Another Great Big Top Cupcake Recipe

By Big Top Cupcake on Aug 26, 2009 in Big Top Cupcake, Cupcakes

Do you know any Big Top Cup­cake eating gol­fers?  I sure do!  To cele­brate the best part of the sea­son to golf, I deci­ded to whip up some Golf Course cup­ca­kes with my Big Top Cup­cake.  They taste great and are easy to make!   Just follow the recipe below (I got it online!).

Ingre­dients (Makes 24)
–Yellow But­ter­milk Cup­ca­kes (make with the Big Top Cup­cake of course!)
–Swiss Merin­gue But­terc­ream for Cupcakes
–1 to 2 cups green san­ding sugar
–18 round white candies
–1/2 cup graham crac­ker crumbs (3 to 4 sheets finely ground in a food processor)
Direc­tions
First, using an off­set spa­tula, spread each cup­cake with a smooth layer of but­terc­ream fros­ting (mmmm!). Next, pour the green san­ding sugar into a small or medium bowl. Dip the tops of fros­ted cup­ca­kes in the sugar, and then sprin­kle more on top to coat them completely.
To create the put­ting greens, make flags: Cut out lengths (3 to 4 inches) from white rib­bon. Fold each length around one end of a woo­den ske­wer, and adhere fol­ded sides together with hot glue or double-sided tape. Cut rib­bon into a trian­gle shape, and plant the ske­wer into a cup­cake. Place a small white candy “ball” near the flag.
To create sand traps, spoon about 1 teas­poon graham-cracker crumbs in the cen­ter of each of 6 cup­ca­kes. With your thumb, make an inden­ta­tion in the middle of each pile of crumbs, shif­ting it to one side to form a stee­per side or to form an irre­gu­larly sha­ped trap. Refri­ge­rate 30 minu­tes to allow fros­ting to set.
Viola!  You have Big Top Golf Course cup­ca­kes for your favo­rite late-summer/early fall golfer

Ingre­dients (Makes 24)

  • Yellow But­ter­milk Cup­ca­kes (make with the Big Top Cup­cake of course!)
  • Swiss Merin­gue But­terc­ream for Cupcakes
  • 1 to 2 cups green san­ding sugar
  • 18 round white candies
  • 1/2 cup graham crac­ker crumbs (3 to 4 sheets finely ground in a food processor)

Direc­tions

First, using an off­set spa­tula, spread each cup­cake with a smooth layer of but­terc­ream fros­ting (mmmm!). Next, pour the green san­ding sugar into a small or medium bowl. Dip the tops of fros­ted cup­ca­kes in the sugar, and then sprin­kle more on top to coat them completely.

To create the put­ting greens, make flags: Cut out lengths (3 to 4 inches) from white rib­bon. Fold each length around one end of a woo­den ske­wer, and adhere fol­ded sides together with hot glue or double-sided tape. Cut rib­bon into a trian­gle shape, and plant the ske­wer into a cup­cake. Place a small white candy “ball” near the flag.

To create sand traps, spoon about 1 teas­poon graham-cracker crumbs in the cen­ter of each of 6 cup­ca­kes. With your thumb, make an inden­ta­tion in the middle of each pile of crumbs, shif­ting it to one side to form a stee­per side or to form an irre­gu­larly sha­ped trap. Refri­ge­rate 30 minu­tes to allow fros­ting to set.

Viola!  You have Big Top Golf Course cup­ca­kes for your favo­rite late-summer/early fall gol­fer.  MMMmmm!

1 Comment(s)

  1. Oh, I loved this recipe! Thanks for posting!Big Top Cup­cake makes the per­fect cupcakes!

    Elysa | Sep 10, 2009 | Reply

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