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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

August 31 2012

Tailgating - Truffle Football Cupcakes

    3 ounces white candy coating, coarsely chopped, divided
    2/3 cup creamy peanut butter
    1/2 cup confectioners' sugar
    3 teaspoons vanilla extract
    2/3 cup crushed granola cereal with oats and honey
    6 ounces semisweet chocolate, chopped
    2 tablespoons shortening
    2 cans (16 ounces each) vanilla frosting, divided
    Green paste food coloring
    36 cupcakes of your choice

In a microwave, melt white candy coating at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in peanut butter until smooth. Add the confectioners' sugar, vanilla and cereal. Chill for 2-3 hours or until easy to handle.
    
Shape into 1-in. balls; form each ball into football shape and set aside. In a microwave, melt chocolate and shortening; stir until smooth. Dip footballs in chocolate; allow excess to drip off. Place on a wire rack over waxed paper; let stand until set, about 30 minutes.
    
Pipe frosting laces onto footballs. Tint remaining frosting green, using a #233 or #234 tip, pipe grass over cupcakes. Just before serving, insert a toothpick into each football. Insert toothpick into cupcake to position football