To honor the school team, I've baked cupcakes and cookies. The cupcakes are chocolate sour cream with buttercream frosting and soccer rings. The cookies are vanilla almond sugar cookies with royal icing and sugar soccer balls. Like soccer, baking season never ends.
Chocolate Sour Cream Cupcakes
1 (18 ounce) box Dark Fudge cake mix (cake mixes have been downsized, so measure enough from a second cake mix to make up the difference)
1 1/3 cup water, room temperature
1/4 cup vegetable oil
3 large eggs
8 ounces sour cream
1 cup all purpose flour
1 cup granulated sugar
3/4 teaspoon salt
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons instant coffee
Preheat oven to 325 degrees F. Prepare cupcake pans with paper liners. In a large bowl, add cake mix, flour, sugar, and salt. Stir with a whisk to blend. Dissolve coffee granules in water. Add oil, eggs, sour cream, vanilla extract, and dissolved coffee to dry ingredients. Mix on low speed for one minute, scrape bowl and continue mixing for two more minutes. Spoon into prepared pans. Bake for about 18 minutes, or until cake tests done with a toothpick. Allow to cool before frosting.