About the bake
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 above with some handy tips on getting your cupcakes to come out evenly.
Method
Step 1:
Preheat your oven to 180°C (160°C / Gas Mark 4) and line a cupcake tray with your cupcake cases.
Step 2:
Beat together the butter and caster sugar until light and fluffy (this may take a few minutes)
Step 3:
Add the eggs one at a time, with a spoonful of the flour to prevent the mixture from curdling.
Step 4:
Add the vanilla extract and the remaining flour then continue to mix until all of the ingredients are fully combined.
Step 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.
Step 6:
Bake the cupcakes for 20-25 or until they are golden in colour and firm to touch.
Step 7:
Allow the cupcakes to cool on a wire cooling rack whilst you prepare the buttercream.
Step 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.
Step 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.
Step 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.
Step 11:
Finish by topping with a small amount of sprinkles on the buttercream and inserting cupcake toppers (if you wish).
Ingredients
For the Cupcakes
- 150g Butter (unsalted, softened)
- 150g Billington's Unrefined Golden Caster Sugar
- 3 Eggs (free range, large)
- 1 tsp Nielsen-Massey Vanilla Extract
- 150g Allinson's Self Raising Flour
- 50g Sprinkle decorations
For the Buttercream
- 80g Unsalted butter (softened)
- 250g Silver Spoon Icing Sugar
- 1 tbsp Milk (whole) (optional)
- 1 tsp Nielsen-Massey Vanilla Extract
- 50g Sprinkle decorations
Utensils
- 12 hole cupcake tin
- 12 cupcake cases
- Small knife
- Piping bag
- Piping nozzle
Ingredients
For the Cupcakes
- 150g Butter (unsalted, softened)
- 150g Billington's Unrefined Golden Caster Sugar
- 3 Eggs (free range, large)
- 1 tsp Nielsen-Massey Vanilla Extract
- 150g Allinson's Self Raising Flour
- 50g Sprinkle decorations
For the Buttercream
- 80g Unsalted butter (softened)
- 250g Silver Spoon Icing Sugar
- 1 tbsp Milk (whole) (optional)
- 1 tsp Nielsen-Massey Vanilla Extract
- 50g Sprinkle decorations
Utensils
- 12 hole cupcake tin
- 12 cupcake cases
- Small knife
- Piping bag
- Piping nozzle