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Piñata cupcakes recipe

5 ratings

These buttery vanilla cupcakes look simple from the outside, but hide a fun and colourful filling, piñata-style. Creamy white chocolate buttercream covers bright sprinkles inside - perfect for making with the kids or serving at a birthday party. See method

Makes 12
25 mins to prepare and 25 mins to cook
543 calories / serving
Vegetarian

Ingredients

175g unsalted butter
175g caster sugar
1 tsp vanilla extract
3 eggs
175g self-raising flour, plus extra for dusting
50ml milk
multi-coloured star sprinkles
silver crisp pearl sprinkles
pink and purple hundreds and thousands

For the buttercream

225g unsalted butter, softened
1 tsp vanilla extract
375g icing sugar
25g white chocolate, melted

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
2275kj
543kcal 27%
Fat
30g 43%
Saturates
17g 86%
Sugars
54g 60%
Salt
0.2g 4%

of the reference intake
Carbohydrate 68.5g Protein 3.6g Fibre 0.6g

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Line a muffin tin with 12 paper cases. In a bowl, beat the butter and sugar until light and fluffy. Add the vanilla, then beat in the eggs, one by one, each with a spoonful of flour, until smooth. Fold in the remaining flour, then stir in the milk until just combined. Divide between the cases.

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Bake for 20-25 mins, until risen and a skewer inserted into the middle comes out clean. Cool on a wire rack.

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To make the buttercream, beat the butter in a bowl until pale and creamy, then add the vanilla. Add the icing sugar in 3 stages, beating between each addition, until fully combined. Stir in the melted white chocolate.
Leaving the bases intact, use a teaspoon to remove a little of the sponge from the middle of each cake. Mix the sprinkles together, then spoon about 1 tsp into each hole.
Spoon the icing into a piping bag with a round (1cm) nozzle and pipe a swirl onto each cupcake. Decorate with more of the sprinkle mixture. The iced cupcakes will last for 3 days in a sealed container.

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