Football Cupcakes

Ingredients

• Makes about 3 dozen

• 3 ounces white candy coating, coarsely chopped, divided
• 2/3 cup creamy peanut butter
• 1/2 cup confectioners' sugar
• 3 teaspoons vanilla extract
• 2/3 cup crushed granola cereal with oats and honey
• 6 ounces semisweet chocolate, chopped
• 2 tablespoons shortening
• 2 cans (16 ounces each) vanilla frosting, divided
• Green paste food coloring
• 36 cupcakes of your choice

Directions

• In a microwave, melt white candy coating at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in peanut butter until smooth. Add the confectioners' sugar, vanilla and cereal. Chill for 2-3 hours or until easy to handle.
• Shape into 1-in. balls; form each ball into football shape and set aside. In a microwave, melt chocolate and shortening; stir until smooth. Dip footballs in chocolate; allow excess to drip off. Place on a wire rack over waxed paper; let stand until set, about 30 minutes.
• Pipe frosting laces onto footballs. Tint remaining frosting green, using a #233 or #234 tip, pipe grass over cupcakes. Just before serving, insert a toothpick into each football. Insert toothpick into cupcake to position football.