These colorful Green Bay Packer CHEESEHEAD cupcakes are the perfect treat for game day!!! Make them in YOUR team colors and start the season off with some fun!
Today is the day!!!! NFL football season starts!!!! Tonight it’s the Packers vs. Seattle (GO PACK GO!!!!!!!), and I had to add some cheese on these fun little cupcakes to make them just perfect!
Wait— what’s inside? That’s what makes these so much fun!!!!!
A little splash of team color hidden in the middle. You can make these in any team colors you want- but if you make them for the Chicago Bears or the Detroit Lions you will need this tutorial here to make your cupcake toppers. 🙂
Here is how we made these: (printable recipe)
- One boxed white cake mix (plus water, oil and eggs to make according to box)
- Green and gold food color gels (or your team colors)
- 2 sticks (1 cup) of salted butter, softened
- 2 sticks (1 cup) of unsalted butter, softened
- 3 cups of powdered sugar
- 1 teaspoon of vanilla (or any flavoring you’d like to add to your frosting)
- 1 bag of Wilton’s candy melts in yellow (if you want cheesehead toppers!!) You will also need little triangle chocolate molds for these.
- Make cake mix as directed on box, and take about 1/4 of the batter and mix it with yellow food color gel.
- Using a cake pop maker or a small mini muffin tin, make 24 small, baked balls of cake in yellow. (click here for pictures of how to make these cake balls)
- Color remaining batter with green food color gel.
- Preheat oven to 350F degrees.
- Spoon a little bit of green batter into 24 cupcake liners placed in muffin tins.
- Place one cake ball in each cavity in the center of the green batter.
- Carefully spoon more green batter over the top of each yellow cake ball, filling each cup only 2/3 to 3/4 full (be careful to not over-fill. That is easy to do when you are focused on covering up that cake ball!)
- Bake at 350F degrees for 15-18 minutes.
- Allow cupcakes to cool completely.
- Make frosting by placing butters, powdered sugar and vanilla in a large bowl and beating on high for 3-4 minutes until light and fluffy.
- Divide frosting in half and color one half gold and the other half green. Place each color in a zip top bag that has been fitted with a decorating tip.
- Pipe yellow icing on 1st followed by green and top with a bit of cheese!!!!!
Yes, that is a tire pressure gauge…..
- Melt yellow candy melts in a microwave-safe bowl, in the microwave, in 30-second increments, stirring in between.
- Put candy melts into a sturdy zip top bag, clip a corner and pipe into triangle candy molds.
- Tap on counter to remove bubbles, and place in the freezer for 5 minutes, or until completely hardened.
- Turn mold upside down and tap on counter to remove chocolate.
- Repeat this process.
- Allow the triangle chocolates to return to room temperature, and use whatever you find handy to put “holes” in your cheese. I used a (cleaned in hot soapy water) tire pressure gauge for mine. Let’s hear it for problem solving in the kitchen!!!!!!
My thoughts: These are just plain fun. I recommend using a cake pop maker for the center circles. It really does take less time and it makes the most adorably round little cake balls. Plus you can make a Polka-Dot cake with it too!!! I hope you get a chance to celebrate your team with these fun and colorful cupcakes!!! IT’S FOOTBALL SEASON!!!!!!
Other fun cupcake recipes you might enjoy: