the blueberries slightly and place in a food processor. Mix until smooth. For an
extra smooth puree pass mixture through a fine sieve before using. Makes about 1 1⁄4

For Cake: Cream butter and sugar until pale and fluffy. Add one egg at a time, beating
until incorporated after each one. Sift dry ingredients into a separate bowl. Mix milk
with 1⁄2 cup of blueberry puree and vanilla. Add wet and dry ingredients alternately to
butter, sugar mixture starting and ending with the dry ingredients in three additions.
Mix until just incorporated after each addition. Do not overbeat batter. Fill cupcake
liners 3⁄4 full of batter. Spoon 1 teaspoon of blueberry puree into the center and mix in
slightly with a wooden skewer or small spoon. Bake for 18 to 22 minutes or until cake
springs back to the touch. Cool for 10-15 minutes in the pan then turn out onto a wire
rack and cool completely before frosting. Frost with Blueberry Swiss Meringue
Buttercream. Top with a dollop of puree or a fresh blueberry.

Cream Cheese Frosting:
8oz cream cheese
5 tbsp butter
2tsp vanilla
2 cups powdered sugar

Beat 8 oz. cold cream cheese (not rock solid, but it means you can use it straight out of the refrigerator) with 5 Tbsp. softened butter and 2 tsp. vanilla until combined. Gradually add 2 c. powdered sugar that has been sifted after measuring. Continue to add more sifted powdered sugar until you reach a consistency and sweetness that fits your taste.

Tampa Bay Rays

Tropicana Field Orange and Cream Cupcakes

Yield 12-14

1 3/4 cups all purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 cup (1 stick) softened butter
2 eggs, at room temperature
1/2 cup milk
1/4 cup tang
1 cup white chips

Preheat the oven to 350 degrees F. Line muffin pans with liners. Cream butter until light and fluffy, then add sugar. Beat for about 2 minutes. Add eggs, one at a time, mixing until well incorporated. In a separate bowl, whisk together flour, salt, and baking powder. Add a third of the flour mixture to the creamed mixture. Once well blended, add 1/2 of the milk. Repeat with flour and milk, ending with a final addition of the flour mix. With a wooden spoon, thoroughly mix in the tang until no light streaks remain. Carefully stir in the white chips. Fill muffin cups 3/4 full and bake for 22-27 minutes or until a toothpick inserted in the middle of a cupcake comes out clean.

Boston Red Sox

Boston Baked Bean Cupcakes

  • 4 cups all-purpose flour
  • 2 cups packed brown sugar
  • 1/4 teaspoon salt
  • 1 cup cold butter, cubed
  • 2 teaspoons baking soda
  • 2 cups boiling water
  • 1 cup molasses


In a large bowl, combine the flour, brown sugar and salt. Cut in butter until crumbly. Set aside 1 cup for topping. Add baking soda to remaining crumb mixture. Stir in water and molasses.
Fill paper-lined muffin cups two-thirds full. Sprinkle with reserved crumb mixture. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool. Yield: 2 dozen.


  • 1 1/2 cups butter, softened
  • 8 oz cream cheese, softened
  • 1/4 cup light brown sugar, packed
  • 1 teaspoon vanilla extract
  • 2 to 4 tablespoons milk
  • 4 to 6 cups powdered sugar, depending on desired consistency
Cream the butter and cream cheese together in an electric mixer. (Be sure that the two are at room temperature. Cold cream cheese or butter can make your frosting lumpy.) Add the brown sugar and vanilla extract, and beat for about 2 minutes. Turn off mixer and add 2 cups of powdered sugar. Turn the mixer on a low speed so the sugar doesn’t fly out of the bowl. Slowly add more sugar alternately with the milk until you reach your desired consistency

Chicago White Sox

Chicago White Sox White Chocolate Cupcakes

White Chocolate Cupcakes:
1 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1/3 cup butter, softened
3/4 cup sugar
2 large eggs
4-oz white chocolate, chopped
1 tsp vanilla extract
1 cup plus 1 tbsp milk (low fat is fine)

Preheat oven to 325F. Line muffin pans with 18 cupcake liners.
In a medium bowl, whisk together flour, baking powder and salt. Set aside.
In a small, microwave-safe bowl, melt the chopped white chocolate by heating it in 30 second intervals in the microwave. Stir well with a fork between each interval and cook only until the chocolate is smooth when stirred.
In a large bowl, cream together butter and sugar until light. Beat in eggs one at a time, followed by melted white chocolate and vanilla extract. Working in two or three additions, alternate adding in some of the milk and some of the flour mixture, ending with a final addition of flour. Mix until just incorporated and no streaks of flour remain.
Divide batter evenly into prepared muffin cups.
Bake at 325F for 20-23 minutes until a tester comes out clean and the tops spring back when lightly pressed with a fingertip.
Cool on a wire rack.

Makes 18 cupcakes.

White Chocolate Buttercream

1 C softened butter
2 C powdered sugar
6 oz. white chocolate, melted and cooled
3-5 T heavy whipping cream

Beat butter and powdered sugar in a medium bowl until light and fluffy. Add in melted and cooled white chocolate and whipping cream. Start with 3 tablespoons of whipping cream, then gradually add more according to desired consistency. Beat on high for 3-4 minutes.

Philadelphia Phillies

Philadelphia Phillie Cream Cheese Cupcakes

Cream Cheese Topping
1 (8 oz) package cream cheese, softened
1 egg, slightly beaten
1/3 cup sugar
1 pinch of salt
3/4 C chocolate chips

1 C sugar
1 1/2 C flour
1/4 cup cocoa
1 tsp baking soda
1/2 tsp salt
1 C water
1/2 C oil
1 T vinegar or lemon juice
1 tsp vanilla

  1. In a small bowl, combine the first four ingredients of the cream cheese mixture and mix on medium to high using an electric mixer.
  2. Stir in the chocolate chips and set aside.
  3. Whisk together all of the cupcake ingredients. Try to minimize the amount of lumps.
  4. Fill muffin tins, lined with paper cups 1/2 to 2/3 full with the batter.
  5. Drop a large spoonful of cream cheese mixture on top of each batter filled cup. This will make the batter nearly come to the top of the liner. Be careful not to overfill.
  6. Bake at 350 degrees F for 22 to 27 minutes. A toothpick inserted near the center (in the cake part not the cream cheese) should come out clean or with a few dry crumbs clinging to it.

Los Angeles Angels

LA Angel Food Cupcakes of Anaheim

• 1 1/4 cups all purpose flour
• 1 1/2 cups sugar
• 12 egg whites from large eggs ( enough for 1 1/2 cups)
• 1 1/2 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1 1/2 teaspoons vanilla extract

Preheat oven to 350 degrees. Line cupcake pans with paper liners.

Place egg whites in a large mixing bowl and beat at high speed until egg whites are frothy, approximately 1 minute.

Add cream of tartar, salt and vanilla to egg whites. Mix at high speed until egg whites are almost stiff, approximately 4 minutes.

Add 1 cup of sugar gradually while mixing on low speed. Scrape bowl.

Mix flour and remaining 1/2 cup sugar together and spoon 1/4 of mixture over egg whites, folding gently between each addition.

Pour batter into cupcake liners until they are 2/3 full. Bake for 20 to 25 minutes or until tops are golden brown and cracks are very dry.

Cool cupcakes completely before removing from pan.


1 (3.4 oz) package instant pudding mix

1 C milk

1/4 C powdered sugar

1 (8 oz) container Cool Whip

Mix first three ingredients on medium speed for one minute. Carefully fold in Cool Whip. Serve immediately

Seattle Mariners

Mariner Mousse Cupcakes (makes 18)

Cupcake Ingredients:

1 C flour
1 3/4 C sugar
4 eggs
2 sticks butter
1 tsp vanilla
4 oz semisweet chocolate
20 miniature Reese's cups, chopped

1. Preheat oven to 325 degrees F. Line 18 muffin cups.
2. Melt the chocolate and butter together in a saucepan, stirring constantly. Set aside to cool.
3. Combine the sugar, flour, and eggs in a bowl, mixing with a wooden spoon. The batter will be stiff. Take care not to overmix.
4. Stir in the chocolate and vanilla and mix well. Stir in the candy
5. Fill muffin cups 2/3 full and bake for 30-35 minutes.
6. Cool on wire racks for 10 minutes before removing cupcakes from pans.

Mousse Ingredients:

1 C powdered sugar
1/2 C cocoa powder
1/4 C milk
pinch of cream of tartar
2 C chilled heavy cream


1. Whisk together the sugar, cocoa, milk, and cream of tartar in a large bowl until smooth.
2. Cover and refrigerate until well chilled, about 1 hour (or up to 4 hours)
3. Just before serving, gradually beat cream into chocolate mixture using an electric mixer.
4. Continue beating until stiff peaks form.