For the recipe Pinata Cupcakes
|110 g||Unsalted butter at room temperature|
|110 g||Caster Sugar|
|1 tsp||Dr. Oetker Madagascan Vanilla Extract|
|110 g||Self-Raising Flour|
|50 g||Dr. Oetker Bright and Bold 4-Cell|
|400 g||Dr. Oetker Vanilla Buttercream Style Icing|
Pre-heat oven to 180°C (160°C /Gas Mark 4). Place the Baking Cases into a bun tin.
Cream together the butter and sugar until light and fluffy.
Gradually beat in the eggs and Vanilla Extract, if the mixture starts to curdle, add a little flour.
Fold in the remaining flour with a metal spoon.
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.
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.
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.
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!
|Per Serving||Per 100 g / ml|
|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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