INGREDIENTS

INSTRUCTIONS

Prepare Rich Chocolate Cake (see recipe) as directed for 36 cupcakes.
Bake and cool as directed. Prepare Decorating Butter Cream (see
recipe). Remove 1 1/4 cups butter cream. Tint one-third black,
one-thitd red and leave one-third white. Cover each with plastic wrap
and reserve for decorating tops of cupcakes. Divide remaining butter
cream into thirds. Tint one-third orange, one-third yellow and leave
one-third white. Frost 12 cupcakes with orange buttercream, frost 12
cupcakes with yellow buttercream, frost 12 cupcakes with white
buttercream. Spoon reserved black, red and white butter creams into
decorating bags, each fitted with a small writing tip (1/16 inch
opening each). Pipe black butter cream on each orange cupcake to
resemble a basketball. Pipe red butter cream on each white cupcake to
resemble a baseball. Pipe white butter cream on each yellow cupcake  to
resemble a tennis ball. Makes 36 cupcakes.  Recipe by: Good
Housekeeping magazine -- June 1996  Posted to MC-Recipe Digest V1 #843
by essie49@juno.com (Ethel R  Snyder) on Oct 13, 1997

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