A Hole in One – Golf Cupcakes

Better Homes and Garden’s Recipe

Father’s Day Golf Cupcakes

Makes: 12 servings

Ingredients:

• 1 recipe Best Chocolate Cupcakes (see below)
• 1 package purchased vanilla frosting, or 1 recipe Creamy Vanilla Frosting (see below)
• Golf tee
• Golf Ball

Score big with these golf cupcakes found on BHG.com

 

Directions:

• Bake one batch Best Chocolate Cupcakes. Let cool.
• Use green food coloring to tint purchased vanilla frosting or Creamy Vanilla Frosting. With a pastry bag and narrow decorating tip, create thin blades of grass with upward strokes.
• For the cupcake toppers, hot-glue the golf balls to new, clean golf tees. Stick the toppers in the middle of each cupcake just before serving.

For the Best Chocolate Cupcakes

Ingredients:

• 3 eggs
• 6 ounces bittersweet chocolate, chopped
• 1/2 cup butter, cut into pieces
• 3 tablespoons creme de cacao
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup sugar
• 1 teaspoon vanilla

Directions:
Separate eggs. Allow egg yolks and whites to stand at room temperature for 30 minutes. Meanwhile, in a medium saucepan combine the 6 ounces chocolate and the butter. Cook and stir over medium heat until melted. Remove from heat. Stir in creme de cacao; cool.
Grease and flour twelve 2-1/2-inch muffin cups (or line with paper bake cups or parchment paper squares)*. In a small bowl stir together flour, baking powder, and salt. Set aside.

Preheat oven to 350 degrees F. In a large mixing bowl beat egg yolks and sugar with an electric mixer on high speed about 3 minutes or until thick and lemon color. Beat in chocolate mixture and vanilla. Add flour mixture, beating just until combined; set aside.
Wash beaters thoroughly. In a medium bowl beat egg whites on medium to high speed just until stiff peaks form (tips stand straight). Stir a small amount of the beaten egg whites into chocolate mixture to lighten. Fold in the remaining beaten egg whites.
Spoon batter into the prepared muffin cups, filling each about two-thirds full.
Bake for 15 to 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on a wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
Place Frosting into a pastry bag fitted with a medium star tip. Pipe long stars of frosting onto tops of cupcakes. Sprinkle with additional chopped chocolate. Makes 12 (2-1/2-inch) cupcakes.

 

Creamy Vanilla Frosting

Ingredients:

• 1/3 cup shortening
• 1 teaspoon vanilla
• 1 1/2 cups powdered sugar
• 2 teaspoons milk
• Milk

Directions:
In a large bowl combine shortening and vanilla. Beat with an electric mixer on medium speed for 30 seconds. Gradually beat in 3/4 cup powdered sugar. Beat in 2 teaspoons milk. Gradually beat in 3/4 cup additional powdered sugar. If necessary, beat in additional milk, 1 teaspoon at a time, to make a frosting of piping consistency.

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The Arnold Palmer drink

Cheers! Golfer Arnold Palmer lifts a glass of his namesake: half tea, half lemonade.

The man himself sets the record straight in an entertaining new 30 for 30 short, “The Arnold Palmer.”

“My wife made a lot of iced tea for lunch, and I said, ‘Hey babe, I’ve got an idea.’ You make the iced tea and make a big pitcher, and we’ll just put a little lemonade in it and see how that works. We mixed it up, and I got the solution about where I wanted it and I put the lemonade in it. I had it for lunch after working on the golf course. I thought, ‘Boy, this is great, babe. I’m going to take it when I play golf. I’m going to take a thermos of iced tea and lemonade.’ “

Palmer goes on to tell the story about how he was in a Palm Springs restaurant, ordered the drink to his specifications and was overheard by a woman sitting nearby. “I want an Arnold Palmer,” she told the waitress. “I want what he ordered.”

With that, a mixed drink was named and a legendary golfer extended his influence beyond the course. Ten years ago, the rights to the drink were sold to AriZona Beverage Co. Sales exceeded $100 million in 2010.

This was featured in the USA Today article by Chris Chase.