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Pinata Cupcakes

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

12 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
Medium Eggs (2x)
tsp Dr. Oetker Madagascan Vanilla Extract
110 g Self-Raising Flour
tsp Salt (1/2 a teaspoon)
1 g Dr. Oetker Baking Powder (1/2 a teaspoon)
tablespoon Whole Milk (optional)

To decorate:

50 g Dr. Oetker Bright and Bold 4-Cell
100 g Dr. Oetker Unicorn Chips
125 g Unsalted Butter cubed and cold
250 g Icing Sugar sifted
Dr. Oetker Bright Red Gel Food Colour 1 - 2 tsp
Dr. Oetker Sunshine Yellow Gel Food Colour 1 - 2 tsp
Dr. Oetker Lime Green Gel Food Colour 1 - 2 tsp
Dr. Oetker Ultra Violet Gel Food Colour 1 - 2 tsp

Preparation

Preparation

1

For the cupcakes

Using an electric hand-whisk, beat the butter and sugar together until pale and fluffy. Whisk in the eggs one at a time, scraping down the sides of the bowl after each addition. Add the vanilla extract, flour, salt, and baking powder, then whisk until just combined. If you desire a lighter texture, then add the milk at this stage. Spoon the mixture into the cupcake cases, filling the cases to 1/2 way up

2

Bake for 15-20 minutes, until the cakes have risen and a skewer inserted into the middle of each cake comes out clean. Leave to cool on a wire rack before moving on to the next step

3

To decorate

Once the cakes have cooled, take a sharp knife and cut a 1" deep circle into the top centre of each cupcake. Chop the middle off the piece of cupcake which has been removed so it can lie flat back on top of each cake once the hole is filled. Fill each hole with a teaspoon of Dr. Oetker Sprinkles and Dr. Oetker Unicorn Chips, and place the lid of the cupcake flat on top

4

To make the buttercream, whisk the butter until soft and creamy. Gradually add the icing sugar, whisking all the time, until the mixture is thick and smooth. Divide the buttercream between 3 bowls and add a different food colouring to each bowl. Stir the colour gel thoroughly until it's a uniform colour and transfer the buttercream mix into a piping bag. Pipe a circle of buttercream onto each cupcake, starting from the outside of the cake and working inwards in a spiral shape. Use Dr. Oetker sprinkles to finish and serve

Nutritional Information For the recipe Pinata Cupcakes

Per serving Per 100g/ ml
Energy 1543kJ
368kcal
2055kJ
490kcal
Fat 19g 25g
Carhohydrate 48g 64g
Protein 1.1g 1.5g