These cupcakes will be an all-star winner!
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Candy-coated milk chocolate pieces |
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Posterboard (14x11-inch) paper |
Heat oven to 350°F. Grease and flour 8 (6-ounce) custard cups; set aside.
Combine flour, baking powder and salt in large bowl; set aside.
Combine sugar and 6 tablespoons butter in large bowl; beat at medium speed until creamy. Add eggs and vanilla; continue beating until well mixed. Reduce speed to low; add flour mixture alternately with 1/2 cup milk, beating well after each addition. Stir in chocolate chips.
Divide batter evenly among prepared custard cups. Bake for 20 to 23 minutes or until toothpick inserted near center comes out clean. Cool on wire racks 5 minutes. Loosen edge of cupcake by running knife around inside edge. Carefully remove cupcake from custard cups. Cool completely.
Combine powdered sugar, 2/3 cup butter and enough milk for desired frosting consistency in large bowl. Beat at medium speed, scraping bowl often, until smooth and creamy. Reserve 1/2 cup frosting.
Divide remaining frosting into small bowls for as many colors as desired. Stir 1 to 2 drops food color into each bowl; mix well. If necessary, cut top of cupcakes off so surface is flat. Place cupcakes onto serving platter, flat-side down. Frost rounded side of each cupcake with desired color frosting; smooth frosting.
Fit pastry bag with small hole decorator tip; fill with reserved white frosting. Starting at center top of cupcake, pipe five radiating lines over top and down sides of cake (to look like seams in baseball cap). Place 1 candy-coated chocolate piece at center top.
Cut 8 (3 1/2-inch) circles from paper; write names on brims, if desired. Place circles halfway under cupcakes, forming hat brims.
Recipe Tip
Use custard cup to draw circles on paper for hat brims.
Recipe Tip
Batter can be baked in baking cup-lined muffin pan. Prepare and bake as directed. Remove baking cup liners; frost and decorate as desired. 12 cupcakes
