Need a treat for a team of winning basketball players? This All-Star Team Cupcakes recipe turns everyday peanut butter candies into edible cupcake toppers that make the perfect treat for all the players! With a few easy steps and a pinch of sporty creativity, you can turn these REESE'S Peanut Butter Cup Cupcakes into adorable All-Star Team Cupcakes — the perfect way to celebrate a big win or make a tough loss a little sweeter.
For another basketball-inspired sweet treat, you've got to see this impressive Hershey Basketball Court Cake. Perfect for an end-of-season party!
Prepare Chocolate Cupcakes. Cool completely.
Remove wrapper from desired number of peanut butter cups. (Each player topped cupcake will require 1 snack size peanut butter cup and 1 miniature peanut butter cup). Cut across top and bottom of each snack size peanut butter cup about 1/4 inch from edge to make straight edges. Cut across edge of each miniature peanut butter cup to make straight edge.
Place milk chocolate chips in heavy-duty food storage bag. Microwave at Medium (50%) 30 seconds; knead bag and chips. If necessary, microwave at Medium an additional 10 seconds at a time, kneading bag and chips after each heating, until chips are melted and smooth. Push melted chocolate to one corner of bag; cut off bag corner about 1/4 inch from tip. Use to "glue" player parts together.
Attach straight edge of miniature peanut butter cup to one straight edge of larger peanut butter cup with melted chocolate to form basketball player body. Allow chocolate to set.
Prepare Royal Icing; tint as desired. Decorate players with shirts and shirt numbers. Add facial features, if desired. Allow icing to harden. (If you don't like the design or parts of the design, wait until the icing has hardened and then you can remove without damaging surface of peanut butter cups).
Frost cupcakes. Add basketball player to top of each cupcake. Support player with wooden picks if necessary. (Remember to remove before eating).
Stir together 2-1/4 cups powdered sugar, 2 tablespoons warm water and 1 tablespoon pasteurized dried egg whites (meringue powder). Beat at medium speed of electric mixer until spreadable. Add additional water, 1 teaspoon at a time, if too thick. Divide icing into small bowls for each color desired and tint with food colorings. Transfer icing to pastry bags with desired tip. Cover icings and tips of pastry bags with damp paper towels to keep icing from drying out. (Some garnishes may need a firmer icing to hold their shape. Stir in small amounts of additional powdered sugar to get desired consistency).
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.