Rainbow Pinata Cupcakes

Method

1. Preheat your oven to 180°C (160°C / Gas Mark 4) and line a cupcake tray with your cupcake cases.

2. Beat together the butter and caster sugar until light and fluffy (this may take a few minutes)

   • 150g Butter (Unsalted, Softened)
   • 150g Billington's Unrefined Golden Caster Sugar

3. Add the eggs one at a time, with a spoonful of the flour to prevent the mixture from curdling.

   • 3 Eggs (Free Range, Large)
   • 150g Self-Raising White Flour

4. Add the vanilla extract and the remaining flour then continue to mix until all of the ingredients are fully combined.

   • 1 tsp Nielsen Massey Vanilla Extract

5. Spoon the cake batter into each of the cupcake cases. Only fill the cases 2/3 full this will help you achieve an even bake.

6. Bake the cupcakes for 20-25 or until they are golden in colour and firm to touch.

7. Allow the cupcakes to cool on a wire cooling rack whilst you prepare the buttercream.

8. In a mixing bowl, beat together the icing sugar, softened butter and vanilla extract until the texture of your buttercream is light and fluffy. You may require a splash of milk to help loosen the mixture.

   • 80g Unsalted Butter (Softened)
   • 250g Silver Spoon Icing Sugar
   • 1 tsp Nielsen Massey Vanilla Extract

9. Once the cupcakes are fully cooled use a sharp knife to cut a small circle of sponge from the centre of the cupcake. Remove the sponge and fill the centre of each cupcake with enough sprinkles until it reaches the top.

   • 50g Sprinkle Decorations

10. Fill a piping bag with a nozzle and the vanilla buttercream and pipe an even amount on the top of each cupcake covering the hole filled with sprinkles.

11. Finish by topping with a small amount of sprinkles on the buttercream and inserting cupcake toppers (if you wish).

    • 50g Sprinkle Decorations