Get game-day ready with these football themed cupcakes! Made with clean ingredients like Greek yogurt, olive oil, and coconut sugar, these cupcakes are then topped with chocolate covered strawberry footballs and a chocolate covered pretzel goalpost.
1/3 cup Extra Virgin Olive OilCan also sub in coconut oil
2 Eggs
2 tsp Cinnamon, Ground
1 tsp Vanilla Extract
1 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
Chocolate Covered Strawberry Football Ingredients
1 cup StrawberriesWashed and dried
1 cup Baking Chocolate ChipsMelt with 1/2 tsp coconut oil
1/2 cup White ChocolateMelt with 1/4 tsp coconut oil
Pretzel Goalpost Ingredients
1 cup Gluten-Free Pretzel Sticks
1 cup White ChocolateMelt with 1/2 tsp coconut oil
1/2 tsp Turmeric Powder
Green Grass Frosting Ingredients
1/2 cup Butter, Unsalted
2 cups Powdered Sugar
2 tsp Vanilla Extract
2 Tbsp Milk
6 pinch Green Food Color
1
Preheat oven to 350F.
2
In a large bowl, mix together the eggs, Greek yogurt, coconut sugar, coconut oil, and vanilla.
3
Add in the almond flour, oat flour, cinnamon, salt, baking powder and baking soda and combine.
4
Pour the batter into a 12-cup silicone muffin tray.
5
Sprinkle the tops with maple sugar.
6
Bake for 20-25 minutes, or until the muffins reach in internal temperature of 205F (we use a handheld baking thermometer).
7
To make the frosting, cream the butter in a stand mixer and add the powdered sugar, vanilla extract, and milk. Once smooth, add your plant-based food color and mix again.
8
Pipe the frosting onto the cupcake with a grass piping tip (it has a bunch of little holes).
9
To assemble your chocolate covered strawberry footballs, line a baking sheet with parchment paper. Dip the strawberries into the milk chocolate and set in the fridge for 5 minutes to harden. Then with a piping pen, use your white chocolate to draw the lines in the strawberry to resemble a football.
10
To assemble your chocolate covered pretzel goalpost, line a baking sheet with parchment paper. Take 4 pretzel sticks, and cut off the ending quarter to make them shorter. Assemble them in the shape of a goalpost on the parchment paper. Dip them into the yellow chocolate and place back down. Using a piping pen, outline the goalpost again with more chocolate to hold it all together. Freeze for 15 minutes.
11
To assemble the cupcakes, add your chocolate strawberry footballs to your grass frosting and insert a pretzel goalpost. Enjoy!
Ingredients
Cupcake Ingredients
1 1/2 cups Almond Flour
1/2 cup Oat Flour
1/2 cup Plain Greek Yogurt
1/2 cup Coconut Sugar
1/3 cup Extra Virgin Olive OilCan also sub in coconut oil
2 Eggs
2 tsp Cinnamon, Ground
1 tsp Vanilla Extract
1 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
Chocolate Covered Strawberry Football Ingredients
1 cup StrawberriesWashed and dried
1 cup Baking Chocolate ChipsMelt with 1/2 tsp coconut oil
1/2 cup White ChocolateMelt with 1/4 tsp coconut oil
Pretzel Goalpost Ingredients
1 cup Gluten-Free Pretzel Sticks
1 cup White ChocolateMelt with 1/2 tsp coconut oil
1/2 tsp Turmeric Powder
Green Grass Frosting Ingredients
1/2 cup Butter, Unsalted
2 cups Powdered Sugar
2 tsp Vanilla Extract
2 Tbsp Milk
6 pinch Green Food Color
Directions
1
Preheat oven to 350F.
2
In a large bowl, mix together the eggs, Greek yogurt, coconut sugar, coconut oil, and vanilla.
3
Add in the almond flour, oat flour, cinnamon, salt, baking powder and baking soda and combine.
4
Pour the batter into a 12-cup silicone muffin tray.
5
Sprinkle the tops with maple sugar.
6
Bake for 20-25 minutes, or until the muffins reach in internal temperature of 205F (we use a handheld baking thermometer).
7
To make the frosting, cream the butter in a stand mixer and add the powdered sugar, vanilla extract, and milk. Once smooth, add your plant-based food color and mix again.
8
Pipe the frosting onto the cupcake with a grass piping tip (it has a bunch of little holes).
9
To assemble your chocolate covered strawberry footballs, line a baking sheet with parchment paper. Dip the strawberries into the milk chocolate and set in the fridge for 5 minutes to harden. Then with a piping pen, use your white chocolate to draw the lines in the strawberry to resemble a football.
10
To assemble your chocolate covered pretzel goalpost, line a baking sheet with parchment paper. Take 4 pretzel sticks, and cut off the ending quarter to make them shorter. Assemble them in the shape of a goalpost on the parchment paper. Dip them into the yellow chocolate and place back down. Using a piping pen, outline the goalpost again with more chocolate to hold it all together. Freeze for 15 minutes.
11
To assemble the cupcakes, add your chocolate strawberry footballs to your grass frosting and insert a pretzel goalpost. Enjoy!
