Barca Cupcakes

I`m a hugeeee sOccer lover...I must admitt....sO last wenesday my team pass to the finals of the Campions League sO I decided tO celebrete that wiith cupcakes :) 


For the cupcakes I decided to use a red velvet recipe and a simple buttercream for the frosting. 


Barca Cupcakes 

Red Velvet cupcakes 

• 2 tablespoons unsweetened cocoa powder
• 2 ounces red food coloring
• 1 cup buttermilk
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup of butter 
• 1 1/2 cups white sugar
• 2 eggs
• 2 1/2 cups all-purpose flour, sifted
• 1 1/2 teaspoons baking soda
• 1 teaspoon white vinegar

Directions

1. Line cupcake tins . Preheat oven to 350 degrees F (175 degrees C). 
2. Make a paste of cocoa and food coloring. Set aside.
3. Combine the buttermilk, salt and 1 teaspoon vanilla. Set aside. In a large bowl, cream together the butter  and 1 1/2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the cocoa mixture. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. Stir together baking soda and vinegar, then gently fold into the cake batter.
4. Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. Allow to cool completely before frosting. 

Buttercream 

• Put 2 sticks of butter
•  2 tablespoons milk
•  1 teaspoon vanilla 
•  4 cups powdered sugar. 
• 1 tbs of light corn syrup

1. Beat butter, milk and vanilla on low speed until well blended. 
2. Add powdered sugar and beat on medium for about 3 minutes. 
3. Add enough corn syrup to achieve desired consistency and beat about 2 minutes, adding more syrup as needed.(More syrup makes a more spreadable consistence) 
4. Divide the frosting and colored them with red, yellow and blue colorant. 
5. Frost cupcakes or pipe frosting on with a large piping tip. 
6. Add Sugar sprinkles and top with a soccer ball made of chocolate.