Instructions: Adjust oven rack to center of oven. Heat to 325 degrees. Line muffin pans with baking cups; set aside. In a medium bowl, sift together flour, baking powder, salt, and baking soda; set aside.

In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, 3 to 5 minutes. With mixer running, add eggs and vanilla extract; beat until combined.

With mixer on low speed, add 1 cup reserved flour mixture; mix until combined. Add 1/2 cup buttermilk; combine. Alternate adding flour mixture and buttermilk, ending with flour, until each has been entirely incorporated.

Divide batter evenly between baking cups. Bake until light golden brown and a cake tester inserted into middle comes out clean, about 25 to 30 minutes. Rotate pans half way through baking. Transfer pans to a wire rack to cool.

Make the Seven Minute Frosting: In a heat-proof bowl, combine egg whites, sugar, corn syrup, cream of tartar, and 5 tablespoons cold water. Set bowl over a pot of rapidly boiling water. Using a handheld electric mixer, beat mixture on medium-low speed for 4 minutes. Beat on high speed for 3 minutes more or until soft peaks form. Remove from heat; add vanilla. Continue beating until glossy and spreadable, 3 to 5 minutes more. Use frosting immediately.

Frost cupcakes with seven-minute frosting. Immediately after frosting cupcakes, lightly press the edge of a 4-inch diameter bowl into frosting to mark 1 curve on each side.

Using the curves as a guide, decorate cupcakes by placing licorice pieces on top of marked curves to form V shapes that simulate the laces on a baseball.

This recipe yields 12 extra-large or 24 standard-size cupcakes.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.