Do we have any Chicago Bears fans in the house?? For football season, you HAVE to make these Chicago Bears Cupcakes for the next game! The recipe isn’t easy, but the cupcakes are very cool and your guests will appreciate the effort!
The instructions that I have here are cupcakes made from scratch, but if you need to make these in a pinch, use some coupons and pick up some boxed cake mix and frosting. That will allow you to skip all the way to creating the Bears logo!
When you make your Chicago Bears cupcakes logo, I highly recommend printing out a copy of my image (already attached to the printable recipe below) and using it to detail your design. It is easiest if you grab some waxed paper, place the image under the waxed paper and copy the logo with icing right on top. Let it dry there and voila!
I have been a die hard Chicago Bears fan since the Super Bowl Shuffle (you know you still sing “My name is sweetness and I like to dance…” in your head whenever you hear about the Super Bowl Shuffle!), so it is my pleasure to share these with you! I hope they are a hit at your next gathering!
Ready for more deliciousness? Read more of my recipes!
Chicago Bears Cupcakes – Football Should Be So Sweet!
- 1 3/4 cup flour
- 2 cup sugar
- 1 cup cocoa
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp salt
- 2 eggs
- 1 cup whole milk
- 1/2 cup oil
- 2 tsp Vanilla
- 1 cup boiling water
- 1 cup soft unsalted butter
- 4 cups powder sugar
- 4 Tbsp heavy whipping cream
- 2 egg whites
- 1 cup powder sugar
- 1/2 tsp cream of tartar
- orange and blue gel food coloring
- Preheat oven to 350 degrees.
- Mix the flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl.
- In a separate bowl add the eggs, whole milk, oil, and vanilla.
- Add the bowl containing the eggs mixture to the bowl holding the dry ingredients and mix together.
- Beat for 3 minutes on medium or longer if mixing by hand.
- Slowly add the boiling water starting with a small amount then pour in the remaining boiling water. (The batter may be a little runny.)
- Scoop batter into cupcake paper liners until 3/4 full.
- Bake at 350 degrees for 20-25 minutes.
- Remove from oven and allow to cool completely.
- Cream the butter and powder sugar until it looks light and creamy.
- If it doesn't cream well, add several drops of the heavy whipping cream until it creams.
- Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon it is ready if not - Add more powder sugar 1/2 cup at a time and mix well.
- Test to make sure that the frosting can make and hold a stiff peak.
- When ready, scoop the frosting into a pastry bag with a 13 inch tip.
- Twist the open end of the pastry bag to push the frosting to the tip.
- Frost the cupcakes from the outside edge to the center of the cupcake.
- Combine 2 egg whites, 1 cup powdered sugar and 1/2 tsp cream of tartar in a mixing bowl and mix on medium speed for 4 minutes.
- If icing is not stiff enough add 1/4 cup powder sugar.
- Once ready, spoon the icing into three bowls.
- Add several drops of orange gel food coloring in the first bowl of icing, stirring well to mix the color.
- Add several drops of blue gel food coloring in the second bowl of icing, stirring well to mix color.
- The third bowl remains white.
- Spoon the icing into three pastry bags with #5 tips (each color will have their own bags with tips)
- Print the image of the Bears logo pictured above.
- Place wax paper on top so that you can see through and use this image as a guide.
- Using a small pastry bag, fill with the blue royal icing and a #2 tip. Start by outlining the image first.
- After the blue outlining is dry, outline again in white, allow the white to dry.
- Fill in the "C" with the orange icing.
- Allow to dry for 5-10 hours.
- If the image is dry, it will have a hard feeling not allowing you to push in on it.
- Once dry, gently peel the wax paper off of the back and place on the "C" on the center of the frosted cupcake.