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Father’s Day Cupcakes

Father’s Day Cupcakes




26 to 28 cupcakes


40 minutes


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  • 1 cup water
  • 1/2 cup cocoa powder
  • 1/2 cup dark chocolate chips
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1-1/2 teaspoons Fleischmann's® Baking Powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 2/3 cup Mazola® Corn Oil
  • 2 eggs
  • 2 teaspoons pure vanilla extract

Blue Buttercream Icing

  • 1-1/2 cups butter OR margarine, softened
  • 1/4 cup plus 2 tablespoons Crown® Lily White® Corn Syrup
  • 2 tablespoons pure vanilla extract
  • 1/4 teaspoon salt
  • 9 cups powdered sugar
  • 1/3 to 1/2 cup milk
  • 4 - 6 drops blue food colouring
  • 6 white, yellow, pink sugar sheets
  • writing icing, your colour choice



  1. Preheat oven to 350ºF. Grease 26 to 28 cup cake tray (2-1/2 inch) or line with paper liners.
  2. Combine water and cocoa powder in a small saucepan over medium-low heat. Stir until smooth and bring to a boil. Remove from heat and stir in chocolate chips until melted. Set aside to cool.
  3. Whisk together flour, sugar, baking powder and salt in a large mixer bowl. Add buttermilk, oil, eggs and vanilla, mix for 1 to 2 minutes on medium speed or until smooth. Add cooked melted chocolate mixture and continue mixing for 1 minute or until well blended.
  4. Portion batter evenly into baking cups, filling each approximately two-thirds full. Bake for 18 to 20 minutes or until a wooden pick inserted in the center comes out clean. Remove from oven. Remove cupcakes from pans and allow to cool completely on wire racks before frosting.
  5. For frosting: Beat butter, corn syrup, vanilla and salt in a large mixing bowl until light and creamy. Gradually add powdered sugar and 1/3 cup milk until fluffy, adding additional milk as needed to reach desired spreading consistency, add drops of blue food colouring. Pipe frosting generously onto cupcakes with a pastry bag and decorative tip. Using sugar sheet cut into 1 inch strip. To create the collar simply fold in the left and right corners to overlap. To make the tie, cut out a tie shape from the pink and yellow sugar sheets and decorate with dots using writing icing.


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