Tennis Ball Cupcakes

Use yellow pastel baking cups and light colored cake to score match points at a team party or with your favorite tennis enthusiast.

What you need:

Reynolds® Baking Cups (Yellow Pastel)
1 package (18.25 ounces) yellow cake mix
Reynolds Cut-Rite Wax Paper
1 container (16 oz.) ready-to-spread white frosting
Yellow nonpareils -- available at most supermarkets
Recommended: #3 decorating tip

Instructions:

PREHEAT oven to 350°F.

PLACE Reynolds Baking Cups in muffin pans; set aside.

PREPARE cake mix following package directions for 24 cupcakes. Spoon cake batter into baking cups.

BAKE following package directions (17 to 23 minutes). Cool.

LINE your counter with Reynolds® Cut-Rite® Wax Paper so clean-up will be simple.

PLACE yellow nonpareils on a small plate or in a shallow bowl.

SPREAD the top of each cupcake with white frosting and, while the frosting is still moist, dip the frosted cupcake in nonpareils to cover entire top. If areas are not covered, sprinkle more nonpareils over the top and press gently to cover completely.

PIPE markings onto the tennis ball using a #3 tip. It may be easiest to accomplish if you think of it as a rounded hill shape.

Reynolds Kitchens Tip: MAKE FROSTING SMOOTHER

Use a small spreader. Dip the spreader into a bowl of warm water (keep it nearby). Gently shake off the excess. Frost as usual…or try a little more decorative swirl!

Reynolds Kitchens Tip: EASY CLEANUP

Use Reynolds® Cut-Rite® Wax Paper to catch excess sprinkles, chopped nuts and coconut. Cleanup is simple and there are no sticky messy countertops when you are done.