This year I have been totally enchanted by the Olympic Games. Other than gymnastics and a little diving, I usually am pretty oblivious to the summer games. Not sure if it’s the triathlon I have coming up this weekend or the Disney Marathon (our first) this January or maybe even the great location of London (which I am dying to go visit) but for whatever reason, I have been totally glued. Since the very artistic opening ceremonies (the forging of the rings was so cool!), our tv has been filled with beach volleyball, swimming, diving, archery, gymnastics, oh my…and I can’t wait for track and field!
So in honor of the XXX Olympic Games and Team USA, I present Olympic Torch Cupcakes! These cute guys are super easy and pretty darn tasty.
I pkg. of cake mix, prepared per directions
Sugar cones, 2 pkgs.
1 recipe basic American buttercream:
2 sticks of butter, unsalted
4 cups of powdered sugar
¼ tsp. of salt
2 tsp. of vanilla extract
2 tbsp. of skim milk
½ medium lemon, juiced
Red and blue sprinkles, optional
- Pre-heat oven to 350 degrees.
- Prepare cone holder/baker by taking a bundt pan and covering in foil.
- Using a steak knife, cut a small X in the foil. Gently press the cone into the foil until 1” is left above or the cone touches the bottom.
- Prepare cake batter per the instructions, adding sprinkles if desired. (Go Team USA!)
- Fill cones 2/3 of the way, no more or it will rise over and potentially drip on the oven. (Trust me It happened and it burned) Bake any additional batter in regular cupcake wrappers.
- Bake at 350 degrees for 20-22 minutes. Check to make sure it’s done with a toothpick. It should come out clean.
- As the cupcakes are baking, prepare the frosting by beating butter and 2 cups of powdered sugar.
- Once mixed add the vanilla, lemon juice, milk and the other two cups of powdered sugar. Beat until smooth.
- Add food coloring if desired.
- Prepare a piping bag with a 1M tip and frost in a circular manner with the top being to one side like the flame of the Olympic torch.