2 tubs of Betty Crocker ready made vanilla buttercream
Instructions
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!
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2014/09/rainbow-pinata-cupcakes.html