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Pinata Cupcakes

16 Portions
Easy
60
Whilst impressive to the eye, these fun and vibrant cupcakes are so simple to make that even the kids can get involved!
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Ingredients

For the cupcakes
110 gUnsalted butter at room temperature
110 gCaster Sugar
2Medium Eggs
1 tspDr. Oetker Madagascan Vanilla Extract
110 gSelf-Raising Flour
To decorate
50 gDr. Oetker Bright and Bold 4-Cell
400 gDr. Oetker Vanilla Buttercream Style Icing
Picture - Dr. Oetker Madagascan Vanilla Extract
Picture - Dr. Oetker Vanilla Buttercream Style Icing
1

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

2

Cream together the butter and sugar until light and fluffy. 

3

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

4

Fold in the remaining flour with a metal spoon. 

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. 

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.

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.

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!