Recipes Cupcakes & Muffin Recipes Cupcakes Rainbow Pinata Cupcakes Back to Cupcakes Rainbow Pinata Cupcakes Total Time 40m Prep Time 20m Bake Time 20m Serves 12 Skill Level Easy 5 Reviews 5 star rating Share Give your favourite vanilla cupcake recipe the rainbow treatment with our cute rainbow pinata cupcakes. These cupcakes are filled with a hidden centre of rainbow sprinkles to give a sweet surprise to all those who take a bite. They make adorable party cakes for a children's birthday party or simply just a yummy bake to brighten up a gloomy day. We've also added a classic video below with some handy tips on getting your cupcakes to come out evenly. Method Preheat your oven to 180°C (160°C / Gas Mark 4) and line a cupcake tray with your cupcake cases. 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 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 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 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. Bake the cupcakes for 20-25 or until they are golden in colour and firm to touch. Allow the cupcakes to cool on a wire cooling rack whilst you prepare the buttercream. 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 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 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. Finish by topping with a small amount of sprinkles on the buttercream and inserting cupcake toppers (if you wish). 50g Sprinkle Decorations Let's Bake The easiest way to follow a recipe Party Recipes Reviews 30 June 2020 5 star rating Totalny AMAZING 02 May 2020 5 star rating Absolutely delicious 😋 21 March 2020 5 star rating Really good 08 March 2020 5 star rating AMAZING 13 February 2020 5 star rating It was amazing Leave Your Thoughts Your Rating 5 stars4 stars3 stars2 stars1 star Email Your Review Ingredients Metric For the Cupcakes 150g Butter (Unsalted, Softened) 150g Billington’s Unrefined Golden Caster Sugar This is the highest quality caster sugar available and is a great natural alternative to refined caster sugar. It has a warm golden colour from its unrefined nature and is fine grained with a subtle buttery taste, making it perfect for deliciously light sponges, shortbread and macaroons. 3 Eggs (Free Range, Large) 1 tsp Nielsen-Massey Vanilla Extract Vanilla extract is a superior flavouring ingredient, derived solely from the vanilla pod by soaking it in alcohol and water. Only vanilla extract has the true flavour and aroma of vanilla pods, producing a fuller, richer taste which will transform the taste of any recipe. Vanilla is also a flavour enhancer so will work with other ingredients and flavours in a recipe to give amazing results! It is a versatile ingredient which can be used in both sweet and savoury dishes, try it in your cakes, cupcakes and buttercream. We always recommend using an extract rather than essence when baking. Our favourite extract is Nielsen-Massey, it gives consistently great results, the vanilla pods are handpicked in the finest growing regions of Mexico, Tahiti and Madagascar and enter a cold extraction process to extract the vanilla from the pod whilst still preserving over 300 flavour compounds. 150g Self-Raising White Flour 50g Sprinkle Decorations For the Buttercream 80g Unsalted Butter (Softened) 250g Silver Spoon Icing Sugar This is refined white sugar ground to a fine powder with the addition of an anti-caking agent. It dissolves on contact with liquid and is therefore used to sweeten foods that require a smooth texture. It can be used to cover cupcakes and sponges, is easy to colour and flavour and is perfect for butter cream. 1 tbsp Milk (Whole) (Optional) 1 tsp Nielsen Massey Vanilla Extract Vanilla extract is a superior flavouring ingredient, derived solely from the vanilla pod by soaking it in alcohol and water. Only vanilla extract has the true flavour and aroma of vanilla pods, producing a fuller, richer taste which will transform the taste of any recipe. Vanilla is also a flavour enhancer so will work with other ingredients and flavours in a recipe to give amazing results! It is a versatile ingredient which can be used in both sweet and savoury dishes, try it in your cakes, cupcakes and buttercream. We always recommend using an extract rather than essence when baking. Our favourite extract is Nielsen-Massey, it gives consistently great results, the vanilla pods are handpicked in the finest growing regions of Mexico, Tahiti and Madagascar and enter a cold extraction process to extract the vanilla from the pod whilst still preserving over 300 flavour compounds. 50g Sprinkle Decorations Utensils 12 Hole Cupcake Tin 12 Cupcake Cases Small Knife Piping Bag Piping Nozzle Recipe Alternatives Pumpkin & Ginger Cupcakes Pumpkin & Ginger Cupcakes Total 35m Serves 20 Skill Easy Diet Rating No ratings yet Strawberries & Cream Cupcakes Strawberries & Cream Cupcakes Total 50m Serves 12 Skill Easy Diet Rating No ratings yet Pudsey Bear Cupcakes Pudsey Bear Cupcakes Total 50m Serves 12 Skill Easy Diet Rating No ratings yet
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