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Hole-in-One Father’s Day Cupcakes
Hole-in-One Father’s Day Cupcakes
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Prep Time:
1 hour
Total Time:
1 hour 45 minutes
Indulge Dad this Father's Day with homemade chocolate cupcakes topped with creamy vanilla frosting. Get the kids involved for a special touch. For a non-chocolate option, try yellow or white cake bases.
Ingredients:
  • 2 cups Gold Medal™ all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 cup hot water
  • 2/3 cup unsweetened baking cocoa
  • 3/4 cup shortening
  • 1 1/2 cups granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 6 cups powdered sugar
  • 2/3 cup butter or margarine, softened
  • 1 tablespoon vanilla
  • 3 to 4 tablespoons milk
  • 3 graham cracker squares, crushed
  • About 1/3 cup Betty Crocker™ Decorating Decors green candy sprinkles
  • 24 colored straws
  • Colored paper and tape
  • 24 white gum balls or other round white candies
Instructions:
  • Preheat oven to 350°F and line 24 regular-size muffin cups with paper baking cups.
  • Mix together flour, baking soda, salt, and baking powder in a medium bowl. In a separate small bowl, dissolve cocoa in hot water; set aside.
  • In a large bowl, use an electric mixer to blend the shortening for 30 seconds on medium speed. Slowly incorporate the granulated sugar, adding about 1/4 cup at a time, ensuring to mix well after each addition. Continue mixing for 2 more minutes. Add eggs one by one, mixing well after each addition. Stir in 1 teaspoon of vanilla. On low speed, gradually mix in the flour mixture (about a third at a time) and the cocoa mixture (about half at a time) until just combined.
  • Spoon batter into muffin cups, filling each two-thirds of the way.
  • Bake for 20-25 minutes until toothpick inserted in center comes out clean. Allow cupcakes to cool for 5 minutes before transferring to cooling racks. Let them cool completely for about 30 minutes.
  • Combine powdered sugar and butter in a large bowl, using a spoon or electric mixer on low speed. Add 1 tablespoon of vanilla and 3 tablespoons of milk. Slowly mix in more milk until frosting is smooth and spreadable. Frost the cooled cupcakes.
  • Sprinkle each cupcake with 1/2 teaspoon graham cracker crumbs on one side for "sand," and generously sprinkle 1/2 teaspoon green sprinkles on the other side for "grass."
  • Cut straws into 3 1/2-inch lengths. Cut colored paper into flags. Attach a flag to one end of each straw piece and insert into cupcake. Press a gum ball into each cupcake to create a golf ball topping.

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