I decided to make some pinata cupcakes. Pinata cakes have been made before of course, indeed google is full of them, but to make mine stand out I decided to try and make mine stand out from the cupcake crowd.
Firstly, I added some extra colour to mine by dipping the base of each cupcake in some melted white chocolate and then rolling them in hundreds and thousand sprinkles. Once set, I filled each cupcake with my surprise element by coring a hole out of each cake and filling them up with chocolate smarties, and then covering them back over with the sponge. I wanted the cakes to look pretty, colourful and fun so I thought that multi coloured rainbow buttercream swirls would look great on my cakes. So I divided my buttercream up into 5 portions, added a different food colour gel to each one and once i had my 5 colours i put them into my piping bag and as i piped different coloured swirls appeared. Tah daaaaah my Rainbow Pinata Cupcakes were complete.
I think these look great for a celebration and here is how I made them
- 200g unsalted butter
- 200g caster sugar
- 170g self raising flour
- 30g cocoa powder
- 4 eggs
- 200g white chocolate
- hundreds and thousands sprinkles
- mini smarties - approx 12 mini sized boxes
- 5 food colouings of your choice
- 2 tubs of Betty Crocker ready made vanilla buttercream
- Pre heat the oven to 180oC / 160oC (fan)
- Line your muffin tin with 12 cake cases
- Cream the butter and sugar together for about 5 minutes, until pale and soft
- Add the eggs and s spoonful of the flour and beat for a few more minutes until light and airy
- Fold in the remaining flour and cocoa powder
- Divide between your paper cake cases
- Cook in the oven for appox 20 minutes until cooked right through
- Remove from the oven and allow to cool
- While cooling, prepare the buttercream, by dividing it into 5 bowls and adding some food colouring to each bowl. I kept my colours quite pale/pastel like, but if you want to go brighter then add more food colouring
- Then take your piping bags (you will need 2), and spoon in the coloured buttercream alternately until all used up
- Put to one side
- Melt the white chocolate, and then with your now cooled cupcakes, dip the bottom of each one and cover the sides with the melted chocolate and then roll/sprinkle the hundreds and thousands on to them. Place on some greaseproof paper
- Once they have all been decorated, place into the fridge for abut 30 minutes to set
- After this time, remove and cut a small and deepish hole, taking care not to break through the bottom of the sponge,. Fill the hole with your mini smarties and then cover over with the pieces of sponge
- Then simply pipe your buttercream into swirls on to the top of each cupcake.
- At this point I popped my cupcakes back in the fridge for an hour to allow the buttercream to firm up
- Then simply serve when ready and enjoy seeing the look of surprise and glee on your guest cake eaters faces!
These little pinata cupcakes were such fun to make and when I showed them to my boys, their little gasps of “wow Mummy!” , made making them worth while, and made me smile. They would be perfect for parties and they are not very hard to make, just a little fiddly but the fiddliness is worth the end result.
in collaboration with Betta Living
but the recipe is my own and created soley by me