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+ servings
2 cupcakes with soccer ball toppers.
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5 from 1 vote

Soccer Cupcakes with Edible Soccer Ball Toppers

Learn how to make easy soccer cupcakes with edible ball toppers. These soccer themed cupcakes decorating idea is perfect for birthdays!
Prep Time15 minutes
Cook Time15 minutes
Decorating time2 hours
Total Time2 hours 30 minutes
Course: Dessert
Cuisine: American
Servings: 18 cupcakes
Calories: 114.3kcal
Author: Priya Maha

Equipment

  • Soccer ball template
  • Wilton round tip 2
  • Disposable piping bags
  • Parchment paper
  • Spatula

Ingredients

Cupcakes

  • 120 g butter
  • 75 g granulated sugar
  • 25 g brown sugar
  • 2 eggs
  • 100 g self-raising flour
  • 30 g cocoa powder
  • ¼ teaspoon baking powder
  • 4 tablespoon milk
  • ¾ teaspoon vanilla extract
  • ¼ teaspoon salt
  • 5 tablespoon chocolate sprinkles

Frosting and Decoration

Instructions

Bake the cupcakes

  • Prepare your cupcake casings.
  • Preheat oven to 170°Celsius.
  • Beat butter and both sugars till light and fluffy. Add eggs, one at a time, beating well after each addition.
  • Sift the flour, cocoa powder, baking powder and salt. Fold in the sifted ingredients into the creamed mixture alternately with milk, starting and ending with flour.
  • Add in the vanilla extract and mix well.
  • Pour batter into baking cups until they are about two thirds full. Sprinkle about ½ teaspoon for chocolate sprinkles on top of the cupcakes batter.
  • Bake the chocolate cupcakes for 15 (depending on the size of the casing you use) or until a toothpick inserted in the center of the cupcakes comes out without any wet batter sticking to it.
  • Remove the cupcakes from oven and let them cool completely before decorating.

Make the royal icing soccer ball toppers

  • Start by preparing the soccer ball templates. Make as many templates as possible so that all the toppers can be piped all at once rather than having to repeat the process.
  • Trace the templates onto parchment paper for easy peeling of the royal icing once it is set. And in using the templates, if there are any pencil markings, turn the templates over so that the pencil markings do not get transferred to the icing.
  • Use round tip #2 to pipe the balls. Start with the black sections of the balls first. Once all the black sections of the soccer balls are done, complete the piping with white royal icing by filling up all sections that were meant to be filled up in white.
  • Once the piping is done, leave the balls aside for them to set and dry completely (preferably overnight). Once set, peel off the parchment paper (have to do this very carefully to avoid the soccer balls from breaking). Make extra toppers for contingency.

Frost the cupcakes

  • After baking, once the cupcakes have cooled down completely to room temperature, cover the top of each cupcake with green royal icing. I did not smooth the tops as much, and that was intentional. The green icing was meant to be the ‘grass’ on which the royal icing soccer balls are supposed to be put on.

Attach the soccer ball toppers

  • Attach the soccer cupcake toppers as soon as each cupcake is covered with green icing. This is to get the ball toppers to be attached securely to the cupcakes. In case the green icing sets before the toppers are attached on, simply dab a little green icing at the back of each topper and attach them to the cupcakes.

Notes

  1. When working with royal icing, always keep it covered to prevent crusting.
  2. It is advisable to make extra soccer ball toppers to give allowance for any breakages.
  3. The toppers can be made a few days in advance.

Nutrition

Calories: 114.3kcal | Carbohydrates: 13.4g | Protein: 1.8g | Fat: 6.4g | Saturated Fat: 3.9g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1.7g | Trans Fat: 0.2g | Cholesterol: 32.9mg | Sodium: 95.1mg | Potassium: 45.9mg | Fiber: 0.7g | Sugar: 8.3g | Vitamin A: 198.5IU | Calcium: 15.6mg | Iron: 0.4mg