Pinata Cupcakes

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Whilst impressive to the eye, these fun and vibrant cupcakes are so simple to make that even the kids can get involved!

16 Portions

Easy 30 Minutes

Ingredients

Ingredients

For the recipe  Pinata Cupcakes

For the cupcakes:

110 g Unsalted Butter at room temperature
110 g Caster Sugar
2 Medium Eggs
1 tsp Dr. Oetker Madagascan Vanilla Extract
110 g Self-Raising Flour

To decorate:

50 g Dr. Oetker Bright and Bold 4-Cell
400 g Dr. Oetker Vanilla Buttercream Style Icing

preparation

Preparation

Step 1: Pre-heat oven to 180°C (160°C /Gas Mark 4). Place the Baking Cases into a bun tin. 

Step 2: Cream together the butter and sugar until light and fluffy. 

Step 3: Gradually beat in the eggs and Vanilla Extract, if the mixture starts to curdle, add a little flour. 

Step 4: Fold in the remaining flour with a metal spoon. 

Step 5: Place spoonfuls of the mixture into the baking cases and bake for 15 - 20 minutes until well risen and firm to the touch. Remove from oven, leave to cool on a cooling rack. 

Step 6: Take a sharp knife and cut a circle out of the top of each cake at an angle about 1cm (½ inch) from the edge. Chop the middle off the pieces off the circle of sponge to it is flat.

Step 7: Pour the bright and bold sprinkles into a bowl and mix together. Place a spoonful of sprinkles in the hole you’ve cut out of each cupcake. And place the circle of sponge back on top.

Step 8: Place the Vanilla Buttercream in a piping bag fitted with a star nozzle, and pipe a buttercream swirl on the top of each fairy cake. Sprinkle the Bright and Bold Sprinkles over the top of the buttercream to finish! 

Nutritional Information for the recipe Pinata Cupcakes

Per Serving Per 100 g / ml
Energy 938 kJ
224 kcal
1679 kJ
401 kcal
Fat 10.45 g 18.66 g
Carbohydrate 30.97 g 55.31 g
Protein 1.59 g 2.83 g

preparation

Preparation

Step 1: Pre-heat oven to 180°C (160°C /Gas Mark 4). Place the Baking Cases into a bun tin. 

Step 2: Cream together the butter and sugar until light and fluffy. 

Step 3: Gradually beat in the eggs and Vanilla Extract, if the mixture starts to curdle, add a little flour. 

Step 4: Fold in the remaining flour with a metal spoon. 

Step 5: Place spoonfuls of the mixture into the baking cases and bake for 15 - 20 minutes until well risen and firm to the touch. Remove from oven, leave to cool on a cooling rack. 

Step 6: Take a sharp knife and cut a circle out of the top of each cake at an angle about 1cm (½ inch) from the edge. Chop the middle off the pieces off the circle of sponge to it is flat.

Step 7: Pour the bright and bold sprinkles into a bowl and mix together. Place a spoonful of sprinkles in the hole you’ve cut out of each cupcake. And place the circle of sponge back on top.

Step 8: Place the Vanilla Buttercream in a piping bag fitted with a star nozzle, and pipe a buttercream swirl on the top of each fairy cake. Sprinkle the Bright and Bold Sprinkles over the top of the buttercream to finish! 

Nutritional Information for the recipe Pinata Cupcakes

Per Serving Per 100 g / ml
Energy 938 kJ
224 kcal
1679 kJ
401 kcal
Fat 10.45 g 18.66 g
Carbohydrate 30.97 g 55.31 g
Protein 1.59 g 2.83 g

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