Gluten-Free Game Day Cupcakes

Directions

Chocolate Cupcakes

1. Preheat oven to 350°F (176°C). Spray and line 2 muffin pans (18 portions).
2. In a medium bowl combine eggs, oil and water. Mix with a whisk until combined.
3. Add Kinnikinnick Chocolate Cake Mix and whisk until combined.
4. Pour batter into prepared muffin tin (18 portions).
5. Bake in preheated oven for 18 - 22 minutes.

Yields 18 cupcakes or 44 mini cupcakes

Green Buttercream Icing  

1. In medium bowl mix butter until smooth.
2. Slowly add in sifted icing sugar 1 cup at a time alternating with milk. Mix until smooth and incorporated.
3. Add vanilla extract and mix until combined.
4. Add green colouring 1 - 2 drops at a time until desired colour is achieved.
5. Place green icing in a piping bag with a grass tip #233. Set aside. Do not refrigerate.

Royal Icing 

1. Mix egg white until soft peak. Slowly add icing sugar and continue to mix until smooth (icing should be thick enough to pipe).
2. Place royal icing in a piping bag with a writing tip #3.
3. Refrigerate until ready to use.

Goal Posts (from scratch)

1. Melt dark chocolate and cool slightly. Place in a piping bag. Set aside. 
2. Attach a pretzel stick with melted chocolate to create a T. Let chocolate set. 
3. Break a pretzel stick into two pieces (as even as possible). Attach one to each side of the top of the T to create a goal post. Repeat to create 18 goal posts. 

 Assembly 

1. Using the grass tip, pipe grass on top of each cupcake by pulling the piping bag up after each addition of icing. Repeat working from the inside of the cupcake towards the outer edge. Hold your piping bag and tip up as straight as possible to create the appearance of grass tips.
2. Using the royal icing, pipe a line width-wise across the end of the cupcake. Pipe a 20 on the right side of the line to create the 20 yard line.  
3. Place the goal post in the cupcake (either plastic or pretzel goal post). Repeat with remaining cupcakes. 

Yields 18 Game Day Cupcakes